All kinds of things on beef are cooked together, including beef, beef tongue, beef liver, beef ear, beef lung, beef heart, beef tripe, beef intestine, beef venetian, beef tendon, beef brisket, beef brain, beef bone, beef bone marrow, beef whip, beef blood and so on. On the basis of traditional soup flavor, modern condiments such as pepper, monosodium glutamate and sprouts are added, and dozens of Chinese herbal medicines are soaked and boiled. Essence soup? , more scientific nutrition.
It has formed four characteristics: clear soup color, long flavor, crisp beef offal and diverse eating methods. Short beef is the intangible cultural heritage of Leshan, and it is absolutely indispensable in the streets and alleys of Leshan. Beef stubble is not only mellow and delicious, but also has the effect of expelling cold. Outsiders who have eaten stubble beef in Leshan all give thumbs up.
This dish originated from a thousand-year-old town that is about to enter Leshan city? Suu Kyi Speaking of its origin, we can trace it back to the Qing Dynasty. Suji is the main traffic artery between Leshan and Emei. The developed land and water transportation makes Suji people come and go, and the streets are bustling. For a long time, cattle were the main productive force in the local area, and in many cases, the government was not allowed to slaughter cattle to eat meat.
We saw in the rebellious Water Margin that any hero in a pub would shout:? Come and serve two Jin of good beef! ? After arriving in Leshan and Suji, you can personally feel the scenes that were once only found in literary works. It's really pleasant to drink a bowl of wine and eat two bowls of beef.
We can imagine that there must be cattle and horses in the prosperous waterway transportation of ancient Suu Kyi. According to research, when cows are too old to do any work, they will be dragged to a special place for slaughter. In Zhoucun, Suji, it is a place where cattle are slaughtered for generations. What do the locals call it? Kill Niuzhoucun? . Most of the slaughtered beef is sold to Leshan, Emei, Shawan, Niuhua, Angu and other areas with large population and prosperous market, while the remaining tripe, liver, intestines and other internal organs are not easy to transport and store, so they have to be treated on the spot.
According to local people, Zhou Tianshun of Zhoucun first cooked beef offal on the beach near the pier on the west bank of Emei River in Suji Town. Because there are many coolies on the dock, the beef offal soup pot is cheap, which is very suitable for eating and deeply loved by the people.
Selling beef offal soup is limited to roadside picnic stalls. No room, few stools, neither wind nor rain. Most people who eat beef offal pots stand in a row, with one foot on the horizontal bar under the table of the soup pot and holding bowls to eat. Coarse beef? Hence the name.