The autumn wind blows, the sheep are strong, the wind blows and the grass is low, and the sheep soup is fragrant. Guoguo Mutton Soup Mutton soup is a unique flavor of the northern region. To be more precise, it is a special delicacy unique to the Yellow River Basin. A bowl of old soup, overflowing with aroma, drifts along Ning, Qing, Gan, Mongolia, Shaanxi, Shanxi, Henan, Hebei and Shandong. Sanmenxia is located in the western border of Henan, close to Shanxi and Shaanxi, and was called Shaanzhou in ancient times. In the early years of the Western Zhou Dynasty, the feudal state "Guo" surnamed Ji built a city and its capital here, so it was also called "Guozhou". The Yellow River exits the Hukou in the north, turns ninety degrees, and finally flows eastward. In autumn and winter in the North, the air is dry and the climate is bitterly cold. People have to work, food is their first priority, and soup and water should be the first choice. Firstly, it can nourish the lungs, and secondly, it can provide calories. Let alone ward off hunger, first get enough water. In the local area, it is usually chosen in the afternoon, where the sheep are taken, the bones and meat are removed, the water is poured into the pot, the spice bag is added, the well water is added, the fire is chopped, and the foam is skimmed off. In the middle of the process, take out the mutton, haggis and other items, leaving the skeleton and sheep head, sit on the tiger stove, cook over a slow fire, and stew overnight. In the early morning, the fire was set to boil, the soup was ready, the waves were rolling, the mist was curling up, and the pot was milky white. In the morning light, the night wind has not abated, and the chill is approaching. The mutton soup restaurants in Sanmenxia, ??whether they are open in the streets or in small shops in the countryside, will always open their doors to welcome customers in the footsteps of early walkers. The waiter walked down the door, hung up the quilt curtain, turned on the lights, wiped the tables and chairs again, stoked the fire, sprinkled water on the shop floor, and walked into the kitchen and stove with the teapot. On the kitchen chopping board, mutton, lamb loin, lamb blood, and lamb tripe have been cut into shreds with a quick knife. The hanging stove biscuits smeared with mutton oil are baked until they are golden brown. The big iron pot sitting on the general stove by the window is gurgling happily. Swallowing clouds and puffing out mist, tongues of flames in the furnace fill the bottom of the pot and reflect the faces of the masters.

"Scoop a bowl of soup", the door curtain was raised, and the diners came in. "Two taels of meat, more vermicelli, and more spicy food," the boss yelled to the stove, inviting people to sit by the stove, and asked someone to bring a kettle and pour morning tea. In the back kitchen, the master took the frying ladle, put in a handful of sweet potato vermicelli, removed the lid of the pot, scooped out the mutton bone soup with the frying spoon, turned the stove to boil, held the sea bowl, and quickly grabbed and put in the mutton and haggis with his right hand. , and took a spoon to add seasonings such as refined salt, monosodium glutamate, allspice, pepper, etc., moved to the stove, slid the objects in the bowl into the wok, flicked it a few times with a spoon, turned it over a few times, and beat it out. Oil foam, put chopped green onion at the bottom of the bowl, add chili cubes cooked in mutton oil, pour in mutton soup, sprinkle with a pinch of minced coriander, and a bowl of authentic Guoguo mutton soup is ready in the blink of an eye. After being tempered in a single stove and carefully braised, the mutton bone soup is milky white, rich and fragrant. The mutton is fresh and tender, soft and fragrant. The green onion enhances the flavor and is moderately salty. The red oil chili pepper and green coriander complement each other eye-catchingly, and the water vapor is steaming. , the aroma of meat fills the hall. In the front hall, everyone held old bowls and "worked hard". The aroma lingered in the air, making it a lively affair. For a while, the waiters kept going back and forth, bringing soup and cakes, and sweat broke out on the temples. The mutton soup was brought to the table. The diners took a few mouthfuls of the rim of the bowl. Fang grabbed the bamboo chopsticks and reached for the oily spicy bowl and refined salt dish on the table. He cut out the spicy peppers, dipped them in salt, and put them into the bowl. But he was not in a hurry to drink the soup. He held the sesame cake and swirled it along with the oil, like peeling a banana. He took out the burnt skin layer by layer and put it into his mouth one piece at a time. He chewed it until it was "crack, pop, crisp and fragrant", and the core of the cake was left. Pulling it with both hands, strands of silk are floating in the soup bowl, picking it up and down with chopsticks, taking a sip of soup, the hot soup goes through the intestines, eating and drinking, and one bowl goes into the stomach. He took the second sesame seed cake, spread the torn cake core on the bottom of the bowl, "added soup", and wiped away all the red and green colors. He took a napkin to absorb the sweat, wiped the corners of his mouth, pushed the bowl away, burped, and settled down. Lean back, feel comfortable, raise your head to look at the busy diners next to you, the shadows are blurry, like a dream.

Sit for a while, go out, stride forward into the wind, and start a new life for the day. The door is full of diners, coming in and out like running water; the mutton soup restaurant is an iron camp, and when winter comes and spring comes, a pot of old soup is fragrant all year round. Along the Yellow River Basin and in the northern provinces, those who herd sheep tend to get food nearby, and it has become a custom to eat sheep. Just drinking soup is called mutton soup, mutton soup, mutton soup. The ingredients are different and the preparation methods are different. Most of the soups are prepared in the soup bowl, which is made from the mutton soup of Guo State. Rarely heard of. Perhaps it is for this reason that the mutton soup in Sanmenxia is named after Guo State, with its unique and delicious fragrance spreading all over the world.

2. Special mutton soup

Guoguo mutton soup needs everyone to have a chance to taste it. Here the editor brings you a special mutton soup. Friends who have time can Try it and enjoy it~

Ingredients

Main Ingredients

500g bone-in mutton

1/3 cabbage

2 facelifts

Accessories

2 pieces of ginger

2 pieces of green onion

An appropriate amount of balsamic vinegar

An appropriate amount of chili oil

An appropriate amount of garlic sprouts

An appropriate amount of coriander

Steps

1. Raw material picture.

2. Soak the mutton in water with Sichuan peppercorns, boil and blanch. Wash and drain and set aside.

3. Put enough water in the soup pot, along with the onions and ginger, and bring to a boil over high heat.

4. Keep boiling and skim off the foam.

5. Simmer over low heat until the soup becomes rich and milky white.

6. Wash the cabbage, peel it, wash and cut into pieces.

7. Heat the oil in the pot, add the cabbage cubes and stir-fry over high heat.

8. Add mutton and mutton soup, add salt and pepper, and cook until the cabbage is soft.

9. Add the diced ramekins and bring to a boil. When eating, match it with chili oil, balsamic vinegar, garlic sprouts and coriander according to taste.

Tips

1. I put the most classic cabbage and raffia over there, with garlic sprouts and coriander. You can also add your own after washing. Favorite ingredients, such as tofu skin, spinach, green vegetables, mushrooms, etc. In short, the soup base is fixed, and you can even eat hot pot.

2. If the mutton you buy is very fresh, you don’t need to add any condiments. It will taste sweet and milky, with a natural meaty aroma. If you add star anise and other condiments, it will taste delicious. Cover the original flavor of the mutton.

3. For mutton, choose goat meat, which is more delicious and not smelly. Do not choose sheep meat, which is both woody and smelly. Lamb leg meat with bones is better. If there is no bone, you can choose lamb spine or lamb chops, but there is more oil on the lamb chops, which is not as good as lamb legs.

4. The reason my hometown likes this soup is that the soup base is cooked at night, and the meal only takes about ten minutes. Paired with pancakes or steel helmets, the meal is extremely moist.