Walking to Tiexie's Liu Xiu grave, you will see across the street a few sheep soup store, into the store, you will see the boss skillfully waving the knife in his hand, slicing out a bowl of mutton. When you hold the hands of the green and white porcelain bowl, drink a mouthful of mutton soup, soup white, fat but not greasy, no stink. There are also baklava as a companion, you will taste the most genuine, the most intense flavor of mutton! The most authentic Tiexie mutton soup is not add any mixed meat, medicinal materials, only with sheep bones, mutton simmering! Without any superficial effort to do gimmicks, just like the simple people of Henan, only the pursuit of the most original, the most real, the most healthy taste!
The main ingredient of mutton soup is the leg bone of sheep. Generally every night stewed on a slow fire until the next morning to sell, the owner will be a large number of knocked open sheep bones placed in nearly one person deep, 2 meters in diameter outside the pot, add water and homemade spices, soup boiling, on the all-night simmering with the fire. So that the bone marrow, collagen, etc. in the sheep bones are boiled into the soup. The lamb is also cooked in the soup with great care, large chunks of lamb and the lamb is freshly killed and cooked to ensure freshness. In a large bowl with a capacity of more than 1,000 milliliters, one or two large pieces of mutton are grabbed and injected into the boiling soup, which is fragrant. Local people like to use hard noodles "pot helmets" to soak into the soup, dry hard pot helmets fully absorb the bowl of soup, chewing, of course, the more you chew the more "beautiful" (Luoyang dialect). Mutton soup is only sold in the morning, because at this time the mutton soup can be said to have reached the point of "pure fire". It is the most representative traditional food in Shanxian County, with a history of more than 208 years.
"Shanxian Mutton Soup" was first created in 1807, when Xu, Dou and Zhou joined forces to create a three-family, so it was named "Sanyi Chun" Mutton Pavilion. The creation of the "San Yi Chun" Mutton Pavilion caused quite a stir in the culinary world at that time, and laid a solid foundation for the later "Shanxian Mutton Soup" to become famous all over the world. Now, there are nearly 208 years of history of Shanxian mutton soup, with its "color white like milk, water and fat mingling, pure texture, fresh and not stinky, fragrant and not greasy, rotten and not sticky" unique style, included in the Chinese recipes to soup into the spectrum of the only Shanxian mutton soup, known as "China's first soup! It is known as "The First Chinese Soup" by the people of China. As early as in the Spring and Autumn and Warring States period, the prime minister of Yue Fan Li once came here to live in seclusion, see the sheep Zhuang grass is fat and water is beautiful, it will raise sheep in this place to get rich, benefiting the people. Zaozhuang lamb soup is a long history of flavorful famous food, which is known for its thick soup, beautiful taste, not fishy, fat and not greasy, and a variety of patterns. Tengzhou City, Yangzhuang Township resident lamb daily sales of more than 1,500 pounds, Tengzhou mutton soup has been fragrant Lunan, north of Jiangsu, its production methods have been included in the "Chinese cuisine".
When it comes to Zaozhuang cuisine, the most characteristic is the lamb soup in the streets and alleys. Zaozhuang's mutton soup, soup thick meat flavor. Soup, yellowish slightly white, a look is characterized by Zaozhuang without any additives clear soup; meat, is a large chunk, very consistent with the Tengzhou people "big bowl of wine, large pieces of meat" character. From the nutritional point of view, mutton soup is very nutritious, conducive to absorption, mutton in Chinese medicine is warm, suitable for year-round tonic.
Zaozhuang lamb soup has a long history, the city of Dawei lamb soup has long been renowned, South Shaxiahe Cangou, Bao ditch Xinji, Yangzhuang, Shanting, level of Suo and other places of the lamb soup later on, all over the city and countryside, most of the lamb soup halls have their own wonderful, business is very good. Located in the West Ring Road on the Wuli Xiang mutton soup is a famous local flavor for many years, especially the store's tuning haggis is a masterpiece. They made out of haggis, with coriander, chili pepper and other seasonings, unique flavor, rich in nutrients, called people eat still want to eat.
The mutton soup is mainly made by putting the bones of the mutton into a big pot to simmer, and then the fresh mutton cut into cubes is put into the pot to cook together with the cleaned mutton. Cooked and drained, and then cut into thin slices into boiling water blanch, and then poured into the bowl of soup, rushed into the boiling snow-white mutton soup water, sprinkled with turquoise parsley, a bowl of steaming hot, fragrant mutton soup is made. With a by chili oil, pepper, salt, monosodium glutamate and so on and so on and so on and so on and so on and so on and so on and so on and so on and so on and so on and so on and so on. Xiaoxian Mutton Soup: 500 grams of mutton, 50 grams of cooked mutton, pepper, chili pepper, chili oil, vinegar, monosodium glutamate (MSG), refined salt, coriander, each appropriate amount.
◆Cooked mutton, cut into thin slices. Cut cilantro into small pieces.
◆Slice lamb into a wok, cover tightly and allow to boil. Take a bowl, put in pepper, vinegar and monosodium glutamate. When the mutton soup is milky white, skim off the floating foam, put in refined salt, put the mutton in the bowl, pour in the mutton soup, pour on the chili oil, and sprinkle with cilantro.
The soup is mellow, fresh and not stinky, fat and not greasy, tender mutton, unique flavor. Mutton soup in western Henan Lingbao, almost everyone drinks mutton soup, everyone has a few stories about mutton soup. Mutton soup for Lingbao has not only a diet, but a culture, is a kind of Lingbao people and its inseparable sentiment.
The history of Lingbao mutton soup originated in what year and month can not be traced, but its long history is beyond doubt. China's old lamb soup, you can taste the provincial intangible cultural heritage, the national four-star tourist area - Taihangshan Grand Canyon of the historical product.
"Guo's goat soup" is a representative of the southeast region of the traditional famous food Hukuan goat soup, goat soup family - Guo's by several generations of each other, the research kitchen, has formed by a variety of valuable herbs as a condiment to the ancestral process. Soup fresh and not stinky, tender meat and not sheep, unique flavor, the materials used carefully, there is "a bowl of soup in the whole sheep" said. That is: a bowl of soup with three or five lamb meatballs, seven or eight lamb dumplings, stewed meat, blood strips, fat and oil with the head, hooves, mouth strips and stomach, intestines, heart, liver, lungs, waist and other viscera cut into strips, in addition to the sheep's skin and hair, everything, and even the sheep's bone marrow is boiled in the old broth, with the efficacy of the great tonic.
More than a thousand years of historical inheritance, in the local formation of a unique culture of sheep soup, the production process is concerned - meat fresh - material Qi - art fine.
Healthy and convenient convenient class of mutton, soup has been vacuum bagged, convenient bucket Guo's mutton soup, become Shangdang famous food in the characteristic brand, is
Shanxi traditional famous mutton soup one.
August 2010 by the Ministry of Commerce awarded the title of "Chinese old", and is listed as intangible cultural heritage of Shanxi Province. The city of Yuzhou, one of the birthplaces of the Chinese nation and known as the first capital of China, also has a flavorful lamb soup.
Next to the statue of King Dayu, the symbol of Yuzhou City, there are a few small, unassuming stores serving mutton soup, and whenever you go there, you can always smell the aroma of the meat in your nose. The fragrant broth churns in the cauldron, and the snow-white lamb bones quietly release their flavor at the bottom of the pot. A black shiny iron hook hangs above the pot, and a few beautiful pieces of meat are hanging on it.
Entering the store, you will see the owner skillfully waving the knife in his hand, slicing out a bowl of lamb. When you hold the green and white porcelain bowl in your hand, take a sip of the lamb soup, and the baklava as a companion, you will taste the most genuine and rich flavor of the lamb! The most authentic Yuzhou Mutton Soup is made without any mixed meat or medicinal ingredients, using only mutton bones and mutton! The most authentic Yuzhou mutton soup is made without any added meat or medicinal ingredients, using only mutton and lamb bones! It is made without any superficial gimmicks, just like the simple people of Yuzhou, who only pursue the most original, authentic and healthy flavor! Next to the statue of Yu Wang, several sheep soup stores are halal food stores, so the quality of food is even more worthy of rest assured.
Three to five people to drink a bowl of mutton soup, the table to talk and laugh, drink a mouthful of mutton soup, not only to warm the stomach, but also to warm the heart. Xuzhou city has a mutton soup hall, surrounded by the highway side of some mutton soup store, crooked wooden posts built shed, covered with linoleum, around the broomcorn millet clip up for the wall. Whether it is mutton soup hall or mutton soup store, without exception, there is a diameter of about one meter pot set up on the stove, the pot of water filled with mutton, mutton and sheep bones. Fire in the hearth, the pot of milky white soup in the "gulp gulp" rolling, with the heat, smoke rising, diffuse, the aroma of mutton wantonly wafted. Store the face of the door are routinely placed on a table, the most flavorful is the kind of willow panel table about two inches thick, four legs were crappy carpenter installed crooked. On the table there is a stack of black bowls, in the middle of a pile of lamb or mutton or haggis that has been cut into small pieces after being fished out of the pot. There were also two pots on the table, rough yellow ones about a centimeter thick. In one basin is chopped coriander, and in the other is chili oil. This chili oil can be delicate, you must cut off the mutton on the mutton oil, put in the pot refining, fish out the dregs of oil, and then put into the chopped red chili, deep-fried until the aroma overflowing can be, into the pot to be used.
When you ask the master for a bowl of mutton soup, then the master will take a black bowl, move neatly to put some mutton or haggis, and then put the right amount of parsley, which can be more or less according to taste. Then the master turned in the bowl full of creamy white lamb soup, and then back to dig half a spoonful of goat oil chili into the bowl, then served on the table. The chili oil floating on the soup gradually melts away, diffusing the aroma of mutton, coriander and chili oil. Xuzhou's mutton soup never has vermicelli or cabbage in it.
The table has vinegar. Vinegar in lamb soup hall called "taboo", drink lamb soup to greatly "taboo", a mouthful of down, sour, spicy, stink all Chen, overflowing mouth. Drinking lamb soup is the best staple food baklava. There are many kinds of baklava in Xuzhou. The best for lamb soup is the kind of baklava with slightly thicker edges and a thin, crispy center, like Xinjiang naan, but never with scallions or cumin, brushed with some sugar color and sprinkled with a few sesame seeds before baking.
Break the freshly baked pancakes into small pieces and soak them in the boiling lamb broth, then eat them in a few moments. The pieces of baklava are dipped in the flavor of lamb, coriander and chili, with a crunch that hasn't yet been soaked through by the broth, and it tastes great! Xiaosi is a relatively large town, the scenic area has Asia's first hole of the Benxi Water Cave; national AAAA level Guanmen Mountain Scenic Area, the mountains in the fall, the red maple leaves beautiful, better than the Beijing Fragrant Hills Maple Leaf; there is also a national scenic area of the Tieshashan is the birthplace of the Northeast Taoism. There are countless caves, and the Eight Treasures Cloudlight Cave is famous. The wind bead in the God of the Gods is at the top of Babao Yunguang Cave. The local forest coverage is 78%, and there are countless natural beauties. The small city of Benxi is known as the "backyard of urban leisure".
Benxi Xiaoshi "sheep soup" is famous in the northeast. I've heard that it would be a great pity to go to a small city and not drink goat soup. Speaking of goat soup is a good thing. To goat bones, meat, offal into the earthen pot stewed for several hours, to the soup was milky white, the pot of soup, meat and chopped offal sheng up, put salt, pepper, parsley, chili, MSG and other seasonings that is the goat soup, eaten while hot and delicious.
Weekdays at home, the summer sun is blazing, who do not want to go to drink any hot soup and so on. But sheep soup is different, in the ambrosia of the day to drink a storm of sheep soup, in order to heat to drive away heat, similar to the poison to fight the poison. Sheep soup is served in a soup pot and heated underneath. Inside the content of rich, all kinds of parts are finely chopped, and a little bit of miscellaneous muck is not fishy. And there's goat blood and tofu in the soup, which has a nice crunchy texture. It's cooked and simmered all the time, and the lamb blood and tofu doesn't get old at all, and even at the end of the meal, it's still tender. While you are eating, feel free to ask the shopkeeper to help you add more soup. The soup is guaranteed to be original, full of meat and thick, and can be refilled almost indefinitely, and it's never clear soup, not plain water with a bit of monosodium glutamate (MSG). Beijing's goat soup is filled with the flavor of marinade with the addition of leek flowers and soy sauce tofu, while Shaanxi's goat soup is heavier in flavor with the addition of goat's blood, greens, and vermicelli. There are many goat soup restaurants in Dandong, mainly located in Kuandian, Hekou and downtown Dandong. Most of the sheep soup restaurants slaughter their sheep first every morning, so the soup is especially fresh.
When you arrive at a sheep soup house, the boss will ask you whether you want lamb or mutton, and whether you want fat soup or clear soup. The so-called fat soup is more sheep oil, in fact, this kind of drink is the most fragrant. After a while, a big bowl of white soup with meat will be brought up, of course there is no salty or savory flavor, only with chopped green onions and chopped cilantro. On each table there is a bottle of white vinegar and a seasoning box with four seasonings: salt, monosodium glutamate (MSG), black pepper, and chili powder. You must add white vinegar, not rice vinegar, to the lamb soup. After adding white vinegar, the soup becomes whiter in color, and then add the right amount of salt, MSG, and black pepper, and it's ready to drink! And then with two rolls, a beautiful meal is only 40 dollars a bowl, and the soup can be free to add, affordable! Of course, you can ask for a cumin lamb, fried lamb blood, are very delicious. Sichuan Jianyang Mutton Soup is a famous traditional cuisine of mutton, a household name in Sichuan and Chongqing, with no industrialized products yet. The "Jianyang Mutton Instant Noodles" is also a very promising product for market development.
Hailar, Inner Mongolia
It's also nondank lamb. It is said that "Hailar" in Mongolian is "growing wild leek place" meaning, eat wild leeks of lamb flavor is extremely delicious, and no stink of gas, is the top of the lamb.
Henan Luoyang Tiexie Mutton Soup
The soup is white, fat and not greasy, no stink. Huangjia Mutton Soup wins in the soup white flavor fresh, the most critical mutton taste almost no, only a strong flavor.
Huangjia mutton soup and other places of mutton soup is very easy to distinguish, Huangjia mutton soup is made of pig bones, chicken bones and sheep bones and offal soup base, absolutely no other flavorings. Mutton soup can be made with just mutton or a mixture of mutton and mutton, and mutton blood is also a good choice.
Huangjia Mutton Soup is made with the unique local sheep and the ancient well water, every winter solstice diners flocked to all over the world, the major television stations have reported, especially the annual "Huangjia Mutton Festival" is to attract friends from all over the country.
Pingquan ancient name "eight ditch", Pingquan goat soup originally called "eight ditch goat soup". Pingquan mutton soup to mutton with a variety of spices made of fine selection of materials, cooking unique, taste fragrant and pure thick, soup fat and not greasy, nutritious, easy to digest and absorb, eat after a long memory. Pingquan baklava is known for its large sesame, soft and crispy flavor. Mutton soup with biscuits is indeed a delicious dish, people who have eaten it are full of praise. There are many legends about the origin of sheep soup in Pingquan, Hebei, and one of the most widely rumored is that Emperor Kangxi set up a hunting enclosure in the paddock gully (present-day Dangba, Pingquan, Hebei), and chased a sika deer all the way to the ground of the eight gullys (present-day Pingquan Town, Pingquan County). Deer into the willow forest did not chase, the emperor's hunger is up. At this time, not far away from a burst of aroma, very attractive, Xiaokang looking for incense to find, found a small store, store a Hui old man is busy in the iron pot cooking a bunch of looking at the oily things, the aroma is from the pot. Xiaokang also did not ask the price, straight call: "Quickly come to rice!" The old man who runs the store didn't dare to be slow, and hurriedly served out a bowl of chopped haggis soup, and took two burnt cakes in his hand. Xiaokang after eating a radiant, full of energy, only to remember that did not ask what to eat, the old man told: "This is called haggis soup, is made of sheep's mince." Xiaokang felt very flavorful, then blurted out a poem: "Xifengkou far away, the ancient road north of the Sebei long. Wild deer enter the willow forest, and haggis soup is made in the eight ditches."
Since then, eight ditch mutton soup fame, no one outside of Guanli Guanwai, foreign diners said: "No wonder Pingquan's mutton soup so good, the original also received the imperial seal of Kangxi!" According to legend, at the end of the Qianlong period of the Qing Dynasty, about 1876, Jin Maosheng, the founder of Jin's old store, was forced to make ends meet because of his poor family, and had the idea of doing sheep soup business to support his family. Although mutton is the finest meat, the stench often makes diners shy away from it, not daring to ask for it. In order to find a way to eliminate the fishy and stinky, Jin Maosheng old man painstakingly, from the spices on the test, in the production of efforts, selected hundreds of natural seasonings, countless times with the formula, countless times to screen and concentrate, and finally made not fishy and not stinky, soup fresh and tasty, suitable for both young and old, for all the people to love the mutton soup, and from this, the old man Jin Maosheng has become a legend inside and outside of the Old City, and passed down a A beautiful and memorable legend has been passed down. Jin Maosheng old man devoted to the study of mutton soup in addition to the dank and greasy formula, try for many years, it is difficult to get the right solution, so the whole day moping, one day, the old man went into the city to relieve boredom, do not feel that the path out of the west gate, arrived at the boundary of the west gate, look around, but see the sunrise under the Yalushan exceptionally beautiful, do not feel that the heart of the surprise, the heart, why not go to the mountain to see to solve the heart of the depression, step hurriedly to the mountains, pick up the stairs, but see the pine green cypresses, fresh air, more than ten miles of the mountains, and the mountains, and the mountains are very clear. The air is fresh, more than ten miles of mountain road to come, feel a little tired, see the roadside a slab of stubborn stone, will be half leaning half lying on it, a little leaning, into a dream world, "dreaming about eight treasures Phoenix City, God traveled to the top of the nine Yalu Mountain, dreaming of the old man, met with a white-haired Taoist said with a smile: "The essence of the water is jade, the essence of the earth is a goat, the goat is an auspicious thing, wool can weave clothes, leather can be Cold, meat taste delicious, today I think you are sincere, specially given to cook sheep Tianshu secret recipe, such as the recipe, the flavor is more fragrant, fishy and stinky are removed also ...... ". The old man woke up after the dream which dared to slow down, immediately home, according to the "book of heaven secret recipe" carefully ingredients, cooking goat soup, really soup clear, incense pouring four neighbors, refreshing the heart. Smell the mouth-watering, eaters are full of praise, guests said more and more, and thus, business is getting more and more prosperous.