Huainan, located in Longzhou Bay of the Yellow River, is rich in products, especially sheep and cattle, so Huainan people also have their own uniqueness in beef production and processing. Huainan beef soup also has a unique flavor, which is popular in the north and south of the river. It is a well-known snack in Huainan area, which makes people never tire of eating it. Two spoonfuls of broth, half a bowl of vermicelli, a few pieces of beef, a handful of bean curd skin and bean cake, sprinkled with light fragrant lai, and finally poured with pepper oil, is a classic Huainan beef soup. It looks unremarkable, but after eating it, it is spicy and delicious, and the soup is fresh, which makes people feel unfinished.

Pepper, the oil in Huainan beef soup, is not ordinary pepper, but yellow cream. Pour the boiling yellow cream on the ground pepper, and add seasonings such as salt and sugar until it cools naturally. The pepper oil in Huainan beef soup can be said to be the icing on the cake in Huainan beef soup. Whether it's winter or summer, it's very comfortable to drink a bowl of thick beef soup and have a crispy pancake. Although a bowl of plain Huainan beef soup is simple, it is not as generous and generous as Huainan people.

There are two kinds of delicious food in Huainan, Anhui, which are famous all over the country. One is tofu and the other is beef soup. There is no doubt that water tofu is the creation and invention of Liu An, the king of Huainan. It is said that the origin of beef soup is also related to Li Ji. The famous chef in Li Ji took great pains to improve his diet and stimulate his appetite, and then invented beef soup. Li Ji was surprised after tasting it, so he liked it very much. The taste of beef soup depends on the soup first. The soup base made of original beef and beef bones is extremely delicious in essence. Beef soup has the functions of "delicious in spring, clearing heat and detoxifying in summer, reducing fire in autumn and warming stomach in the east". Pure soup base, fresh and refreshing, contains a hint of attractive mutton flavor. Pure Huainan beef soup is also very strict with beef materials, and it must come from the local scalper party for 2 to 3 years.

Yellow cattle in Jiangzhun area were selected and their bones were soaked in cold water for more than 5 hours. During the period, the water in the fish tank was changed many times to remove blood water, and cold water was put into the pot to remove foam from the water, and then it was picked up for cleaning. Wash beef tendon, cut into pieces, put it in cold water in the pot, blanch it, take it out and wash it; Fill the pot with water, add beef bones and beef, bring to a boil with strong fire, burst ginger slices, add wintergreen shavings, rice wine, spice bags (star anise, cinnamon bark, pepper, fennel, Amomum villosum, galangal, clove, kaempferia kaempferia, white peony root, nutmeg, black pepper, hawthorn, poria cocos, long pepper and gardenia), and put them into the pot.