Luoyang soup houses, named after their own surnames, abound, such as Dongguan Dashiqiao Chenji donkey broth, Kuangjia donkey broth, Yanshi Dengji donkey broth, Huashan Road small bowl Chenshi donkey broth, Anji donkey broth, Wangfu donkey broth, Zhaoji donkey broth, Yuanji donkey broth and so on. Some people have questioned the names of these soup houses in Luoyang, thinking that they are not elegant enough and have no strong cultural flavor. However, I feel more and more strongly the profound cultural background behind the name of soup houses named after my own surname. All over the world, who doesn't want to honor their ancestors? Who is willing to let people poke their surnames because their soup is not good? The vulgarity is elegance, which can be expressed incisively and vividly here.

During the May Day holiday, peony blossoms and neem trees are in full bloom in Luoyang. I drove from my hometown Xima Village to visit Master Dong's donkey soup shop in the old town of Luoyang for an interview.

1 teacher recommended that I must come

Actually, I didn't know anything about this soup restaurant, but it was recommended by teacher Tang Jiangang. I added Master Dong's WeChat to get to know it gradually. It's just that I'm usually busy with work, so I don't have time to come over for soup. I always feel indebted and sorry, so I can only come and see it when I have a holiday.

Mr. Tang Jiangang is a great gourmet in Luoyang, and we have known each other by fate. Mr. Tang once opened a water mat building, worked as a chef and a general manager, and had both experience and theory. Listening to him talk about Luoyang food stories, listening to him talk about dishes, and recording them is a recipe, which made me respect.

speaking of this fate, it is really too deep. Suddenly one night, Mr. Tang contacted me in a hurry to confirm. He said that he read my words and knew that my hometown was Xima Village, and his grandmother's family was Xima Village, and her mother's surname was Cao. After recognizing my relatives, I need to call Mr. Tang my cousin. The soup restaurant recommended by my cousin can't be bad. I have made a special trip to interview Sun Jiatang House and Maheidan beef soup that he recommended before. They are really good and worthy of the recommendation of Teacher Tang.

Hey, speaking of soup, my cousin's surname is Tang. He has a deep study of soup. Isn't it a fate to call him Master Tang?

2 is fate here? Interview with Master Dong

On the morning of May Day, I finally met Master Dong Jinhong.

To tell the truth, if it weren't for mobile navigation, it would be hard for me to touch this remote place. Yuping Street in the Old Town is a little-known place.

However, this is in line with Master Dong's temperament. He said that he likes to choose a remote and spacious place when he chooses a soup restaurant. He chose this place, although remote, but the environment is very good. The name of this building is elegant, and there is a park not far away. It is rare that there is an exclusive parking lot at the entrance of the soup house. Master Dong is confident, authentic, and the parking lot in front of him really comes in handy.

Master Dong is a native of Dongcun, Matun Town, Mengjin County, and he is 54 years old this year. His family has been handed down from generation to generation, and he is a cook in the village. He has been helping his father since he was a child. He remembers selling cold rice noodles at the third peony flower show, which was only 2 cents a bowl, and now it is eight yuan. Later, he ran a restaurant, and his own chef made a big spoon. The business was good and accumulated over time, so tired that he could not lift his arm. Later, instead of cooking, he specialized in donkey broth. Although he stayed up for a long time and got up at four o'clock every day to work, his labor intensity was much reduced.

Suddenly, I thought of Mr. Liu Jingmin, a master soup maker. Mr. Liu used to be a chef in Donghua Restaurant. They switched to cooking soup, and put the chef's experience and research spirit into cooking soup to promote Luoyang soup to by going up one flight of stairs.

When it comes to cooking donkey broth, Master Dong has shown a very professional level from the selection of donkeys to the cooking technology and ingredients.

I asked Master Dong to give me a bowl of soup without salt, vegetables and peppers. I actually talked with Master Dong and drank it all at once. It really has its own characteristics. Master Dong's fresh donkey soup tastes different from Dashiqiao Chenji donkey broth and Yanshi Dengji donkey broth. He said that he adjusted the formula to highlight the flavor of donkey meat. He looks for donkeys scattered in Gansu, and he will go to the slaughter point to choose the donkeys and designate them, and then have them slaughtered and sent to him, or come back by himself. Donkey bones and donkey meat are boiled in soup, and then the donkey meat is cooked in secret brine soup. The soup is delicious, unique and wonderful.

3 persistent study can be called a soup craftsman

I communicate with Master Dong, and I deeply feel his persistent study of cooking soup and his honest and frank.

He chose Gansu donkeys instead of artificially raising donkeys. He has studied the age of donkeys, judging the age of donkeys by the number of teeth and dents. Slaughterhouse can't fool him. He is like a donkey dealer. Master Dong used fresh donkey meat and donkey bones. He specially used a cutting machine to cut donkey bones, and used donkey bone marrow to make soup. Because of the real material, his cost is naturally high. Someone buys soup and asks him to send cakes, but he just doesn't send them. He says that sending cakes is also a cost. If you give cakes to soup customers, you have to reduce the meat. He is unwilling and almost stubborn. But Master Dong's donkey soup is really good. Master Dong is very proud. Some soup customers look for his soup and keep coming to taste it. Master Dong said that his donkey's white blood was processed by himself and supplied in limited quantities. He would never choose someone else to send it because he was not at ease.

on may day, most units have a holiday, and all employees have a rest, but the soup cooks in Luoyang soup restaurant are busier, and they continue to work day after day, which makes me respect. Great labor, glorious labor. Luoyang soup cooks are working people in Luoyang, and they deserve our respect. Three hundred and sixty lines, each line is the champion. The soup maker has no professional title, but he can afford to give the name of the soup maker to Master Dong.

Master Dong always said that he was a little conservative, but his daughter boiled donkey hide from her soup restaurant and sold it online. It was genuine, but it became a online celebrity product. It's really unacceptable. The waves behind the Yangtze River push the waves ahead, and each generation is stronger than the next.