History of Huainan Beef Soup
There are many versions of the origin of Huainan Beef Soup in Huainan. Some believe that it was introduced by the nomads in Song and Yuan, some say that it originated from Zhao Kuangyin in Song Dynasty, and some say that it was invented by Liu An, the king of Huainan.
According to folklore experts speculate that the origin of beef soup will not be later than the Spring and Autumn and Warring States period.
"Huainanzi - Qi custom training" in the said: "now butchering cattle and cooking their meat, or think sour, or think sweet, frying and prairie burn, Qi flavor Wanfang, the body of the original cow." To wit: "Now slaughtering cows and making beef, some make it sour, some make it sweet, frying and barbecuing, making a variety of mellow flavors, but they all come from the same cow." The word "boiled" in this context means to boil beef to make soup. Therefore, "Huainanzi - Qi custom training" has become the earliest documentary evidence of the practice of beef soup.
During the Qianlong period, Hanlin University Professor, Huainan Zhang Zheng deep study of the herbs, good at food, served as the Palace Royal Cuisine officer. After returning to his hometown, he passed down the secret recipe of the Qing Palace to his descendants. Therefore, Huainan Beef Soup is famous for its unique flavor on both sides of Huaihe River, spreading all over the country.
Beef soup of Huainan (English name: Beef soup of Huainan) is a famous local snack in Huainan City, Anhui Province.
Beef soup of Huainan is made of yellow beef, thousand sheets of beef, bean cake, sweet potato vermicelli, etc., with spices, soup, chili oil, green onion, garlic, cilantro and other auxiliary ingredients.
The finished soup is rich in flavor, fresh and spicy, nutritious and delicious, and has the therapeutic effect of nourishing and nourishing the body.
Why drink a bowl of authentic Huainan beef soup, only to know what is called "shot"
Because the very copy of the delicious , soup "is the soul of Huainan. The first time you see it, it's hard not to be surprised by the soup pot. The diameter of the pot is 1 meter and is covered with wooden boards of various materials. The bottom of the soup is made of beef bones, butter and yellow meat as well as spices and a layer of attractive red oil on the surface. When the soup boils, you can stand to the side and smell the faint aroma. Most of the broth in Huainan is made from yellow beef from the Jianghuai region. First, the broth is made from meat bones until it thickens. Then, the meat is coated with tap water and the internal organs of the cow are put into the broth.
In addition to building the flavor base, the soup base is made by thinly slicing the beef on the grates, mixing it with thousands of crumbles, beignets, and groundnut flour, and leaving it in the pot for a short time. In just a few seconds, the dry ingredients will be removed. Remodeling the look. Soup pots in broth stores are huge. The diameter of the pot is 1 meter. It is covered with wooden planks and holds a variety of spices. Standing next to the pot, you can smell the aroma.
Huainan Beef Soup Cultural Propaganda
April 20 to 23, 2013, CCTV "Daily Farming Economics" column group into the Huainan, a special interview "special Huainan Beef Soup", the depth of the genus excavation of "Huainan Beef Soup" historical background, the depth of the "Huainan Beef Soup", the depth of the "Huainan Beef Soup", the depth of the "Huainan Beef Soup". "The historical background, evolutionary process, as well as the promotion of local cattle breeding, soybean products processing and other industrial development.
In April 2015, "Huainan Beef Soup" series of microfilm shooting, which is an original comedy series of microfilm, *** 5 episodes, each episode 8 to 10 minutes, about the story of the people around the Huainan people, will be Huainan people self-written, ***, self-performance, to show the characteristics of the local culture.
In September 2015, Zhang Xu, a young singer from Huainan, Anhui Province, launched the single "Huainan Beef Soup", which is another song with Huainan elements following the "Colorful Huainan" created by Zhang Xu.
Essay: Beef Soup in Huainan
Beef soup is a famous snack here in Huainan.
Beef soup soup is boiled in a pot of beef bones, slowly boiled and made, listening to people say, from 11 o'clock at night to 6 o'clock in the morning! Even if you sit at the table, before you see the soup, you can smell the aroma wafting out from the back kitchen, making you want to immediately inhale all the wafting aroma into your nose. The crystal clear taro vermicelli dipped in the yellowish soup, the soup floated up a light white hot air, the surface of the soup with oil, a slice of beef accompanied by fragrant soup, green onions and cilantro to embellish, a trace of a thousand scattered, golden bean cake, constituting a bowl of color and flavor of beef soup.
The practice of Huainan beef soup is very simple: store guests, in the bowl on the taro fans, in the simmering beef bone soup on one or two spoons multiplied into the bowl, scalded, and then forced out the soup, repeated twice, after the full flavor of the beef broth scalded, and then scalded bean cakes, beef, thousand pieces of silk into a bowl, add the soup, sprinkled with chopped green onions and cilantro on top of the end of the mixture, mixing open. Guests who love spicy food can scoop up a small spoon of secret beef chili oil in the small jar available at each table, and the soup, take a sip of the soup, the spicy and mellow flavor has been reverberating in the mouth, so that people do not want to open their mouths for fear that when they do open their mouths, all the flavors will "escape". Soup rich, mellow, fresh, memorable, if you eat a mouthful of taro vermicelli, a piece of beef, the flavor of this is a "fresh" word can not be described. If you eat in the local, drink a bowl of beef soup, eat two pieces of local special oil cake, that day will feel very energetic.
Drinking beef soup, I sat at the table, watching the waiter just served a bowl of steaming beef soup, my mouth secretes from the taste buds, can not wait to use chopsticks to pick out a few
vermicelli, I "boo slipped" and sucked the vermicelli into my mouth, and then I always like to eat a mouthful of bean cake, a mouthful of vermicelli, a mouthful of the local specialty of the cake, and then I always like to eat a mouthful of the cake, I always like to eat a mouthful of the cake. I always like to eat a mouthful of vermicelli, a mouthful of chanterelles, and then eat some parsley, a piece of beef, and finally drink a mouthful of soup, so that the unique mung bean flavor of the bean cake; the smoothness of the taro vermicelli; the fragrance of the chanterelles; the refreshing flavor of the parsley; the meat of the beef; and the mellow flavor of the soup are all brought out in the best possible way, and a few flavors are stacked on top of one another, the famous Huainan Beef Soup.
Listen to my introduction, craving? Then come to Huainan and taste the beef soup!
Anhui Huainan Beef Soup Introduction,, is the one with Zhang Hanlin University sergeant that a large series of
In Anhui mentioned a place will think of a representative of the cuisine, mentioned Huainan that is when the beef soup is none other than. In Anhui, the fame of Huainan beef soup can be said to be known to everyone, every go to Huainan people will go to eat again beef soup. To count what is special about this beef soup, then listen to me say it!
Huainan, belonging to the south bank of the Huaihe River, so the four seasons are still relatively distinct, many cattle and sheep. Due to the local Hui people more, the beef is more favorite, the method of making beef also has its own unique characteristics. The main ingredient in Huainan Beef Soup is only about 400-500 pounds of two-year-old yellow oxen, which is boiled with beef bones, and the yellow beef is also boiled together in the pot. Finally, with homemade butter and chili oil made of Huai Pepper to flavor, the taste is called a fresh and delicious.
When you eat Huainan Beef Soup, of course, the soup is the main focus, and the beef is cut into small thin slices and mixed in the soup. Generally, there is a big pot in front of the small store opened by the people of Huainan, driving a big bone on the top, and the pot is rolling with beef soup. When you ask for a bowl of beef soup, you will find that it is extremely rich in ingredients. There will be shredded tofu, cilantro, green bean cakes and green bean dumplings in the soup. At the end of the meal, you will be served with a few slices of beef, which will be doused with hot soup and cooked. When you eat it, you'll be served with a thin pancake, which most eaters like to dip into the soup before putting it in their mouths. It's kind of like eating a lamb burger, but the pancake is much thinner and crisper than the burger.
Huainan Beef Soup is a delicious soup with rich ingredients, which is fragrant and spicy, and is definitely the best beef soup. No wonder a mention of Huainan in addition to the coal mine is this beef soup, buddy home in two days I have to follow, in order to go to eat once again the local authentic beef soup!
Huainan beef soup inside the beef so little, why it can go to the country
As the director of the "tongue on the China" Chen Xiaoqing said: "Food is a symbol of the city! It represents the character, temperament and humanistic spirit of a city. It reflects people's attitudes towards life, emotional memories and family traditions, and is given a more meaningful time stamp and cultural feelings." The food is silent, and the unique flavor of Huainan Beef Soup has spread throughout the country. It has gone through many times of peace and prosperity or war-torn times, it has met many kings and grandchildren, nobles and commoners, many times of ethnic integration or nostalgic memories it has witnessed, and it seems to have been pressed the "playback button" and quietly flowed out. These are your "historical genes".
There is also a legend that, due to the prosperity of shipping, Tianjiaan District, near the dock of the Huaihe River, the local ancestors used to cook soup with beef bones and beef mince. There are many different opinions about the origin of Huainan beef soup, both locally and academically. However, no matter how many versions there are, all of them prove - Huainan Beef Soup was created by Huainan people. Huainan Beef Soup is like a picture of history. Through the thick Huainan Beef Soup, it reflects the thousand-year legend on the bank of Huaihe River. "Thick soup is mellow and fragrant with rotting meat". Delicious beef and smooth vermicelli are paired with rich and cool oil chili, **** the same impact on the taste buds. In the bustling soup house, single voices, shouts and sounds of eating and drinking are intertwined, exuding the warmth and generosity that characterizes the people of Huainan. Imagine the dusty history, savor the traces melted in the soup, pick up a bowl of beef soup and feel the love of a thousand years in Huainan.
Tongue on the Chinese Huainan beef soup in which episode
"Tongue on the Chinese" director Chen Xiaoqing a blog about Huainan beef soup "children line a thousand miles"
Middle-aged fat, weight, like "we here" the price of oil, only to see the rise did not see the fall. So I started not to
eat dinner, especially late night snacks. However, because of the frequent overtime work, the stomach and intestines on the way home, like an alarm clock.
The road was hesitant until I saw the lights of the Huainan Beef Soup in Songyu Xili.
This beef soup is a kind of Anhui local snacks, cow bones and yellow beef with spices slow simmering, beef rotten, fishing
dry up. When you eat it, cut the beef into paper-thin slices and put it in a strainer with vermicelli, thousand sheets of rice, and mung bean cakes. Masked
The temperature of the thick buttered soup pot is extremely high, and the strainer goes into the pot, blanching the beef as soon as it is cooked. Beef soup has a strong regional, eaten in Beijing
over a few, either too many spices and herbs to take away the flavor, or the beef cooked too much firewood. Songyu Li this, the owner's name is Hao, the first
Once I ate his beef soup, I tweeted "infinitely close to Huainan" evaluation, and soon became his
home regulars.
Like cell phone numbers, a lot of food has an exclusive location, and often when you leave it, the flavor changes. So
personal experience, in Beijing to pick around the specialty snacks, I will look for signboards reflecting the name of the place as detailed as possible. For example
Hundred Ziwan Sichuan Jianyang mutton soup, Muxidi Songxiangyuan Lingbao bakery ...... Sometimes, the county and city names are not enough, the most
Well more specific to the town or village, like Chaowai's Leshan Makun fish head, Baijifang's Mianyang Gao Shui Yang rice noodles ... ...Of course, not
all such stores are reliable, but with eyes closed, they are better than the "famous snacks
Aggregation" in one room, from all over the world.
And every time I see a sign like this, I immediately think of all those people with southern accents who are hopeful hopeful hopeful hopeful with their own craft.
But Hao is not the kind of person who struggles to make a living. In his hometown in Anhui Province, he was a grassroots cadres,
and could have retired to spend his days at home. But Hao's son came to Beijing more than a decade ago, and has worked as a singer in a bar and as an emcee in a wedding
celebration company, and is now considered to have taken root. The old couple thousands of miles away can not help but be attached, after coming, the son is busy
, Lao Hao and his wife and some lonesome, so they picked up the family heirloom of beef soup craft.
Initially, the materials were shipped from Huainan, and after a long time, the logistics costs were too expensive, so they had to use local ingredients.
The green bean cake is Lao Hao's homemade, the thousands of sheets replaced by local tofu threads, especially the vermicelli, Huainan's vermicelli soft with
toughness, and now use the Tangshan vermicelli, soft and greasy. The good thing is that Hao is the original practice, the soup flavor is particularly positive
. A large pot in the back of the kitchen starts to boil the soup in the middle of the night, and the wok fills the store.
Lao Hao does not do this entirely to earn money, beef has long risen to 18 yuan a catty, beef soup bowl is still kept at
10 yuan yuan, so the store is always full of people, often after 10 o'clock at night, the store is still brightly lit
. In addition to outsiders from around Anhui, there are also many local customers. The north is not so picky, often have a local accent
sound neighboring table, on the 10 yuan bowl of soup, drinking 6 yuan erguotou, talking about billions of business, sounds super
level of addiction. People like me, who work a lot of overtime, can't help but struggle with the idea every time I pass by, and sometimes shamefully speed through, given my
weight.
But just thinking about the delicious soup, full of animal fat, can
fill my mouth.
Creator of Huainan beef soup
During the Qing Qianlong period, Huainan people Hanlin University sergeant Zhang Zheng study of the hundred herbs, good at food, has served as a high official version of the Palace Royal Cuisine, y loved by the emperor right. After the old man returned to his hometown, back to the banks of the Huaihe River with beautiful scenery, will be the Qing Palace secret recipe passed on to future generations. Therefore, Huainan Beef Soup is famous for its unique flavor on both sides of the Huaihe River, spreading throughout the north and south of the Yangtze River, and never get tired of eating it.
Huainan Beef Soup is made of carefully selected ingredients, taking the yellow cattle along the Huaihe River as raw materials, using beef bones to make soup, and cooking beef must be soaked in blood and dirt, and the internal organs must be cleaned before they can be boiled in the same pot. Then use the homemade butter, will be fried with good Huai Pepper (red dried pepper) made of red oil. Beef soup is mainly made of soup, and if the soup is not pure, it will be tasteless. However, there are various ways to make beef soup, and all of them use local specialties, such as taro powder, mung bean cake, tofu skin (thousand chapters, a hundred pages), and soybean rounds as auxiliary ingredients. Huainan Beef Soup gives people the feeling that the raw materials are rich, the soup is thick and flavorful, spicy and tasty, which is memorable and suitable for all seasons.
Allusion to Huainan Beef Soup
In the 16th year of Emperor Wen of the Han Dynasty (164), Liu An was crowned King of Huainan. According to the legend, Liu Dao, the royal chef of the king's residence, was a great cook, and he was called "Old Liu Tou" by all the people in Liu's residence. The King of Huainan was making elixir on Mount Baigong, but the food was already cold and tasteless by the time it was delivered to the mountain.
Old Liu Tou saw the King of Huainan's cold food to fill up his hunger, and he was getting thinner and thinner, so he couldn't help but think hard, and finally came up with an idea. The old Liu head rate of all the family members to kill the cow to take the bones, selected herbs and marinades boiled into soup, and prepared beef, fans and other side dishes and soup with the burden on the mountain. As the oil covered the soup surface, it was not hot for a long time. After the King of Huainan tasted it, the beef soup became the secret meal of Liu Fu, and then flowed into the folk, and was passed down from generation to generation.
(9) The story of Huainan Beef Soup Expanded Reading:
Characteristics of the dish
Huainan Beef Soup is one of the representatives of the Anhui Cuisine (along the Huaihuai slice), which is characterized by its freshness and mellow, freshness, and strong fragrance. Huainan Beef Soup is made from yellow oxen from the Jianghuai area, and the soup is boiled with ox bones.
Cooking beef must be soaked in blood and dirt, internal organs cleaned, before the pot with the cooking, but also with homemade butter, will be fried into a good red oil of Huai Pepper. In addition, dozens of tonic herbs and marinades are used in certain proportions, which are made by traditional craftsmanship.
Huainan Beef Soup is divided into salty soup and 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.
Nutritional value
Huainan beef soup is high in nutrition, high in calories, low in sugar and low in fat. It can withstand the cold in winter and sweat in summer. The creatine and vitamin B6 in beef enhance immunity and promote protein metabolism and synthesis.
Carnitine is used to support fat metabolism and produce branched-chain amino acids; potassium, zinc, and protein promote muscle growth; linoleic acid acts as an antioxidant; propionic acid produces sugar from dietary proteins; and vitamin B12 is essential for cell production and promotes the metabolism of branched-chain amino acids.