The first, hanging bone soup.

Century-old stores, brand stores, honesty to do the brand of noodle store, will be completely bone hanging soup, the original soup on the face. According to the different business content, divided into pig bone, sheep bone and cattle bone three main varieties.

Hanging bone soup basic are to use plant spices, anise cinnamon incense leaves and so on. Recipes vary. As a foothold in the market trick, the recipe secret, but there is no principle problem, are legal materials.

Suspended soup is the main material of the bones, noodles with meat and also with the stew, which helps the soup flavor is richer; aroma material is the soul, the main two purposes: to go to the fishy, out of the soup incense. This is a hanging soup basic principles, want to simmer in their own home bone soup, in accordance with this basic principle, you can configure their own spices, but also three practices:

The simplest of any seasoning are not given, to get the original nourishing original flavor bone soup, eat again when the line seasoning. Ashes level soup drinker will do so.

The most used to give onion ginger wine salt and other basic seasonings, the general family practice, the best deodorization effect.

Operating stalls are to use the recipe flavor material, the purpose is not to go fishy, to go fishy with onion and ginger is enough. The purpose is to come out more flavor, attract passing diners.

The second, soup paste blending.

The current market noodle store mainstream soup, basically ready-made finished soup, added to the water is white flowers fragrant bone broth. But more than bone broth white, more than bone broth aroma a lot. The cost is a few tenths of the cost of bone broth, or even negligible, just the cost of boiling water.

The key to this kind of soup is four major characteristics, enough to proudly market, dislike the real soup out of bounds.

The flavor is far superior to real bone broth.

All soup flavors are available, chicken bone pork bone cow bone sheep bone and so on, very complete.

The price is very low, a big box of about 30 yuan, 1000 grams of white bone soup paste, according to 1% blended into soup, according to each bowl of soup 500 ml, that is 200 bowls, combined to 0.15 yuan per bowl.

It's extremely easy to do, and you no longer have to get up in the middle of the night to make soup. Just boil the water, pick some soup paste and put it in.

So, unless very persistent shopkeepers are still making soup, this is all that's left on the streets.

The third type, yin and yang tuning soup.

This is very simple, there are bones in the soup pot, but the soup cream to the soup. Look at is boiled, the actual is blended, blindfold method only.

Tips: soup cream soup dislike real bone soup, is not all "bad money to expel good money" phenomenon, but the reason for the formation of the market, the price of the product plays a decisive role:

Profit constraints on the simmering bone soup. A bowl of noodles to earn that a few dollars, if you boil the bone soup, will all ride in. If you don't make money, you can't stay in business.

The flavor and texture of the soup paste is indeed better than the real bone broth, at least a lot more fragrant. The market most often sells fake soup better than real soup.

It's tough to keep an old store afloat. Boil real soup cost high, the noodle price and can not be raised, the market so many similar products, high sell out, low loss of the old capital, the same price does not earn money, white busy work.