Most of the territory of Henan belongs to the north, the food culture is also typical of the northern cultural characteristics, and the same as the rest of the north, also like to eat mutton, drink mutton soup. A few days ago, I wrote a document of Shandong's mutton soup, follow the post to see more people, today to write a write Henan's mutton soup, welcome everyone to exchange, aspect of the friends travel travel or business trips to different places to taste the different places of food, and exchange of food culture.

First, Luoyang mutton soup

I think, Henan's most famous and most authentic and delicious when the Luoyang mutton soup, in Luoyang, Henan, soup is almost equal to eat, Luoyang people's soup culture is supposed to be the country's richest, the Luoyang people are asked to eat the noodles "drink soup or not", unlike other places!

Luoyang's mutton soup boiling method is to cook the bones first, this practice is similar to the previous introduction of the Tengzhou mutton soup, but most of the time to cook the bones of the time is not as long as in Shandong that place to cook the long time, the Luoyang people to cook the bones of the mutton only a half or a couple of hours, Shandong's long time to cook the soup, less than a half a day, the long more than a day. Bone broth cooked and then put down the mutton and packets, Luoyang cooking mutton packets are also more varied, generally more than 20 kinds of ingredients, ingredients to go nasty and deodorant packets, ingredients into the soup has a medicinal effect. Simmering good mutton soup also pay attention to the soup white and warm, such as milk like mellow.

Luoyang popularity of mutton soup hall more, such as Tie Xie Li Song mutton soup hall, Bu Yi mutton soup hall and so on.

Second, Lingbao lamb soup

The original Henan Lingbao County, now changed to the city, belonging to the Sanmenxia region, where there are mountains and water and the Yellow River, the typical Yellow River Basin food and cultural characteristics, Lingbao lamb soup is also the northern Yellow River Basin traditional flavors to eat, the selection of ingredients is more careful, it must be a 1-2 years of the ram, fresh bones and meat, fresh water immersion. Fresh bones and meat, soaked in water for 6-8 hours, then simmered over high heat for 5-8 hours, the soup is milky white in color. The unique practice of Lingbao mutton soup is "boiling soup in a big pot and braising in a single pot". The simmering pot of soup into a small pot, add condiments and soup ingredients, put mutton, lamb blood, sweet potato vermicelli and garlic, ginger, and then small pot braising, into the soup bowl, sprinkled with chopped green onion, parsley, a bowl of Lingbao mutton soup is considered to be done, a bowl of good Lingbao mutton soup thick but not shame, fragrant but not nasty, spicy but not pungent, fresh and refreshing, taste and long, "meat rotten soup white chili red, taste fresh! The aroma is thick and crisp burrito, forming a more distinctive folklore flavor here.

If you travel to Lingbao, you can go to the Shangjia lamb soup hall, where the store is larger.

Third, Kaifeng sheep double intestinal soup

"Sheep double intestines", also known as "sheep frost intestines", this soup is from the Qing Dynasty period of the street picking up snacks developed, when it is cold to see the sheep intestines outside the layer of thin oil like frost, that is, the sheep intestines, the sheep intestines outside of a thin layer of oil like frost, that is, the sheep intestines outside of the sheep intestines. A layer of thin oil like frost, that is, the name "sheep frost intestine soup". The practice of this soup is sheep intestines filled with sheep's blood boiled and cut into sections, with sheep's waist, sheep's placenta and other assorted mutton into the pot and then boiled, boiled to the soup color and luster of red, white and green, mellow and no nasty, fresh meat and soup. Because of this soup practice can also be used cattle large and small intestines, so with the "sheep double intestines soup" is also known as "cattle double intestines soup".

Now Kaifeng double sheep intestine is no longer a street snack, many stores to do more big and more formal, become a famous local snacks, to Kaifeng travel on business, you can go to the Sun Kee sheep double intestines soup hall to taste this unique food.

Fourth, Ruzhou Sheep Miscellaneous Yue Zhuan Soup

Sheep Miscellaneous Yue Zhuan is a famous food in Ruzhou, and Miscellaneous Yue Zhuan is a soup made by mixing the edible organs of the sheep together. It takes a lot of efforts to make a good bowl of miscellaneous lessons soup, for example, sheep's head should be prawned and brushed, sheep's intestines and tripe should be rinsed again and again, and sheep's liver, sheep's heart and sheep's lungs should be soaked in cold water again and again.

To cook lessons lessons soup, the bones should be boiled in a pot first, and after skimming the floating foam, it should be simmered for two and a half hours on high heat, and then the blanched sheep's head, sheep's liver and sheep's heart, sheep's lungs, sheep's maw, sheep's intestines, etc. should be cooked in one piece, and then put in various kinds of seasoning, such as ginger, strawberries, star anise, sesame leaves, green onions, chili, etc., and then simmered slowly on a low heat, and then after the aroma has entered into the meat, the head of the sheep should be dismantled, and the other lessons should be changed to knives after cooled down and stacked in a plate. Stacked on a plate. And the bones of the sheep frame pick meat to draw marrow and then throw the pot to cook into the original soup.

Ruzhou haggis lessons were operated by many stores in the Qing Dynasty, and now there are many stores doing it more formally.

V. Yuzhou Mutton Soup in Henan Province

Yuzhou belongs to Xuchang area, where the practice of mutton soup is more miscellaneous, and it can be divided into two schools of practice in general, one is choking pot mutton soup, with Zhodi Mutton Soup and Old Hu's House as the typical representatives, and the second school of rushing soup and mutton soup, with Tiedan, Wu Boss, and Haijia as the representatives in the urban area, and the mutton soups of each family are unique with much the same practice and taste.

丈地羊肉汤, is a typical choking pot of mutton soup, first raw mutton cut into thin slices into the pot choking stir-fry, and then cooked into the pre-simmered mutton soup, add spices and green onions and cilantro, etc., out of the pot, and then drizzled into the chili oil and other seasonings.

Huashi Township in Yuzhou has a mountainous terrain suitable for raising goats, and Huashi Mutton Soup is also famous for its local mutton, which is refined with enoki mushrooms, Yuzhou vermicelli, Xishan fungus, high-quality green onions, and a variety of seasonings.

Hua Shi Mutton Soup has a rich and flavorful broth with a fatty texture, making it a famous local food with a long history in Yuzhou.

In general, Henan more plains, Shandong more mountains, there are differences in food culture, the practice of mutton soup is also different:

1, Shandong's mutton soup simmering method is richer and more complex, there is a white soup soup soup bone soup soup medicinal soup, etc., simmering time is also longer, shorter than the majority of the day, the long more than a day more than a couple of days, seasoning seasonings are also more, such as Laiwu Jinjia Mutton Soup use of Spices up to more than 100 kinds.

2, Henan mutton soup ingredients are richer, such as vermicelli mushrooms, etc., the extensive use of some of the ingredients, and Shandong's mutton soup is much simpler to eat, is to drink soup and eat mutton, compared with Henan to drink soup and eat rice, in Shandong to drink mutton soup to eat the big cake is more like ingredients.