Although Huainan beef soup is not limited to Jianghuai area, it has spread all over the country, but the authentic Huainan beef soup still has its senior stress. Even if the shops in other places are opened by Huainan locals, the taste is slightly different. Why is this? In fact, the reason is very simple, because soil and water nourish one side. The raw material of Huainan beef soup must be Huainan, because many side dishes of Huainan beef soup are bean products, and Huainan is the birthplace of China tofu, so the bean products here are more authentic and taste more pure.
The most important thing about Huainan beef soup is soup, a bowl of good beef soup. Yellow cattle in Jianghuai area are selected as raw materials, and the soup is made from cow bones, and the boiled water comes from Huaihe River, the "mother river". Once people's memory of food is formed, it is difficult to change it.
The so-called delicious food, but we are used to it, can arouse our appetite.