Luoyang, the ancient capital of the Thirteenth Dynasty, was not only the Peony City, but also known as the Tang City, which means "there are many soup restaurants and the city is full of soup drinkers".

Luoyang has a history of 5,000 years of civilization, 4,000 years of city construction, and 1,500 years of capital construction. It has extremely rich cultural heritage.

Food is the most important thing for the people, and Luoyang soup has a long history, which can be traced back to Jiang Ziya in the late Shang and early Zhou dynasties.

Warring States Period.

Wei Liao "Wei Liao Zi."

"Wu Yi": "(Jiang) Taigong (Lv) was seventy years old. He slaughtered cattle to sing songs and sold food to the alliance... When he met King Wen, he raised 30,000 people and defeated the world in one battle." Tang Dynasty. Sima Zhen's "Historical Records"

"Suo Yin": "(Jin Dynasty) Qiao Zhou said: 'Lu Wang tried to slaughter cattle in Chaoge and sold drinks in Mengjin.'" (See "Historical Records. Qi Taigong Family" Suo Yin) When Jiang Ziya was not encountered, he slaughtered cattle in Chaoge.

Cows make a living.

It's just that Luoyang's dynasties changed frequently, and after wars, the main city also changed a lot. The ancient cities of the Han, Wei, and Sui and Tang Dynasties are far apart. The old city of Luoyang before liberation was the site of the Ming and Qing Dynasties. The people were displaced, so there was no soup restaurant.

The legacy continues to this day.

However, Luoyang people’s habit of drinking soup has continued and has been passed down to this day.

Nowadays, there are many soups in Luoyang, with as many as 2,000 soup restaurants.

If you want to say which soup is the most famous in Luoyang today, it is really a matter of "benevolent people have different opinions and wise people have wisdom." It is difficult to say with certainty.

However, if Majeshan beef soup is ranked second in reputation, I am afraid that other soup restaurants would be embarrassed to say that they are number one.

Among them, firstly, the history of Majeshan Tangguan is long enough, and secondly, Luoyang Tangguan is kind and humble and has no intention of competing for the first place.

Six generations of Majieshan beef soup have been passed down. The craftsmanship of Majieshan beef soup began during the Xianfeng period of the Qing Dynasty. An ancestor of the Ma family (whose name was not tested) developed a secret recipe for making beef soup. Later, due to war, famine and other force majeure, the business was stopped.

.

In 1978, with the introduction of China's reform and opening up policy, Ma Jieshan inherited the Ma family's ancestral beef soup recipe from his grandfather, Mr. Ma Xinjie, and began to resume his old business.

The craftsmanship of making Ma Jieshan beef soup has been passed down to six generations since it resumed the old business in 1978: Ma Xinjie, Ma Fusheng, Ma Jieshan, Ma Shixian, Ma Jipuma and Ma Jiaming.

Mr. Ma Jieshan passed away in 1995. Now Mr. Ma Shixian is taking the lead and leading future generations to carry forward Ma Jieshan beef soup.

The ancestral recipe of Ma Jieshan beef soup is fragrant and the Luoyang Ma Jieshan beef soup production technique is based on Mr. Ma Jieshan and his descendants after many years of cooking practice. They use fresh yellow beef as the main raw material and a variety of ingredients to cook it.

A cooking method for making beef soup.

Majeshan beef soup uses fresh yellow beef as the main ingredient and more than 10 kinds of seasonings such as pepper, fennel, cinnamon, tangerine peel, and galangal as auxiliary ingredients.

Most of these supplementary materials have the functions of strengthening the stomach, digesting food, and increasing appetite.

When the beef soup is put into the bowl, it is served with fresh chopped green onion, coriander, garlic, butter and chili. The staple food is often served with pot helmets, and the pancakes are filled with color, flavor and flavor.

The core skills of Majeshan beef soup are: 1. Using fresh yellow beef as raw material has never changed for decades.

2. Grind the auxiliary ingredients into powder and sprinkle them into a large pot for making beef soup, so that the beef soup and auxiliary ingredients can be fully blended, allowing diners to taste the original beef soup.

The characteristics of Majeshan beef soup are: 1. The soup is clear.

The soup looks lighter visually, and secondly, it has a strong taste.

After the seemingly light soup has been simmered for a long time, the original soup and auxiliary ingredients are fully blended, and the aroma is rich and refreshing.

3. High nutritional value.

The beef soup made from beef and beef bones is not only delicious, but also rich in nutritional value. The beef contains enough protein and the buns have high carbohydrate content. It is a nutritional product suitable for all ages.

Integrity management of Majeshan beef soup has become a business card of Luoyang. With the founding of New China, reform and opening up, and the continuous development of China's economy, people's concept of food has undergone major changes. From the previous single function of filling the stomach,

Nowadays, the taste, environment, service and culture of the restaurant's dishes are considered in all aspects.

Since Majeshan Beef Soup Restaurant reopened in 1978, it has continued to develop and improve in all aspects. From the scene in the 1980s and 1990s when diners squatted on the ground with bowls to eat, to today's air-conditioned rooms, which look like antiques.

Through renovation, adding new products and other measures, Majeshan beef soup has become a "business card" of Luoyang City, an iconic place for Luoyang people to drink soup, and a "century-old restaurant" that foreign tourists must visit when visiting Luoyang.

, the inheritors and staff of Majeshan Beef Soup Restaurant have used their years of perseverance and superb application of the "Majieshan Beef Soup Making Technique" to contribute their modest efforts to the development of Luoyang people and Luoyang tourism.

Inheritance and Innovation Ma Jieshan Beef Soup was featured on CCTV. In 2016, in order to better inherit the skills of making Ma Jieshan Beef Soup, Ma Jibiao spent a whole year teaching Ma Jiaming cooking skills, teaching by words and deeds, and accurately controlling every detail.

In 2017, the "takeaway mode" of beef soup was fully launched. Since then, the new mode has been used to allow every diner to taste Majeshan beef soup at home and when he is busy at work.