Memory is the container

Taste buds are the recorder

Recording the taste of bowls of soup

...

1 Guangdong old fire soup

Cantonese people often say: I would rather eat without food. You can't eat without soup

drinking the old fire soup has become a symbol of Guangdong's food culture

the climate in Lingnan area is humid and hot

It is easy for people who live in Guangdong for a long time to get hot poison and moisture to invade their bodies

Guangdong people who love to eat

realized the pot, materials and temperature used in cooking the old fire soup with slow fire and moist mouth

. Time is very particular.

So is the collocation of soup materials.

Once the taste is misplaced, it will become messy.

Common old fire soups include stewed chicken feet with peanuts, pork ribs soup with green red radish

watercress and pork bone soup. Nan Bei Xing Zhu Fei Tang, etc.

From the name of the soup, it is not difficult to see which soup ingredients are included.

Lao Huo Tang is the most original.

A pot of soup is generally only seasoned with salt.

However, this seemingly simple bowl of soup

loves home with Guangzhou people. Family ties

Let people who work hard outside know how to turn back no matter how far they go

2 Shanxian mutton soup in Shandong

Fat and thin mutton

Cream-white delicious soup

Especially suitable for cold winter

Shandong, Henan, There are famous mutton soup in Anhui and other places

Shandong Shanxian mutton soup has a history of more than 1 years

Shanxian is located at the junction of eight counties in Jiangsu, Shandong, Henan and Anhui provinces

There is the old Yellow River in the south. There is Dashahe River running through the whole territory in the north

There are abundant aquatic plants, abundant sunshine and humid climate

There are natural high-quality pastures

It is called "the hometown of green goats in China"

When cooking Shanxian mutton soup, you should first pad the bottom of the pot with sheep bones

and then add fresh mutton, pepper, anise, angelica dahurica, cinnamon, tangerine peel and

. Until the meat is cooked and the soup is milky white

When it is sold, Every time

water is added, a certain amount of fresh mutton should be added

to keep the soup delicious

3 Guizhou Qiandongnan Niupiantang

Niupiantang, which is called dark cooking in soup

Not everyone is willing to try

Take out the grass that has not been fully digested in the four stomachs of cattle

Squeeze out the grass juice and mix it with intestines and tripes. Boil beef together

Generally speaking, people who have seen these two steps,

ask about the smell of beef flat when cooking

I'm afraid it's difficult to put beef flat soup in their mouths

Plus a pot full of dark green thick soup

This visual effect is estimated to scare away many people

In fact, the cooked beef flat soup is mixed with beef bile

and pepper. The aroma of Evodia rutaecarpa is mixed together

The soup thus prepared is still very fragrant

4 Xinjiang jar meat

jar meat. A special food in Xinjiang

It was born in the early 196s

Up to now, it has a history of more than half a century

The method of making pot meat is very simple

Put mutton with bones in an enamel pot

Put a few pieces of yellow radish on it. Beans and onions

Sprinkle some salt on these teapots and stew them on the stove

Cook them until the mutton is rotten enough to serve

Although it's called meat

it's actually a pocket version of mutton stewed in a large pot

There is meat and soup

A bite of meat. A mouthful of naan

and then a mouthful of hot soup

is absolutely suitable for cold winter

5 There are two main raw materials for making soup in Xingxian County, Shanxi Province:

vermicelli and jiaozi

put the prepared vermicelli and jiaozi into boiling water to cook

sprinkle with chopped green onion and coriander

and dye them in cyan. Silk

If you like Chili, add a spoonful of Chili oil

It tastes hot and spicy, and you are covered with iron stickers

There are three versions about the name of Xingxian Maotang:

First, the vermicelli is covered with jiaozi. Similar people wear hats

Second, taking the homonyms of Mao and Mao means that the soup-taking business is booming

Third, it means that people who eat soup

have prosperous families and broaden their financial resources

6 Anhui Qimen Zhonghetang

Since the Southern Song Dynasty, Zhonghe soup has a history of more than 7 years.

Zhonghe soup is indispensable for every banquet

in Qimen, and it is the first dish on the table.

Zhonghe was originally a river that flowed from Qimen into Poyang, Jiangxi.

The river was rich in shrimp.

The main raw materials of Zhonghe soup in those years were shrimp and tofu.

Now it is even more important. Lean meat

with lard, onion, garlic, pepper, salt and monosodium glutamate as seasoning

tastes particularly delicious. People can't get tired of eating it

and the name has changed from "Zhonghe" to "Zhonghe"

It has the meaning of neutralizing various delicious foods

7 Henan Zhoukou Hu spicy soup

Hu spicy soup is a must for Henan snacks

Whether in spring, summer or autumn, In the early morning of winter

when the doors of major hotels and restaurants are closed

the fragrance of Hu spicy soup is already scattered

Hu spicy soup is made of Chinese herbal medicine with pepper paste, pepper, pepper, etc.

Of course, fresh beef and mutton and gluten

Auricularia auricula, day lily, chopped green onion, etc. are also essential

It tastes sour and delicious

On a cold winter morning. A bowl of hot Hu spicy soup

can finish the whole day in high spirits

8 Hubei Wuhan pork chop and lotus root soup

It is different from the old fire soup cooked by Guangdong people

In Wuhan people's soup pot, lotus root ribs are the eternal protagonist

And Wuhan people like to simmer soup with sand chop

. The lotus root

with a handle beside it is made of clay

It must be made of Honghu lotus root

known as the "treasure in water" and fresh pork ribs

seasoned with salt and pepper only

served with the old seeds

which is a family heirloom wrapped in pulp, so that it can be boiled with rich flavor. Sweet and delicious pork ribs and lotus root soup

Although there is meat in this soup, the soul is lotus root

Lotus root in winter is the most thick and sticky

You can pull out the silk after eating it

You can't forget it once you eat it

9 Anhui Mengcheng sā soup

I'm really sorry. I really can't type this word

I can only tell you with pictures

Old hen, Stew the pig bones and secret seasoning for more than 1 hours

Take out the old hen and shred the meat, then boil it in the soup

Put a proper amount of glutinous rice in the soup

Add special washing water to thicken it before the meal

At this time, the soup is not sā soup

Add the eggs in the bowl and stir them quickly

Pour the soup on the eggs at this time < Sprinkle pepper noodles

a bowl of authentic Mengcheng sā soup is made

Due to the complicated production process

Not all breakfast stalls in Mengcheng can drink authentic sā soup

So you must get up early to enjoy this bowl of soup

1 Fujian Putian Red Mushroom Soup

The continuous heavy rain at the southern foot of Wuyi Mountain in Fujian at the turn of summer and autumn

endows the mountain with rare nutrients

. At this time, the russula broke through the ground

Don't underestimate this brightly colored russula

Because the mycelium can't be separated

So far, it can't be cultivated artificially

The price naturally rises and then rises

The main raw material of russula soup is it

Russula soup. Not too long

will destroy its nutritional value

The color of the soup will become turbid

The taste of pure and fresh will be greatly reduced

11 Henan Luoyang non-turning soup

Non-turning cake is the protagonist of non-turning soup

It is also the source of the soup name

Soak mung beans and peel them, then boil them into soybean milk

Add egg liquid, Salt and a small amount of starch or flour are

mixed into mung bean paste

a spoonful is put on the seeds or pan

without turning over. It will become a mung bean cake in a short time.

The soup is made from the flesh and blood of pigs, cows and chickens.

Add bean curd skin, vermicelli, kelp and other side dishes when eating.

Cover the soup with the non-turning cake.

It is an authentic non-turning soup.

The bean flavor of the non-turning cake is mixed with the aroma of the broth.

It is oily but not greasy. It's really delicious

12 Hunan Sanhe Soup

Authentic Sanhe Soup can be eaten in many restaurants and snack stalls in Hunan

The main ingredients of the soup are cow blood, beef, tripe

beef, tripe stir-fried in hot oil

Add rice wine, ginger, Put the red pepper powder

into the pot with the slightly stir-fried bovine blood

add boiling water to cook it into soup

When you take it out of the pot, it is served with mountain pepper and soy sauce

A bowl of delicious three-way soup will be served

After eating, you will be guaranteed to:

Have an appetizer, fill your stomach,

Sweat on your head, and your blood vessels are swollen

You won't catch cold in cold winter

. It's a traditional folk soup simmering method in Jiangxi province, which

takes a crock as a utensil,

uses refined food and natural mineral water as raw materials,

puts it into a giant vat of 1m Fiona Fang,

stews it for more than seven hours with traditional heating on six sides with a hard charcoal fire

pays attention to slow cooking of crock soup

Never open the lid once adding water

. > the umami flavor of the soup will be greatly reduced

It is said that there are many kinds of Jiangxi crock soup

There are five big series:

Meat Pie Soup Series, Health Soup Series, Pork ribs Soup Series

Nourishing Soup Series, Chicken soup series

Although the ingredients in the soup are different

The taste is the same mellow and rich

14 Fujian Quanzhou pig blood soup

Where there are Quanzhou people, there is batter

Where there is batter, there is pig blood soup

How much Quanzhou people love batter

Then how much they like pig blood soup

How to cook pig blood is very particular:

slightly improper pig blood will get old

Second, putting more Chinese medicine bags

putting less will affect the taste of the soup head

Third, adding lard residue

Without it, it would not be the pig blood soup in Quanzhou

15 Guizhou Tongren Planing Soup

The "planing" of "planing soup" comes from a carpenter's tool

like pushing wood. Therefore, this soup dish is named

fresh pork and pig offal are stir-fried in a pan

then a pot of soup is made from pig large intestine

homemade sweet wine is added to remove the fishy smell and enhance the freshness

of course, spices such as peppers

When the meat is cooked and the soup is boiled, Sprinkle a handful of garlic sprouts

plane soup and serve

add side dishes such as blood curd, vegetables and crispy meat while eating

big bowl of wine, Large pieces of meat

are somewhat bold and Jianghu-like

16 Jiangsu Nanjing duck blood vermicelli soup

Nanjing people love to eat ducks

Nanjing people have been known as "Jinling duck dishes are the best in the world" since ancient times

Nanjing people are not only good at cooking duck meat

Even duck blood that looks like chicken ribs has been made into delicious soup

Duck blood vermicelli soup is definitely a representative of Nanjing snacks. Blood, duck intestines, duck liver, etc.

Add duck soup and vermicelli to make it

Exquisite restaurants cook the soup base with duck meat and big bones

Cook duck blood by making Jinling salted duck. Duck intestines, etc.

Even without monosodium glutamate

the soup can be delicious

17 Shaoling Soup in Shangqiu, Henan Province

Shaoling Soup was created in the early years of the Republic of China

After grinding millet into pulp

with fresh chicken soup, sheep oil and vermicelli

adding fennel, ginger, Boiled with pepper, etc.

When eating, pour a special beef whistle and Chili oil into the bowl

It is called whistle soup because it should be put on your mouth when drinking

In recent years, Ningling whistle soup has become more and more famous

It not only attracts diners from all directions

but also attracts many savvy businessmen

They come up with a formula to buy whistle soup at a high price < The operator of Shaozi Soup declined politely

Now, Shaozi soup has been listed in Shangqiu traditional snacks list

18 Sichuan Sanba soup

Sanba soup is a soup dish in Yankou ancient town, Wusheng County, Sichuan Province

The name "Ba" in the soup contains

"Ba" and "Badong" included in the ancient "Ba State". The meaning of "Banan" three counties

and the main popular area of Sanba Tang is here

Sanba Tang originated from the famous imperial dish "Sanbao Tang" in Qing Dynasty

The main ingredients of the soup are beef lips, oxtail and bullwhip

With proper amount of angelica, Adenophora adenophora, jujube, etc.

It can only be served in a earthen jar with slow fire for more than six hours

. But don't drink too much

19 Tibet Lulang stone pot chicken

This soup was formed in the 199s

Many people traveling on the 318 National Road

will be recommended to eat this dish

But most of them will have the question "Why is it so expensive" when checking out

First of all, Lulang stone pot chicken uses Tibetan-flavored chicken

and it is scattered by local farmers.