If we want to say which soup in Luoyang is the most famous today, it is really "different people have different opinions", it is difficult to draw a conclusion. However, if Majieshan beef soup ranks second in fame, I am afraid that other soup restaurants are embarrassed to say that they are the first. Among them, one is that Majieshan Soup Restaurant has a long history, and the other is that Luoyang Soup Restaurant is kind and humble, and has no intention of winning the first place.
Sixth generation relay
Majieshan beef soup continues.
The production technology of Majieshan beef soup began in Xianfeng period of Qing Dynasty. The ancestor of Ma (whose name is unknown) invented a secret recipe for making beef soup, but it stopped operating due to irresistible factors such as war and famine. 1978, with the introduction of China's reform and opening-up policy, Ma Jieshan inherited the formula of beef soup from his grandfather, Mr. Ma Xinjie, and began to return to his old job.
Since 1978, Ma Jieshan's beef soup making skills have been passed down for six generations: Ma Xinjie, Ma Fusheng, Ma Jieshan, Ma Shixian, Ma Jipuma's younger brother and Ma Jiaming.
Mr. Ma Jieshan died on 1995, and now Mr. Ma Shixian is leading future generations to carry forward Ma Jieshan beef soup.
Ancestral formula
Majieshan beef soup Xiangpiao Luoyang
The production technology of Majieshan beef soup is a cooking method that Mr. Majieshan and his descendants cook beef soup with fresh beef as the main raw material and various ingredients after years of cooking practice.
Majieshan beef soup takes fresh beef as the main ingredient, with pepper, fennel, cinnamon, dried tangerine peel, galangal and other spices 10 as the auxiliary materials. Most of these auxiliary materials have the functions of invigorating stomach, promoting digestion and appetizing. Beef soup is put into a bowl, served with fresh chopped green onion, coriander, garlic and butter pepper, and the staple food is mostly served with a pot helmet. Since it is shredded pork cake, it is full of color, fragrance and taste.
The core skill of Majieshan beef soup is: 1, which uses fresh beef as raw material and has never changed for decades. 2. Grind the auxiliary materials into powder and sprinkle them into the cauldron for cooking beef soup, so that the beef soup juice and auxiliary materials can be fully integrated, and diners can taste the original beef soup.
The characteristics of Majieshan beef soup are as follows: First, the soup is clear. Soup looks lighter visually. Second, the smell is very strong. After a long time of boiling, the original soup and auxiliary materials are fully integrated, and the flavor is rich and the mouth is full of saliva. Third, the nutritional value is high. Beef soup made of beef and beef bones is not only delicious, but also rich in nutritional value. There is enough protein in beef, and high-carbon water in cakes and buns, which is a nutritional product suitable for all ages.
Honesty management
Majieshan beef soup has become a business card in Luoyang.
With the establishment of New China and the reform and opening up, China's economy has been developing continuously, and people's concept of diet has changed greatly, from a single function of filling their stomachs to a comprehensive consideration of the taste, environment, service and culture of hotel dishes.
Majieshan Beef Soup Restaurant has been continuously developed and improved since it reopened on 1978. From the scene of diners squatting on the ground with bowls in their hands in the 1980s and 1990s, to the measures of air conditioning, antique decoration and adding new products, Majieshan beef soup has become a "business card" in Luoyang, a landmark place for Luoyang people to drink soup, and a must-check card for foreign tourists when they come to Luoyang. The people and staff of Majieshan Beef Soup Restaurant have contributed to the development of Luoyang people and Luoyang tourism through their persistence and exquisite application of "Majieshan Beef Soup Making Skills" for many years.
Maintain and innovate.
Majieshan beef soup won CCTV.
In 20 16, Ma Jibiao spent a whole year teaching Ma Jiaming cooking skills, teaching by example and controlling every detail accurately, in order to better inherit the production skills of Majieshan beef soup.
20 17 launched the "takeaway mode" of beef soup in an all-round way. Since then, a new model has been used, so that every diner can enjoy Majieshan beef soup at home and at busy work.
From March 2065438 to March 2008, in view of the aging problem of hotel decoration, Ma Jibiao and Ma Heritage decided to transform the hotel, adopt antique decoration style and thoroughly penetrate the decoration with the concept of "a century-old shop".
20 19 Ma Jiaming, a descendant of Majieshan Beef Soup Restaurant, actively cooperated with the work deployment of Luoyang Municipal Market Supervision Bureau and participated in drafting and formulating the local standard of Luoyang traditional famous cuisine-beef soup, which was released on March 26th, 2020.
June 5438 +20201October, CCTV's "Gourmet China" column arrived in Luoyang for recording, and Majieshan Beef Soup Restaurant participated in the recording for a whole week. The program premiered on CCTV 4 international channel on the evening of February 65438+February 1 2020.