A brief history of Huainan beef soup

There are many versions of the origin of Huainan beef soup. Some think that it was introduced by nomadic people in Song and Yuan Dynasties, some say that it originated from Zhao Kuangyin in Song Dynasty, and some say that it was invented by Liu An, the king of Huainan.

According to folklore experts, the origin of beef soup will not be later than the Spring and Autumn Period and the Warring States Period.

there is a saying in Huai nan zi qi su Xun: "it's a cow's body to slaughter and cook its meat today, either sour or sweet, and it's delicious when it's roasted." Nowadays, cattle are slaughtered to make beef, some are made sour, some are made sweet, and they are grilled and cooked to make all kinds of mellow flavors, but they all come from the same cow. Among them, "boil" means boiling beef to make soup. Therefore, "Huai Nan Zi Qi Su Xun" became the earliest document to research the practice of beef soup.

During the reign of Emperor Qianlong in Qing Dynasty, Zhang Zhengshen, a scholar of Hanlin and a native of Huainan, studied herbs and was good at food. He was once a senior official of the imperial court. After returning home, the secret recipe of the Qing palace was handed down to future generations. Therefore, Huainan beef soup is famous for its unique flavor on both sides of Huaihe River and spread all over the country.

Huainan beef soup (English name: Beef soup of Huainan) is a famous local snack in Huainan city, Anhui province.

It is made of yellow beef along the Huaihe River, thousands of pieces, bean cakes, sweet potato vermicelli and other raw materials, with spices, broth, Chili oil, onions, garlic, coriander and other auxiliary materials.

The finished soup is mellow, fresh and spicy, nutritious and delicious, and has the dietotherapy effect of nourishing and keeping fit.

Why do you know what "surprise" means when you drink a bowl of authentic Huainan beef soup?

Because it is very delicious, soup is the soul of Huainan. It's hard not to be surprised at the soup pot when I first met it. The pot is 1 meter in diameter and covered with wooden boards of various materials. The bottom of the soup is made of beef bones, butter and yellow meat, spices and an attractive layer of red oil on the surface. When the soup is boiling, you can stand aside and smell the faint fragrance. Most of Huainan broth is made from yellow cattle in Jianghuai area. First, make soup with meat and bones until the soup thickens. Then, smear the meat with tap water and put the internal organs of the cattle into the soup.

In addition to establishing the flavor base, the soup base will also mix the beef sliced on the fence with thousands of pieces, bean cakes and sweet potato powder, and put it in the pot for a short time. In just a few seconds, the dry ingredients will be removed. Reshape the appearance. The soup pot in the bouillon shop is very big. The diameter of the pot is 1 meter. It is covered with wooden boards and filled with various spices. Standing by the pot, you can smell the fragrance.

Cultural promotion of Huainan beef soup

From April 2 to 23, 213, CCTV's "Daily Agricultural Economics" column went to Huainan to report on "Huainan beef soup", which deeply explored the historical background and evolution of "Huainan beef soup" and promoted the development of local cattle breeding, bean products processing and other industries.

In April, 215, the filming of the series of "Huainan Beef Soup" started. This is an original comedy series microfilm with 5 episodes, each of which is 8 to 1 minutes long. It tells the story that happened around Huainan people, and will be written, * * * and performed by Huainan people to show local cultural characteristics.

In September 215, Zhang Xu, a young singer from Huainan, Anhui Province, released the single Huainan Beef Soup, which is another Huainan element song after Zhang Xu's Colorful Huainan.

composition: beef soup in Huainan

beef soup is a famous snack here in Huainan.

The soup of beef soup is made by boiling beef bones in a pot and slowly. It is said that it will last from 11: at night to 6: in the morning! Even if you sit at the table and haven't seen the soup yet, you can smell the fragrance floating from the back kitchen, which makes people want to suck all the fragrance floating into their noses at once. The glittering and translucent sweet potato vermicelli is soaked in the pale yellow soup, and a faint white heat comes up in the soup. The surface of the soup is covered with oil flowers. Pieces of beef are decorated with fragrant soup, green shallots and coriander, and a thousand pieces of golden bean cakes are scattered in it, forming a bowl of beef soup with good color and flavor.

The method of Huainan beef soup is very simple: guests come to the store, put sweet potato vermicelli in the bowl, scoop one or two spoonfuls of boiled beef bone soup into the bowl, scald it, then force the soup out, and repeat it twice. After the beef soup with full flavor is boiled, put the boiled bean cake, beef and thousands of pieces of silk into the bowl, add the soup, sprinkle chopped green onion and minced parsley on it, and mix. Guests who love spicy food can scoop a small spoonful of secret beef spicy oil in a small pot on each table, serve soup and have a sip of soup. The spicy and mellow taste has been echoing in their mouths, making people reluctant to open their mouths, for fear that the fragrance will "escape" when they open their mouths. The soup is rich, mellow and delicious, which is memorable. If you eat another bite of Huai taro vermicelli and a piece of beef, the taste is beyond description by a word "fresh". If you eat and drink a bowl of beef soup in the local area, you will feel very energetic that day.

when I was drinking beef soup, I sat at the table and watched the waiter just serve a bowl of steaming beef soup. My saliva came out of my taste buds. I couldn't wait to pick out a few fans with chopsticks. I sucked them into my mouth with a hiss. Then, I always like to have a bite of bean cake, a bite of fans, a thousand pieces, and some parsley. The smoothness of Huai taro vermicelli; The fragrance of thousands of silk soybeans; The refreshing taste of coriander; The meat flavor of beef; The mellow taste of the soup is fully displayed, and several flavors are superimposed together, which is the famous Huainan beef soup.

did you get greedy after listening to my introduction? Come to Huainan and taste beef soup!

A brief introduction of Huainan beef soup in Anhui Province, which is the one with Zhang Hanlin.

When you mention a place in Anhui Province, you will think of a representative food. When you mention Huainan, it should be beef soup. In Anhui, the reputation of Huainan beef soup is well known, and everyone who goes to Huainan will eat it once. If you want to count what's so special about this beef soup, then listen to me!

Huainan belongs to the south bank of Huaihe River, so the four seasons are relatively distinct and there are many cattle and sheep. Because there are many local Muslims, they love beef more, and the method of making beef also has its own uniqueness. The main ingredient in Huainan beef soup is a two-year-old ox weighing only about 4-5 kg. The beef bones are used to make soup, and the beef is also boiled in the pot. Finally, add homemade butter and Chili oil made of Huai pepper to taste, and the taste is delicious.

Huainan beef soup is of course soup-based, and beef is cut into small slices and mixed in the soup. Generally, there will be a big pot at the door of a small shop opened by Huainan people, with big bones driving on it and beef soup rolling in the pot. Ask for a bowl of beef soup, and you will find that the fabric in it is extremely rich. There will be shredded tofu, coriander, mung bean cake and mung bean dumplings in the soup. Finally, when you serve it, add a few slices of beef and pour it with hot soup. When you eat, you will be served with a pancake. Most diners like to dip the pancake in the soup before sending it to their mouths. It's a bit like eating mutton buns, but the cakes here are much thinner and more brittle than buns.

Huainan beef soup is delicious, rich in soup, fragrant and spicy, and it is definitely the best of beef soup. No wonder this is the beef soup when it comes to Huainan except the coal mine. I have to follow my friends when they come home in two days, just to eat the authentic local beef soup again!

There is so little beef in Huainan beef soup, why can it go to the whole country

As Chen Xiaoqing, director of China on the Tip of the Tongue, said, "Food is the symbol of the city! She represents the character, temperament and humanistic spirit of a city. It reflects people's attitude towards life, emotional memory and family traditions, and is given more meaningful time stamps and cultural feelings. " The food was silent, and the unique flavor of Huainan beef soup spread all over the country. It has experienced many times of peace and prosperity or war-ravaged, and it has met many kings and grandsons, nobles or ordinary people. Many times of national integration or nostalgic memories it witnessed seem to have been pressed the "playback button" and quietly flowed out. These are your "historical genes".

There is also a legend that due to the prosperity of shipping, local ancestors used to cook soup with beef bones and beef offal near Huaihe Wharf in Tianjiaan District. There are many different views on the origin of Huainan beef soup, both in local and academic circles. However, no matter how many versions there are, it is proved that Huainan beef soup was created by Huainan people. Huainan beef soup is like a historical picture. Through the thick Huainan beef soup, it reflects the Millennium legend along the Huaihe River. Thick soup is mellow and carrion is fragrant. Delicious beef and smooth vermicelli are served with rich and cool oil pepper, which impacts the taste buds. In the lively soup restaurant, a single voice, shouts and food sounds are intertwined, exuding the unique enthusiasm and generosity of Huainan people. Imagine the dusty history, taste the traces of melting in the soup, pick up a bowl of beef soup and feel the love of Huainan for a thousand years.

which episode of China Huainan beef soup is on the tip of the tongue

Chen Xiaoqing, the general director of China on the tip of the tongue, wrote a blog about Huainan beef soup,

He gained weight in middle age, and his weight was like the oil price "here", but he only went up and didn't fall back. So I began to consciously not

eat dinner, especially midnight snack. However, because I often work overtime, my stomach and intestines wriggled sharply on my way home, just like an alarm clock. A

road hesitated until it saw the light of Huainan beef soup in Songyu Xili.

This kind of beef soup is a kind of local snacks in Anhui Province. The beef skeleton and yellow beef are slowly boiled with spices, and the beef is tender and rotten. Take it out and air it. When eating, cut the beef into paper-like slices and put them in the hedgerow with vermicelli, thousand pieces and mung bean cakes. The temperature of the soup pot covered with

thick butter is extremely high. When the strainer is put into the pot, it will be cooked at once. Beef soup has a strong regional flavor. I have eaten it several times in Beijing. Either the spices and herbs are added too much to lose the flavor, or the beef is overcooked. The owner of this house in Songyuli is Hao, and the first time he ate his beef soup, I gave the evaluation of "Infinitely Close to Huainan" in Weibo, and soon became a frequent visitor to his house.

Like mobile phone numbers, many foods have exclusive places, and often leave there, the taste will change from orange to orange. Therefore,

based on my personal experience, I will choose local specialty snacks in Beijing, and I will find the place names reflected on the signboard as detailed as possible. For example,

Jianyang mutton soup in Sichuan in Baiziwan, Lingbao sesame seed cake in Rosin Garden in Muxidi ... Sometimes, the names of counties and cities are not enough, so it is best to go to towns or villages, such as fish head in Macun, Leshan, which faces outward, and Mianyang Gaoyangyang rice noodle in Baizhifang ... Of course, not all these stores are reliable, but it is better to close your eyes than to open in a room. Moreover, every time I see such a sign, I can immediately think of those people who are full of hope and struggle with their own skills.

However, Lao Hao is not the kind of person who struggles for a living. In his hometown of Anhui, he is also a grassroots cadre.

He retired and can live at home for a long time. However, Lao Hao's son came to Beijing more than ten years ago, worked as a singer in a bar, and was the master of ceremonies in the wedding celebration company. Now he has taken root. The old couple couldn't help worrying about it thousands of miles away. After they came, their son was busy < P > and Lao Hao and his wife were a little lonely, so they picked up the beef soup craft handed down from family.

At first, all the materials were shipped from Huainan. After a long time, the logistics cost was too expensive, so we had to choose local ingredients.

The mung bean cake was made by Lao Hao, and thousands of pieces were replaced by local bean curd, especially vermicelli. The vermicelli in Huainan was soft and tough, but now it is Tangshan vermicelli, which is soft and greasy. Fortunately, Lao Hao is original, and the soup tastes especially positive < P >. After the kitchen took a big pot, it began to cook soup in the middle of the night, and the wok filled the small shop.

Lao Hao didn't do this entirely to make money. Beef has already risen to 18 yuan a catty, and a bowl of beef soup is still kept in 1 yuan RMB. Therefore, the store is always full, and the store is still brightly lit after 1 o'clock at night.

. In addition to foreigners around Anhui, there are also many local customers. Northerners are not so picky. They often have a neighboring table with a local accent of

, drinking a bowl of soup for 1 yuan and Erguotou for 6 yuan, and talking about billions of businesses, which sounds super

enjoyable. I am a person who often works overtime. Every time I pass by there, I have to struggle with my thoughts. Sometimes I take care of my own weight and speed up the passage in shame. But the delicious soup full of animal fat, just thinking about it, can < P > make my mouth water.

the creator of Huainan beef soup

during the reign of emperor Qianlong, Zhang Zheng, a college student from Hanlin, a native of Huainan, studied herbs and was good at food. He was once a senior official of the imperial palace, and was deeply loved by the emperor. After retiring, he returned to the beautiful banks of the Huaihe River and handed down the secret recipe of the Qing Palace to future generations. Therefore, Huainan beef soup is famous for its unique flavor on both sides of the Huaihe River, spreading all over the country and never getting tired of eating it.

In Huainan beef soup, we pay attention to the selection of materials. We take the yellow cattle from Huaihe River as raw materials and cook the soup with beef bones. When cooking beef, we must soak it in blood and clean the internal organs before cooking it together. Then use homemade butter to make fried Huai pepper (red dried pepper) into red oil. Beef soup is mainly soup, but it is tasteless if it is not pure. However, there are many ways to make beef soup, all of which use local specialties, such as taro powder, mung bean cake, bean curd skin (thousands of chapters and hundreds of pages) and bean dumplings as auxiliary materials. Huainan beef soup gives people the impression that it is rich in raw materials, rich and delicious, spicy and delicious, memorable and suitable for all seasons.

allusions to Huainan beef soup

In the sixteenth year of Emperor Wen of Han Dynasty (164), Liu An was conferred the title of King of Huainan. According to legend, Liu Dao, the royal chef of Wangfu, is a superb cook, and Liu Fu is called "Lao Liu Tou" from top to bottom. King Huainan refined elixir on Bagong Mountain, but the delicacies were already cold and tasteless when they were sent to the mountain.

When Liu Tou saw that the king of Huainan was eating cold food to satisfy his hunger and was getting thinner, he couldn't help thinking hard and finally came up with a plan. Old Liu Tou led many people to kill cattle and take bones, selected herbs and marinades to make soup, and prepared beef, vermicelli and other side dishes to carry up the mountain with the soup. Because the soup is covered with oil, the heat will not go away for a long time. Huainan Wang was full of praise after tasting it, and beef soup became the secret meal of Liu's house, which later flowed into the people and was passed down from generation to generation.

(9) Extended reading of the story of Huainan beef soup:

Characteristics of dishes

Huainan beef soup is one of the representatives of Anhui cuisine (along the Huaihe River), which has the characteristics of fresh alcohol, freshness and strong fragrance. Huainan beef soup is exquisite in material selection, taking the yellow cattle made in Jianghuai area as raw materials, and cooking the soup with beef bones.

When cooking beef, you must soak it in blood and clean its internal organs before cooking it in the same pot. You also use homemade butter to make fried Huai pepper into red oil. In addition, dozens of nourishing medicinal materials and marinades are selected according to a certain proportion and processed by traditional techniques.

Huainan beef soup has