If you want authentic beef soup, you must come to Huainan! Tell you, now our Huainan beef soup is famous all over the world. It is said that beef soup has an interesting legend! More than a hundred years ago, there was a master named Ma who slaughtered cattle in a pot, stewed beef bones and offal and sold them to passers-by.
Soon, business is booming. With the development of Huaihe River water transport, there are five or six! One day, my mother took me to drink beef soup. As soon as I entered the beef soup shop, I shouted to the chef, "Boss, a bowl of beef soup!" " "The chef simply agreed and began to get busy. He first picked up a bowl, then grabbed some scalded vermicelli, bean cakes and thousands of pieces, pinched a few pieces of cooked beef, then poured it into a colander, scalded it in a fragrant soup pot and put it into the bowl. Finally, he put the fragrant Caicai and chopped green onion, scooped up a spoonful of spicy beef soup, and a bowl of fragrant beef soup was ready! "Beef soup is coming! "I shouted excitedly.
I see a big bowl of red soup. There are glittering and translucent vermicelli, yellow bean cake, long pieces of beef, accompanied by aroma, forming a bowl of beef soup with all colors and flavors.
I really want to see it! I couldn't wait to pick up the bowl and take a long sip of soup. Wow, it's delicious! First, I took a big bite of the baked wheat cake, caught a group of fans, and with a swish, I felt that the fans slipped down my throat like a group of snakes and swallowed a group of thousands in one gulp. Ah, it's really fragrant and spicy. I took another mouthful of soup. Well, it's really rich and delicious. I continued to eat, feeling low-paying jobs on my face and sweating in the middle of my forehead, so I took a sip of iced black tea, wiped my sweat and continued to eat. After the food is finished, I drink soup again and drink it backwards.
But I can't stop, so I brought another bowl with a lot of beef and some soup. Do you like beef soup? Then if you want to drink authentic beef soup, you must come to Huainan. It tastes fragrant and spicy, but it tastes first-class. Remember, colorful Huainan always welcomes you.
2. Composition: Huainan beef soup beef soup is a famous flavor snack in Huainan.
The soup of beef soup is to put beef bones in a pot and cook them slowly. It is said that it will last from 1 1 in the evening to 6: 00 in the morning! Even if you sit at the table and haven't seen the soup, you can smell the fragrance floating from the kitchen, which makes people want to suck all the fragrance floating into their noses at once. Crystal clear sweet potato vermicelli is soaked in pale yellow soup, and there is a faint white heat in the soup. The surface of the soup is covered with oil flowers. Pieces of beef are served with rich soup, shallots and coriander, and 1000 golden bean cakes are sprinkled inside to form a bowl of beef soup with good color and fragrance.
The practice of Huainan beef soup is very simple: guests come to the store, put sweet potato vermicelli in a bowl, scoop one or two spoonfuls of cooked beef bone soup into the bowl, scald it, then squeeze out the soup and repeat it twice. After the delicious beef soup is cooked, put the cooked bean cake, beef and thousands of shredded noodles into a bowl, add the soup, sprinkle with chopped green onion and coriander, and stir fry. Guests who love spicy food can scoop a spoonful of secret beef spicy oil in a small pot at each table, serve soup and have a drink. The spicy and mellow taste has been echoing in their mouths, making people reluctant to open their mouths, for fear that the fragrance will "escape" as soon as they open their mouths. The soup is rich, mellow and delicious, which is memorable. If you eat another bite of Huai taro vermicelli and another piece of beef, the taste can hardly be described by a word "fresh". If you eat and drink a bowl of beef soup in the local area, you will feel very energetic that day.
While drinking beef soup, I sat at the table and watched the waiter just bring a bowl of steaming beef soup. My saliva is secreted from my taste buds, and I can't wait to pick a few with chopsticks.
Fans, I hissed the fans into my mouth. Then, I always like to eat a bite of bean cake, a bite of vermicelli, a thousand pieces, some coriander, a piece of beef, and finally a bite of soup, which is the unique mung bean flavor of bean cake; The smoothness of Huai taro vermicelli; Inextricably linked with the fragrance of soybeans; The refreshing taste of coriander; The meaty taste of beef; The mellow flavor of the soup is fully displayed, and several flavors are superimposed together, which is the famous Huainan beef soup.
After listening to my introduction, are you greedy? Come to Huainan and try beef soup!
3. Write a composition and write about Luoyang snacks. Luoyang water mat is a famous dish in 18 cuisines of Henan cuisine. It has a history of 1000 years. Because he is good at making soup, he is named "water mat".
The dishes in the "water mat" are carefully prepared, with vegetarian dishes and vegetarian dishes, cold, hot, salty, sweet and sour, and different tastes. Twenty-four courses of water mat, including eight cold drinks (four meats and four vegetables), and then sixteen hot dishes, are served in blue and white sea bowls of different sizes.
Except for four tables, the other twelve dishes, each with three similar flavors, are a group, and each group is led by a big dish and two small dishes, which are called "Daichao" as side dishes or seasoning dishes. Eat one and go to another, like running water.
The first dish in the "water mat" is shredded radish, which is called "swallow dish" because it tastes like bird's nest. When you serve the fourth course, you should serve beets or sweet soup. When the main course is served, four more dishes are served, namely soup. The last dish on the table is hot and sour egg soup called "send away", which means that all the dishes are served.
It was discovered today that Yuan Tiangang in the Tang Dynasty saw that Wu Zetian was going to be proclaimed himself. Because the secret could not be revealed, he invented these 24 dishes and predicted Wu's life. It was first named Wuhou Banquet, and then changed to Luoyang Banquet, which was called officialdom by the people. Since the development of tourism, people have called it "Luoyang water mat".
Peony swallow is cut into filaments with white radish and mixed with various seasonings. After several processes, it is refreshing and delicious. It is a famous dish in Luoyang in ancient and modern times, and the most famous dish in Luoyang water mat. Legend has it that when Wu Zetian was in the Tang Dynasty, a big radish grew in Dongguan, Luoyang, which was about three feet long and weighed dozens of pounds. Farmers regard it as a wonder and pay tribute to the palace. The chef makes soup with delicacies. Wu Zetian was full of praise after eating it. She was given the name "Cai Yi" because she was grateful that eating radish in Ganye Temple in Chang 'an saved her life.
After the Song Dynasty, it was renamed "Chae Yeon", which has been passed down to this day. There is also a legend that there was a great disaster in ancient times, and only radish was used as the material for the royal banquet. The emperor was tired of eating, so he asked the chef to cook other dishes. In order to keep his head, the chef created a dish without radish taste and feeling at all. The emperor was overjoyed after tasting it, and then spread it to the people.
Batter is a kind of flavor snack that Luoyang people generally like to eat. Soybean milk, the raw material of noodle sauce, is the green soybean milk for making vermicelli.
Put the leaked soybean milk in the process of making mung bean powder at a certain temperature to make it ferment and turn sour, then heat it to about 80 degrees to produce mushroom-like slurry foam on the liquid surface, add a small amount of sesame oil, stir repeatedly until it boils, add noodles, stir the batter to make it paste, and finally add the prepared celery, leek, Chili oil, chopped green onion, mung bean and salt, which has excellent taste and stimulates appetite. Xin 'an instant noodle tangyuan, a traditional snack, was founded in the third year of the Republic of China (19 14) and has a history of more than 80 years.
From time to time, Wang Jindou, the boss of Kaifeng and a native of this county, opened a restaurant in Xin 'an Railway Station to sell "old instant noodle dumplings". Because of the scientific formula and exquisite production, the stuffing of instant noodle dumplings is tight and soft, crystal clear, crescent-like, jade-like, fresh and fragrant, delicious and delicious, and sometimes it has the reputation of "being famous for three thousand miles in Longhai and having the first taste in Heluo".
After the death of the boss, Wang Jindou changed his name to "Old Tang Wang Jiao Mian", and his son Wang Defa inherited his father's business, which enabled this flavor snack to develop. 1980, Wang Defa was invited to teach in Zhengzhou.
Up to now, Luoyang, Zhengzhou and other places have restaurants specializing in "Xin 'an Instant Noodles Tangyuan". In recent years, Xin 'an "Ji Fang Instant Noodles Tangyuan" has been innovated on the basis of traditional technology, and its flavor is better. Since 1986, it has been rated as "Luoyang Famous Snacks" for many times, and was invited to participate in 1993 Beijing "Asian Games" food festival, which was well received.
Xin 'an instant noodle glutinous rice balls are made of refined white powder as the skin, pig's front shoulder and back buttocks as the main stuffing, and appropriate amount of onion, leek, cabbage, ginger, sugar, cooking wine, ground oil, salt and monosodium glutamate. Heat the noodles, roll them into thin skin, wrap them into crescent-shaped jiaozi, and steam them in a cage for ten minutes.
Features: the skin is as thin as paper, the color is like jade, the five flavors are complete, and it is fragrant but not greasy. Zhang Jia disorderly Zhang Jia wonton, also known as "horseshoe street wonton".
Founded by Zhang Xu, it has a history of 150 years. 1920, Zhang Kun, the second generation descendant of Zhangjia wonton, innovated and improved the ingredients and varieties, with white flour chicken, chicken blood, thin egg cake, scared kernels, gouache strips and mustard tuber as the main ingredients; Use oil, pepper, soy sauce, chicken soup, pork soup, aged vinegar and other accessories, with leeks and green onions in winter and tender leeks and Chinese toons in spring.
Zhangji Roast Chicken Elm Garden Zhangji Roast Chicken is a rising star who manages roast chicken in Luoyang. Founder Zhang Xinzhong.
His son, Zhang Tie-Lin, inherited his father's ambition in 1962, dealing in roast chicken. Zhangji roast chicken is now a famous brand roast chicken in Luoyang.
Henan Daily, Market Daily and Luoyang Daily reported 65438-0982. Ingredients: clove, star anise, fennel, tsaoko, pyrene, cinnamon, cold ginger, codonopsis pilosula, dried nutmeg, dried tangerine peel, Amomum villosum, pepper and Amomum villosum.
Accessories: salt, sugar, edible oil. Features: rotten, tender and fragrant.
Not fishy, not hard, not greasy, the meat will fall off when you shake it, and the bones are not normal. Panjin and roast chicken Panjin and roast chicken have long enjoyed a good reputation in Luoyang.
Founder Pan Gensheng, his son Pan Jinhe, 194 1 Entrepreneurship. Because of his unique flavor and flexible management, his business is prosperous and famous. Now Panjin and roast chicken are run by Jinhe's son.
Ingredients: clove, tsaoko, bupo, cardamom, ash, ash, pepper, etc. Features: fine production, pure taste, yellow skin color and deep red.
The meat is tender outside and tender inside, and it is fragrant after eating, and it is exported to both inside and outside the province. There is a poem to prove it: "Good food is famous, and guests are thousands of miles away."
Kiwifruit Kiwifruit is a kind of advanced nutritious fruit. In recent years, it has gained great fame and swept the world.
There are dozens of kiwifruit varieties in China, among which "Chinese kiwifruit" is the best. Monkey peach is known as the "king of fruits", which contains many vitamins, fats, protein, soluble acids, calcium, phosphorus, iron, magnesium, pectin and so on. Among them, the content of vitamin C is 20 to 80 times higher than that of apple and 5 to 10 times higher than that of orange, which can block the synthesis of sulfur-based compounds that cause cancer.
The roots, stems, leaves, flowers and fruits of kiwifruit can all be used as medicine, which has the effects of nourishing and strengthening the body, clearing away heat and promoting diuresis, promoting fluid production and moistening dryness. Hu spicy soup Hu spicy soup is a unique snack in Luoyang, which has a history of one hundred years.
Carefully cooked, delicious, economical, convenient for the masses, famous in urban and rural areas. It started in the old city, and now it is all over the streets.
The main ingredients are "refined flour noodles, vermicelli and fat pork". Ingredients, peanuts, taro, yam, golden needle, fungus, onion.
Today, my mother specially took me out to eat western food in order to reward me for studying well recently. After listening to this, I jumped up from the sofa and said a classic sentence I learned from the internet: "O-yeah!" "
We found out from the internet that there is a shop called Houcaller nearby, and we will go there to eat when we are ready.
When I arrived at the vendor, I couldn't help exclaiming, "How gorgeous!" After we sat down, the waiter smiled and asked us what steak we wanted. After I took the menu, there were so many kinds of steaks that I was dazzled. Finally, I chose sirloin steak, medium rare.
After waiting for about ten minutes, the waiter brought the steak to the table. As soon as the lid was opened, I couldn't wait to eat. The waiter quickly stopped me and said, "Little friend, you can't eat yet." Then he took out a large napkin and put it in front of me. I asked the waiter why he did it. The waiter said to me calmly, "There will be a lot of oil splashing around the freshly baked steak. Take a piece of paper to block it." I suddenly realized and nodded.
Finally, I took a fork in my left hand and a knife in my right hand and cut a delicious piece of meat. When I smell it, it is delicious. When I eat it, it is more delicious and tender. I want to cut some meat, but I can't because of the wrong method. My mother and the waiter beside me laughed, and I blushed. The waiter said, "Little brother, I'll teach you. First of all, fork it. " I once had an epiphany, so I swept all the meat off my plate like autumn leaves, but because I ate too much and burped on the bus home, many people's eyes fell on me, which made me embarrassed.
The steak is so delicious that I will eat it again when I have the chance.