Xiaji Gongyuan: also known as Zhuangzi Nianyuan, Gongyuan, Baiyuan, Cuizi, etc.

It is one of the "Three Beans of Huaihe River".

The raw materials include flour, soy flour, pork belly, eggs, starch, etc.; the auxiliary materials include appropriate amounts of onions, ginger, salt, monosodium glutamate, five-spice powder, etc.

Its characteristic is that the taste is moderately salty and fresh, which makes it feel like you have never been to Huainan.

Huainan beef soup has the characteristics of fresh, mellow, refreshing and strong aroma; it can be divided into salty soup and sweet soup.

The salty beef soup is rich in fat and delicious, especially with the addition of scallions, the taste becomes even fresher.

Sweet beef soup refers to beef soup without salt, or with a small amount of spicy soup: also called camellia.

It seems to be a snack from a certain place. When it spreads to Huainan, it has local characteristics~ Haha!

The container is very distinctive. It is a huge aluminum pot with a long spout and is plugged with a wooden stopper.

When I was eating, I poured a bowl out and discovered the tofu in my mind. I called it "Bagongshan Tofu".

The local people make this tofu with sliced ??bamboo shoots and shrimps as a dish, and it has become a dish through the ages.

Delicious food.

Dr. Sun Yat-sen said in "The Strategy for the Founding of the People's Republic of China": "Chinese vegetarians must eat tofu. Those who eat tofu must pay attention to the selection of ingredients for Huainan beef soup. They use cattle from the Jianghuai area as raw materials and use cattle bones to make soup. Beef must be soaked when cooking

The blood stains and internal organs are cleaned before they can be cooked together. Home-made butter is also used to make the fried Huai pepper into red oil. In addition, dozens of the most famous ones are tofu dishes and beef soup.

This is Yi Zhoujun’s favorite, a representative of Anhui cuisine along the Huaihe River, and a well-known snack that is praised in surrounding provinces. When it comes to eating in Huainan, it must be Huainan beef soup. It is at the entrance of every beef soup restaurant.

There is a large pot with a diameter of one and a half meters, which is filled with beef bones and beef. One of the origins of Huainan beef soup is that during the Qianlong period of the Qing Dynasty, Zhang Zheng, a Hanlin scholar from Huainan, studied Baicao and was good at gourmet food.

, once served as a high-ranking official in the palace, and was deeply loved by the emperor. He retired and returned to his hometown, and returned to the banks of the beautiful Huaihe River to share the secret recipes of the Qing Palace.