Hainan beef soup with fresh alcohol, refreshing, fragrant features; there are salty soup, sweet soup. Salty beef soup meat fat soup fresh, especially with the addition of green onions, taste more fresh. Not black soup, drink more than fire, voice is not dry, and then with fans and dried silk; sweet beef soup is no salt beef soup, or add a small amount of salt beef soup, its flavor is refreshing, taste mellow.
In June 2011, Huainan's first collective trademark "Huainan Beef Soup" was successfully registered by the Trademark Office of the State Administration for Industry and Commerce of China.
Basic Information
Chinese Name
Beef soup of Huainan
Foreign Name
Beef soup of Huainan
Flavor
Mellow soup, fresh and spicy
Main Ingredients
Yellow beef, vermicelli, bean curd cake, thousand sheets of noodles, beef minced pork
Categories
The first collective trademark of "Huainan beef soup" was registered in June 2011 by the Trademark Office of the State Administration for Industry and Commerce of China. p>Category
Anhui cuisine, along the Huaihuai
History of the dish
Hainan beef soup
The origin of Huainan beef soup has been attributed to two theories: Zhao Kuangyin of the Sung Dynasty and Liu An, the king of Huainan.
Western Han Dynasty, "Huainanzi - Qi custom training" recorded: "now slaughtered cattle and cook their meat, or think sour, or think sweet, frying and prairie burning, Qi flavor Wanfang, the body of its original a cow." [1]
Qing Dynasty, Qianlong years (1736-1796), Hanlin university sergeant, Huainan Zhang Zheng deep study of herbs, specializing in food, once served as a senior official of the Imperial Cuisine of the Palace. After returning to his hometown in old age, he passed down the secret recipe of the Qing Palace to his descendants. [2]