Huainan beef soup is made of dozens of nourishing herbs and marinades by traditional techniques according to a certain proportion. After a long time of cooking, Qing Xiang is delicious, not dark soup, not getting angry when drinking too much, not dry in the throat, and served with vermicelli and dried silk. It is a well-known snack in Jiangsu, Henan and Anhui. The origin of Huainan beef soup: Zhang Zhengshen, a college student from Hanlin, Huainan, studied herbs, was good at food, and was once a senior official of the imperial court, which won the deep love of the emperor. Return home after retirement, return to the beautiful banks of the Huaihe River, and pass on 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. According to the owner of Huainan beef soup shop. Huainan beef soup originated in Gudui Hui Township, Xiejiaji District, Huainan, Anhui Province. According to legend, Hui people live mainly in this area, and beef is the main meat. The yellow cattle around Huainan (which should be Luxi yellow cattle) have good meat quality. The Hui people in this area made their own beef soup to eat. I don't know that the beef soup business was gradually started in this area, and it was gradually introduced to Liyingzi Town, Tangshan Town, Yanggong Town, Sunmiao Township and other places in Huainan. Later, it was famous near Dacaishi Street in Liyingzi Town. Later, it spread to the vicinity of Caijiagang bus station and Shouxian and other places. Gradually spread to many places.