Qingle decoction, also known as Qingluo decoction. It is a particularly admirable food in leiyang city, Hunan Province, and is generally necessary in wedding banquets and other banquet rooms. According to folklore, this dish was created by Pang Tong, a figure from the Three Kingdoms. After Battle of Red Cliffs, Zhuge Liang recommended Pang Tong to Shu as an adviser. Because of his ugly appearance, he was not happy, so he arranged for him to be an official in Leiyang County. Pang Tong's arrival, of course, is not very willing, but it is not evil. Doing nothing all day, doing nothing, immersed in food and vocal music, that is, invented the food "Qingluo soup" here. Its name is often "Luo Luo Luo" because the local pig is called, and its soup can clear away fire, warm the stomach, nourish the liver, and be more beautiful ...

At first, the conditions were limited, and it was made from pig viscera, natural apples, edible fungi, sweet potato powder, Lycium barbarum, etc., and it was delicious, which has been passed down to this day ...

Later, due to Li Tang's descendants. The real top grade "Qingluo soup" is first boiled with slow-fire pig bones; Select materials to match with selected pig crisp bones, pig liver and pork, and then add wild edible fungi, egg flowers, tofu, medlar, sweet potato powder and so on; Add natural spices and boil it.

this soup is popular in the local area, but it has never spread abroad. It is said that this soup seems simple, but it is not easy to make it delicious. It is an important consideration for the reputation of local chefs in ancient times, and it is easy to keep it secret. ......