The main ingredient of mutton soup is leg bone of lamb. Usually it is simmered every night and sold until the next morning. The boss put a large number of broken sheep bones into a cauldron nearly one person deep and 2 meters in diameter, and added water and homemade spices. After the soup is boiled, simmer it all night. In this way, the bone marrow and collagen in sheep bones are boiled into the soup. Mutton stew is also very particular. Large pieces of mutton and mutton are killed and cooked now to ensure freshness. In a large bowl with a capacity of more than 1000ml, grab a piece or two of mutton and pour it into the boiling soup. It smells fragrant. The local people like to soak the hard "pot helmet" in the soup. The hard pot helmet fully absorbs the soup in the bowl and chews it carefully. Of course, the more you chew, the more "beautiful" (Luoyang dialect). Mutton soup is only sold in the morning, because mutton soup at this time can be described as "whole". The most representative traditional famous food in Shan County has a history of more than 208 years.
"Shanxian Mutton Soup" was founded in 1807 by Xu, Dou and three people, hence the name "Sanyichun" mutton restaurant. The establishment of "Sanyichun" mutton restaurant caused quite a stir in the catering industry at that time, which laid a solid foundation for the famous "Shanxian mutton soup" in the future. Nowadays, Shanxian mutton soup, which has a history of nearly 208 years, has been listed as a famous soup in China with its unique style of "white as milk, blending water and oil, pure texture, fresh but not smelly, fragrant but not greasy, rotten but not sticky", and only Shanxian mutton soup has been rated as "the first soup in China" by Chinese people. As early as the Spring and Autumn Period and the Warring States Period, Fan Li, the prime minister of the State of Yue, came here to live in seclusion. Seeing the fat grass in Yangzhuang, I raised sheep here to get rich and benefit the people. Zaozhuang mutton soup is a famous flavor with a long history. It is famous for its thick soup, delicious taste, no fishy smell, fat but not greasy, and various patterns. The daily sales volume of mutton in Yangzhuang Town, Tengzhou City is above 1.5 thousand Jin. Tengzhou mutton soup has been fragrant in southern Shandong and northern Jiangsu, and its making method has been included in China menu.
When it comes to Zaozhuang cuisine, the most distinctive thing is the mutton soup all over the street. The mutton soup in Zaozhuang is meaty. Soup, light yellow and slightly white, is a clear soup with Zaozhuang characteristics, without any additives; Meat is large, which is very consistent with Tengzhou people's character of "drinking in a big bowl and eating meat in large pieces". Nutritionally speaking, mutton soup is nutritious and easy to absorb. Mutton is mild in Chinese medicine, and it is suitable for tonic all year round.
Zaozhuang mutton soup has a long history, and Daobei mutton soup in the urban area has a long reputation. The mutton soup in Canggou, Baogou Xinji, Yangzhuang, Shanting and Jishuo in Nanshahe came from behind, and the mutton soup kitchens all over the city and countryside also had their own advantages, and the business was very good. Wulixiang mutton soup, located in the west ring road, has been a famous local flavor for many years, especially the mutton offal in this shop is a must. Their mutton offal, with coriander, pepper powder and other spices, has a unique flavor and rich nutrition, which makes people want to eat.
Mutton soup is mainly to put sheep bones into a large pot to boil soup, and then put the cut fresh mutton and cleaned mutton offal into the soup pot to boil soup. After cooking, take it out and drain it, then cut it into thin slices and put it into boiling water, then pour it into a soup bowl, pour boiling white sheep soup and sprinkle with green parsley to make a bowl of steaming mutton soup. Mutton soup made of Chili oil, pepper noodles, salt and monosodium glutamate. Xiaoxian mutton soup: 500 grams of mutton, 50 grams of cooked mutton, pepper noodles, Chili noodles, Chili oil, balsamic vinegar, monosodium glutamate, refined salt and coriander.
Slice the cooked mutton. Wash coriander and cut into small pieces.
◆ Put mutton soup and mutton slices into Wang Huo pot, cover tightly and let it boil. Take a bowl and add pepper noodles, balsamic vinegar and monosodium glutamate. When the mutton soup is milky white, skim the foam, add salt, take out the mutton and put it in a bowl, then pour the mutton soup, drizzle with Chili oil and sprinkle with coriander.
The soup is mellow, fresh but not smelly, fat but not greasy, and the mutton is fragrant and tender with unique flavor. Mutton soup is in Lingbao, western Henan. Almost everyone drinks mutton soup, and everyone has several stories about mutton soup. Mutton soup is not only a diet of Lingbao people, but also a culture and an inseparable feeling of Lingbao people.
The history of Lingbao mutton soup can't be traced back to June, but its long history is beyond doubt. Chinese time-honored mutton soup, a provincial intangible cultural heritage that can be tasted, is the historical product of Taihang Mountain Grand Canyon, a national four-star tourist area.
"Guo's mutton soup" is the representative of Huguan mutton soup, a famous traditional dish in southeastern Shanxi. Guo, a family of mutton soup, has been handed down from generation to generation and devoted himself to cooking. Up to now, it has formed an ancestral craft with a variety of precious Chinese herbal medicines as seasoning. The soup is fresh but not tender, the meat is tender but not tender, the flavor is unique and the materials are exquisite. There is a saying that there is a whole sheep in a bowl of soup. That is, a bowl of soup contains three or five mutton balls, seven or eight croissants, stewed meat, blood strips, fatty oil, strips cut from the head, hooves, mouth strips, stomach, intestines, heart, liver, lungs, waist and other internal organs, except the fur of sheep, and even the bone marrow of sheep is boiled in the old soup, which has the effect of greatly invigorating vitality.
Thousands of years of historical inheritance has formed a unique local mutton soup culture, with exquisite production technology-fresh and tender meat-neat ingredients-fine art.
Healthy, convenient and convenient mutton soup materials have been vacuum bagged and convenient to barrel Guo mutton soup, which has become a characteristic brand in Shangdang famous food.
One of the famous traditional mutton soup in Shanxi.
20 10 in August, it was awarded the title of "China Time-honored Brand" by the Ministry of Commerce and listed as the intangible cultural heritage of Shanxi Province. One of the birthplaces of the Chinese nation, Yuzhou, known as the first capital of China, also has mutton soup with mellow soup.
Next to the statue of King Dayu, the symbol of Yuzhou City, there are several small mutton soup shops. Wherever you go, you can always smell the meat. Delicious soup churned in the cauldron, and white sheep bones quietly released their delicacies at the bottom of the cauldron. There is a black hook hanging above the pot, and some beautiful pieces of meat are hung on it.
When you enter the store, you will see the boss skillfully waving a knife and cutting out a bowl of mutton. When you have a blue-and-white porcelain bowl in your hand, a mouthful of mutton soup and a biscuit as your companion, you will taste the most authentic and rich flavor of mutton! The most authentic Yuzhou mutton soup is only boiled with sheep bones and mutton, without any miscellaneous meat and herbs! Don't use any superficial kung fu to do gimmicks, just like simple Yuzhou people, they only pursue the most original, authentic and healthy taste! Next to the elephants in Yu Wang, several mutton soup shops are Muslim food stores, so the quality of food is more reassuring.
Three or five people go to drink a bowl of mutton soup, talk and laugh on the table, and have a bite of mutton soup, which warms both the stomach and the heart. There is a mutton soup kitchen in downtown Xuzhou, and there are also some mutton soup shops along the surrounding roads. A shed made of crooked wooden posts, covered with linoleum and surrounded by straw. No matter in the mutton soup kitchen or mutton soup shop, there is a big pot with a diameter of about one meter on the stove. The water in the pot is all mutton, mutton offal and sheep bones. The fire on the stove is burning, and the milky soup in the pot is rolling. With the rising and spreading of hot air and smoke, the flavor of mutton floats freely. As usual, there is a table in the front of the shop. The most tasteful is the wicker board table, which is about two inches thick, and its four legs are crooked by a poor carpenter. There are a bunch of black bowls on the table, with a bunch of mutton or mutton offal cut into small pieces after being fished out of the pot. There are also two pots on the table, which are rough yellow pots about one centimeter thick. One pot is chopped coriander, which is coriander, and the other pot is Chili oil. This Chili oil is exquisite. You must cut off the mutton oil, put it in the pot for refining, remove the oil residue, add the chopped red pepper, stir-fry until it is fragrant, and put it in the pot for later use.
When you ask the chef for a bowl of mutton soup, the chef will take a black bowl, quickly put some mutton or mutton offal in it, and then add a proper amount of coriander, which can be more or less according to the taste. Then the chef turned around and put a bowl of milky mutton soup in the bowl, then turned around and dug half a spoonful of goat oil pepper into the bowl and served it. The Chili oil floating on the soup gradually melted, and the aroma of mutton, coriander and Chili oil spread. Xuzhou mutton soup will never put vermicelli, cabbage and the like, it is a real mutton soup.
There is vinegar on the table. Vinegar is called "taboo" in mutton soup kitchen. Drinking mutton soup should be a big taboo. Bite down, sour, spicy and smelly, and the fragrance overflows the mouth. The best staple food of mutton soup is sesame seed cake. There are many kinds of baked wheat cakes in Xuzhou. The best way to drink mutton soup is the kind of sesame cake with thick edges and crisp middle, like the naan in Xinjiang, but never put chopped green onion and cumin. Brush some sugar and sprinkle some sesame seeds before baking.
Break the freshly baked sesame seed cake into small pieces, soak it in hot mutton soup and eat it later. The sesame seed cake is soaked with mutton, coriander and pepper, which is crisp and not soaked. It tastes great! Xiaoshi is a relatively large town with Benxi Water Cave, the first hole in Asia. The national AAAA Guanmenshan scenic spot is full of red maple leaves in autumn, which is better than the maple leaves in Xiangshan, Beijing. There is also a national scenic spot, Tiesha Mountain, which is the birthplace of Taoism in Northeast China. There are countless fairy caves here, which are famous for their sweet Guang Yun caves. Ding Fengzhu in the List of Gods is located at the top of Babao Guang Yun Cave, with a local forest coverage rate of 78% and numerous natural beauty. Benxi small city is known as "the back garden of urban leisure".
Benxi small market "mutton soup" is very famous in Northeast China. I have long heard that it would be a great pity for a person who has been to a small city not to drink mutton soup. Speaking of mutton soup, it's a good thing. Stew the goat's bones, meat and viscera in a clay pot for several hours. When the soup is milky white, put the soup, meat and chopped viscera in the pot, and add seasonings such as salt, pepper, coriander, pepper and monosodium glutamate to make mutton soup, which is delicious when it is hot.
At home on weekdays, the sun is like fire in summer, and no one wants to drink hot soup. But mutton soup is different. Drinking mutton soup in dog days is to drive away heat with heat, which is similar to fighting poison with poison. Mutton soup is served in a soup pot and heated below. Rich in content, all parts are finely cut, and there is no fishy smell at all. Moreover, there is sheep blood tofu in the mutton soup here, which tastes crisp and tender. I've been cooking, and the sheep blood tofu is not old at all, even if it is eaten at the end, it is tender. In the process of eating, you can ask the store to add soup for you. Make sure everything you add is original, all the meat is full of soup, the soup can last almost indefinitely, and it is by no means clear soup, not white water with monosodium glutamate. There are leek flowers and bean curd in the mutton soup in Beijing, which is full of stew; The mutton soup in Shaanxi has a strong taste, which contains sheep blood, rape and vermicelli. There are many mutton soup kitchens in Dandong, mainly distributed in Kuandian, Hekou and Dandong city. Most mutton soup kitchens slaughter sheep first every morning, so the soup is especially fresh.
When you arrive at the mutton soup kitchen, the boss will ask you whether you want mutton or mutton, fat soup or clear soup. The so-called fat soup means that there is more sheep oil. Actually, it tastes the best. After a while, a big bowl of white soup with meat was served. Of course, it's not salty or light, only chopped green onion and coriander are added. There is a bottle of white vinegar and a seasoning box on each table. There are four kinds of seasonings: salt, monosodium glutamate, black pepper and Chili noodles. When drinking mutton soup, you must add white vinegar, not rice vinegar. After adding white vinegar, the color of the soup is whiter, and then add appropriate amount of salt, monosodium glutamate and black pepper to drink! Plus two rolls, a delicious meal as long as a bowl of 40 yuan, you can also add soup for free, affordable! Of course, you can also have a cumin mutton and fried sheep blood. Everything is delicious. Sichuan Jianyang mutton soup is a famous traditional mutton food, which is very famous in Sichuan and Chongqing, and there is no industrialized product. "Jianyang mutton instant noodles" is also a product with great market development prospects.
Hailar, Inner Mongolia
It is also tasteless mutton. It is said that Hailar means "the place where wild leeks grow" in Mongolian. The mutton eaten by wild leek is extremely delicious, and it has no smell. It is the best mutton.
Henan Luoyang tiexue mutton soup
The soup is white, fat but not greasy, and has no fishy smell. The advantage of Huangjia mutton soup is that the soup is white and delicious. The most important thing is that there is almost no smell of mutton, only a strong fragrance.
Huangjia mutton soup can be easily distinguished from mutton soup in other places. Huangjia mutton soup is a soup base made of pig bones, chicken bones, sheep bones and internal organs, and absolutely no other seasonings are added. Mutton soup can be served with mutton or mutton offal, and sheep blood is also a good choice.
Huangjia mutton soup is made from local unique Ma sheep and ancient well water. Every winter solstice, diners flock to all parts of the country, which are reported by major TV stations, especially the annual "Huangjia Mayang Festival" which attracts friends from all over the country.
Pingquan was called Bagou in ancient times, and Pingquan mutton soup was originally called Bagou Mutton Miscellaneous Soup. Pingquan mutton soup is made of mutton offal and various condiments. It has fine ingredients, unique cooking skills, pure taste, rich nutrition, easy digestion and absorption, and endless aftertaste after eating. Pingquan sesame seed cake is famous for its large sesame seeds, soft and crisp fragrance. Mutton soup sesame seed cake is really a delicious dish, and everyone who has eaten it is full of praise. There are many legends about the origin of mutton soup in Pingquan, Hebei Province. The most popular one is that Emperor Kangxi set up a hunting camp in Weichanggou (now Dangba, Pingquan, Hebei Province) and chased a sika deer to Bagou (now Pingquan Town, Pingquan County). The deer entered the Liulin and didn't catch up. The emperor was hungry. At this moment, there was a fragrance not far away, which was very attractive. When Xiaokang searched for incense, he found a small shop. An old Muslim in the shop was busy cooking a pile of greasy things in an iron pot, and the fragrance just floated out of the pot. Xiaokang didn't ask the price, but just shouted, "Come and eat!" The old man who opened the shop did not dare to neglect, so he quickly filled a bowl of mutton chop suey soup and took two sesame cakes. After eating, Xiaokang was radiant and full of energy, only to remember that he didn't ask what he was eating. The old man told him, "This is called mutton offal soup, which is made of mutton offal." Xiaokang felt very tasty, so he blurted out a poem: "xifengkou is far away, and the ancient road of Saibei is long. Wild deer enter the willow forest, bagou mutton offal soup. "
Since then, Bagou mutton soup has gained a great reputation, and everyone outside the customs knows it. Foreign diners praised: "No wonder Pingquan mutton soup is so good, it was originally sealed by Kangxi!" According to legend, in the late Qianlong period of the Qing Dynasty, about 1876, the founder of Laojinjia Store, Jin, came up with the idea of making mutton soup business to support his family because of his poor family. Although mutton is superior meat, the fishy taste often makes diners avoid it and dare not ask for it. In order to find a formula to eliminate fishy smell, Sheng Mao, an old Jin Man, painstakingly experimented with seasonings and made great efforts in production. He selected hundreds of natural seasonings and concentrated them countless times, and finally made a mutton soup that was not fishy, delicious and suitable for all ages. As a result, Sheng Mao, the old Jin Man, became a legend inside and outside Feisheng Ancient Town. Old man Jin devoted himself to studying the formula of mutton soup to lose weight. After trying for many years, it was difficult to have a positive solution. Therefore, he was unhappy all day. One day, the old man went to town for fun, and unconsciously went out of the west gate to the boundary of Xiguan. He looked around, but he was surprised when he saw the Yalu Mountain reflected by the Asahi, which was particularly beautiful. He said, it is better to climb the mountain and climb the stairs to solve his depression. Feeling a little tired, I saw a plate-shaped stone on the side of the road, leaned on it and fell asleep slightly. "I dreamed of the Babel Phoenix, and I roamed nine Yalu Mountains. I met an old man in my dream and said with a smile, "the essence of water is jade, and the essence of earth is sheep." Sheep are auspicious things. Wool can be woven into clothes and skin can keep out the cold. The meat is delicious. Today, I am sincere and special. How dare the old man neglect after waking up? He wants to go home as soon as possible and cook mutton soup carefully according to the secret recipe of heavenly book. Sure enough, the soup is clear and fragrant, refreshing. The listeners drool, the eaters are full of praise, and there are more and more guests. As a result, business is booming.