During the May Day holiday, peony blossoms in Luoyang and neem flowers are fragrant. I drove from my hometown Xima Village to this Dong Shifu donkey meat soup shop in the old city of Luoyang for an interview.
0 1 The teacher recommended me to come.
I actually know nothing about this soup restaurant, but it was recommended by Teacher Tang Jiangang. Add Master Dong's WeChat and get to know it slowly. I'm just busy at work, so I don't have time to come over for soup. I always feel indebted and sorry, and I can only come and see it when I am on holiday.
Teacher Tang Jiangang is a great gourmet in Luoyang, and we met by fate. Mr. Tang once opened a water mat building, worked as a chef and general manager, and had both experience and theory. Listening to his stories about Luoyang food, listening to his dishes, and recording recipes made me respect.
Speaking of this fate, it is really too deep. Suddenly one night, Mr. Tang contacted me urgently to confirm. He said that he read my handwriting and knew that my hometown was Xima Village, his grandmother's home was Xima Village, and her mother's surname was Cao. After I know my relatives, I need to call Mr. Tang my cousin. The soup restaurant recommended by my cousin can't be bad either. I made a special trip to interview Sun Fu and the Maheidan beef soup he had recommended before. They are really good and worth recommending by Mr. Tang.
Hey, speaking of soup, my cousin's surname is Tang, and he is very good at soup. Isn't it fate to call him Master Tang?
02 Fate has arrived? Interview with Master Dong
On the morning of May Day, I finally met Dong Jinhong and Master Dong.
To tell the truth, if it weren't for mobile navigation, it would be difficult for me to get in touch with this remote place. Yuping Street in the old city is a little-known place.
However, this is in line with Master Dong's temperament. He said that soup restaurants like to choose remote and spacious places. He chose this place, although remote, but the environment is very good. The name of this building is elegant, and there is a park not far away. What is rare is that there is an exclusive parking lot at the entrance of the soup restaurant. Master Dong is confident and authentic, and the parking lot in front of him really comes in handy.
Master Dong is from Dongcun Village, Matun Town, Mengjin County. He is 54 years old. His family has been handed down from generation to generation, and he is a village cook. He has been helping his father since he was a child. He remembers selling cold rice noodles at the third peony flower show. A bowl was only twenty cents, and now it's eight dollars. Later, he ran a restaurant and his chef made a big spoon. Business is good. I'm too tired to lift my arms over time. Later, instead of cooking, he specialized in donkey broth. Although I stayed up late for a long time and got up at four o'clock every day, the labor intensity was reduced a lot.
Suddenly I thought of Mr. Liu Jingmin, the master of soup making. Mr. Liu used to be a chef in Donghua Hotel. They switched to cooking soup, integrated the chef's experience and research spirit into cooking soup, and promoted Luoyang soup to a higher level.
When it comes to making donkey broth, Master Dong has shown a very professional level from the selection of donkey meat to cooking techniques and ingredients.
I asked Master Dong to give me a bowl of soup without salt, vegetables and peppers. I actually chatted with Master Dong and drank it all at once. It really has its own characteristics. Master Dong's fresh donkey soup tastes different from Dashiqiao Jeffery Ji donkey soup and Yanshi Deng Ji donkey soup. He said he adjusted the formula to highlight the flavor of donkey meat. He looks for donkeys scattered in Gansu. He will go to the slaughter point to select donkeys and designate them, and then have them slaughtered and given to him, or come back by himself. Donkey bones and donkey meat are cooked in soup, and then the donkey meat is cooked in secret brine soup. The soup is delicious, unique and wonderful.
Persevering learning can be called a soup maker.
When communicating with Master Dong, I deeply felt his persistent study of making soup and his frankness.
He chose Gansu donkeys instead of raising them artificially. He studied the age of the donkey and judged the age of the donkey by the number of teeth and dents. The slaughterhouse can't fool him. He is like a donkey dealer. Master Dong used fresh donkey meat and donkey bones. He specializes in cutting donkey bones with a cutting machine and making soup from donkey bone marrow. Because it is genuine, his cost is naturally high. Someone bought soup and asked him to send cake, but he just didn't send it. He said that sending cakes is also a cost. If you send cakes to soup customers, you have to cut down on meat. He is unwilling and almost stubborn. But Master Dong's donkey soup is really good. Master Dong is very proud. Some soup customers look for his soup and keep tasting it. Master Dong said that the white blood of his donkey was processed by himself and was limited in supply. He will never choose someone else to send it because he is not at ease.
On May Day, most units have a holiday, and all employees have a rest, but the soup chef in Luoyang Soup Hall is busier and keeps working day after day, which makes me respect. Great labor, glorious labor. Luoyang soup kitchen is a working people in Luoyang, and they deserve our respect. 360 lines, each line is a champion. The soup cook has no professional title, but he has the ability to give the name of the soup cook to Master Dong.
Master Dong always said that he was a little conservative, but his daughter cooked donkey skin from her soup house and sold it online. Originally a genuine product, it has become an online celebrity product. It is really unacceptable. The waves behind the Yangtze River push the waves ahead, and each generation is stronger than the next.