Talk about Dengzhou hot soup ~ ~ ~
There are many snacks in southwest Henan, such as Fangcheng Huimian Noodles, such as Xinye minced meat noodles, such as Tongbai cold rice noodles; However, if you want to find a famous specialty food with real climate, which tastes both elegant and popular, delicious and cheap, I'm afraid it must be Deng spicy soup.
Dengzhou hot soup has a long history. According to legend, during the Three Kingdoms period, Cao Cao led an army to confront Yuan Shao in Guandu, and Cao Jun was in a hurry. In desperation, the canteen in Cao Jun ordered the cooks to collect sweet potato leaves and dried sweet potatoes, cut horse meat into filaments, stew them together in a pot, mix them with fried sweet potato batter, add salt and mix them with vegetables such as green onions, peppers and peppers, and give them to the soldiers at night. Unexpectedly, it tastes extremely delicious and makes you hungry after eating it. Cao Cao accidentally tasted this kind of silly spicy soup and praised it greatly, so he named it "Hu Spicy Soup".
It is said that the commissary officer's surname is Zhang Mingsheng and his ancestral home is Dengzhou. After the war, Zhang Baosheng returned to the field and brought the method of making Chili soup back to Dengzhou. Zhang's descendants took this soup as their business, and their business was quite prosperous; At the same time, they have evolved and improved it in practice, such as replacing dried potatoes with gluten, potato leaves with black fungus, horse meat with mutton, adding more seasonings to make it more colorful, fragrant and famous, and finally becoming a famous food. Therefore, Zhang Baosheng is honored as the "grandfather" of this industry. Up to now, his portrait is still enshrined in many old households in Dengzhou who operate sticky soup.
The ingredients of Dengzhou Hula Soup are mainly fresh fat mutton, gluten and batter, mixed with more than 20 kinds of vegetables such as onion, ginger, pepper, pepper, fennel and Flammulina velutipes. Its color is brown and its taste is fresh. Add a few drops of ground sesame oil and mature vinegar before eating, which will be more fragrant.
The key to making sticky and spicy soup is to grasp the proportion of various ingredients in "SAOZI" in time. Some ancestors engaged in the operation of sticky and spicy soup have ancestral recipes, which record various ingredients and the proportion of gluten, mutton, salt and water.
At present, there are nearly 1,000 small households and dozens of large households in Dengzhou, among which the most famous ones are "Guazi (Zhang Wensheng) Guajiao Soup" and "Hanjia Guajiao Soup". Both of them are century-old shops, which have reached the peak in color, fragrance and taste modulation and are very popular with the public.
In fact, the popularity of Dengzhou Chili soup is not only because it is delicious, spicy and warm-hearted, but also because of the operator's tenet of "small profits but quick turnover, more sales and more profits": each small bowl of Chili soup is only 50 cents, and the big bowl is one yuan (it is estimated that there is no such price now).
Today, Dengzhou hot soup is well known. Every time a foreign guest comes to Dengzhou, he will always have a quick taste. The savvy Dengzhou people have consolidated the urban market while looking at the world and extending in all directions. They not only opened branches of Dengzhou Chili soup in dozens of large and medium-sized cities such as Beijing, Zhengzhou, Wuhan and Guangzhou, but also spread it to Southeast Asia.