The origin of Huainan beef soup has many versions in Huainan. Some think it was introduced by nomadic people in Song and Yuan Dynasties, some say it originated from Zhao Kuangyin in Song Dynasty, and some say it was invented by Liu An, king of Huainan.
According to folklore experts, the origin of beef soup will not be later than the Spring and Autumn Period and the Warring States Period.
There is a saying in "Huainan Ziqi Su Xun": "Today, killing an ox and cooking its meat, or thinking it is sour, or thinking it is sweet and bitter, and it tastes like a million square meters, which is also the body of an ox." Nowadays, all cows are slaughtered to make beef, some are sour, some are sweet, and they are roasted to make all kinds of mellow flavors, but they are all the same cow. Among them, "boil" is to boil beef into soup. Therefore, Huai Nan Zi Qi Su Xun became the earliest document to study the practice of beef soup.
During the reign of Emperor Qianlong in Qing Dynasty, Zhang, a bachelor of Hanlin and a native of Huainan, studied herbs and was good at diet. He used to be a senior official in the imperial court. After returning to China, the secret recipe of the Qing palace was handed down to later generations. Therefore, Huainan beef soup is famous for its unique flavor on both sides of the Huaihe River and spread all over the country.
Huainan beef soup (English name: Beef soup of Huainan) is a famous local snacks in Huainan, Anhui Province.
It is made of raw materials such as beef along the Huaihe River, thousands of pieces, bean cakes, sweet potato vermicelli, etc., with spices, broth, Chili oil, onions, garlic, parsley and other accessories.
The finished soup is mellow, spicy, nutritious and delicious, and has the dietotherapy effect of nourishing and strengthening the body.
Why do you know what is "amazing" only after drinking a bowl of authentic Huainan beef soup
Because it is delicious, soup is the soul of Huainan. It's hard not to be surprised to see the soup pot for the first time. The diameter of the pot is 1 m, and it is covered with wooden boards of various materials. The bottom of the soup is made of beef bones, butter and yellow meat, spices and an attractive layer of red oil on the surface. When the soup is boiling, you can stand aside and smell the faint fragrance. Huainan soup is mostly made of yellow cattle in Jianghuai area. First, cook the soup with meat and bones until it thickens. Then, smear the meat with tap water and put the cow's internal organs into the soup.
In addition to establishing a flavor base, the soup base will also mix the sliced beef on the fence with thousands of pieces, bean cakes and sweet potato powder and boil them in a pot for a short time. In just a few seconds, the dry ingredients will be removed. Reshape the shape. The soup pot in the bouillon shop is very big. The diameter of the pot is 1 m. It is covered with wooden boards, and there are all kinds of spices in it. Standing by the pot, you can smell the fragrance.
Cultural propaganda of Huainan beef soup
20 13 From April 20th to 23rd, CCTV's daily agricultural economics column went to Huainan to report "Huainan Beef Soup", to deeply explore the historical background and evolution of "Huainan Beef Soup" and promote the development of local cattle raising, bean products processing and other industries.
April 20 15, the film series Huainan Beef Soup started shooting. This is an original comedy series, with 5 episodes, each of which lasts 8 to 10 minutes. It tells the story that happened around Huainan people. It will be written by Huainan people and performed by * * * to show local cultural characteristics.
20 15 In September, Zhang Xu, a young singer from Huainan, Anhui Province, released the single Huainan Beef Soup, which is another Huainan element song after Zhang Xu's Colorful Huainan.
Composition: Huainan beef soup
Beef soup is a famous snack in Huainan.
The soup of beef soup is to put beef bones in a pot and cook them slowly. It is said that it will last from 1 1 in the evening to 6: 00 in the morning! Even if you sit at the table and haven't seen the soup, you can smell the fragrance floating from the kitchen, which makes people want to suck all the fragrance floating into their noses at once. Glittering and translucent sweet potato vermicelli is soaked in pale yellow soup, and there is a faint white heat in the soup. The surface of the soup is covered with oil flowers. Pieces of beef are served with rich soup, shallots and coriander, and 1000 golden bean cakes are sprinkled inside to form a bowl of beef soup with good color and fragrance.
The practice of Huainan beef soup is very simple: guests come to the store, put sweet potato vermicelli in a bowl, scoop one or two spoonfuls of cooked beef bone soup into the bowl, scald it, then squeeze out the soup and repeat it twice. After the delicious beef soup is cooked, put the cooked bean cake, beef and thousands of shredded noodles into a bowl, add the soup, sprinkle with chopped green onion and coriander, and stir fry. Guests who love spicy food can scoop a spoonful of secret beef spicy oil in a small pot at each table, serve soup and have a drink. The spicy and mellow taste has been echoing in their mouths, making people reluctant to open their mouths, for fear that the fragrance will "escape" as soon as they open their mouths. The soup is rich, mellow and delicious, which is memorable. If you eat another bite of Huai taro vermicelli and another piece of beef, the taste can hardly be described by a word "fresh". If you eat and drink a bowl of beef soup in the local area, you will feel very energetic that day.
While drinking beef soup, I sat at the table and watched the waiter just bring a bowl of steaming beef soup. My saliva is secreted from my taste buds, and I can't wait to pick a few with chopsticks.
Fans, I hissed the fans into my mouth. Then, I always like to eat a bite of bean cake, a bite of vermicelli, a thousand pieces, some coriander, a piece of beef, and finally a bite of soup, which is the unique mung bean flavor of bean cake; The smoothness of Huai taro vermicelli; Inextricably linked with the fragrance of soybeans; The refreshing taste of coriander; The meaty taste of beef; The mellow flavor of the soup is fully displayed, and several flavors are superimposed together, which is the famous Huainan beef soup.
After listening to my introduction, are you greedy? Come to Huainan and try beef soup!
A brief introduction of Huainan beef soup in Anhui Province is a series of the one where Zhang Hanlin was a college student.
When you mention a place in Anhui, you will think of a representative food. When it comes to Huainan, it is beef soup. In Anhui, the reputation of Huainan beef soup is well known, and everyone who goes to Huainan will eat it once. If you want to count what's special about this beef soup, then listen to me!
Huainan belongs to the south bank of Huaihe River, so the four seasons are distinct and there are many cattle and sheep. Because there are many local Muslims who prefer to eat beef, the method of making beef also has its own uniqueness. The main ingredient of Huainan beef soup is a two-year-old bull, weighing only about 400-500 kg. Beef bones are used to make soup, and beef is also cooked in a pot. Finally, add homemade butter and Chili oil made of Huai pepper to taste, which is delicious.
Huainan beef soup is of course soup-based, and beef is cut into small pieces and mixed in the soup. Generally, there will be a big pot at the door of a small shop opened by Huainan people, with big bones on it and beef soup rolling in the pot. Ask for a bowl of beef soup, and you will find that the fabric inside is extremely rich. There will be shredded tofu, coriander, mung bean cake and mung bean jiaozi in the soup. Finally, add a few slices of beef and pour hot soup on the table. A pancake will be served to you at dinner. Most diners like to dip pancakes in the soup before sending them to their mouths. It's a bit like eating mutton buns, but the cakes here are much thinner and crisper than buns.
Huainan beef soup is delicious, rich in soup, fragrant and spicy, and it is definitely the best in beef soup. No wonder when it comes to Huainan, besides coal mines, it is beef soup. I will follow my friends when they come home in a couple of days, just to eat authentic local beef soup again!
Huainan beef soup has so little beef, why can it go to the whole country?
As Chen Xiaoqing, director of China on the Tip of the Tongue, said, "Food is a symbol of the city! She represents the character, temperament and humanistic spirit of a city. It reflects people's attitude towards life, emotional memory and family traditions, and has been given more meaningful time stamps and cultural feelings. " The food is silent, and the unique flavor of Huainan beef soup spreads all over the country. It has experienced many times of peace, prosperity or war, and it has met many kings and grandchildren, nobles or ordinary people. It witnessed many times of ethnic integration or nostalgic memories, as if the "playback button" was pressed and quietly flowed out. These are your "historical genes".
There is also a legend that due to the prosperity of shipping, local ancestors used to cook soup with beef bones and beef offal near Huaihe Wharf in Tianjiaan District. There are many different views on the origin of Huainan beef soup, both in local and academic circles. But no matter how many versions there are, it proves that Huainan beef soup was created by Huainan people. Huainan beef soup is like a historical picture. Through the thick Huainan beef soup, it reflects the Millennium legend along the Huaihe River. Thick soup is mellow and carrion is fragrant. Delicious beef and smooth vermicelli with rich and cool oil pepper impact the taste buds together. In the lively soup restaurant, a personal voice, shouts and dishes are intertwined, exuding the unique enthusiasm and generosity of Huainan people. Imagine the dusty history, taste the traces of melting in the soup, pick up a bowl of beef soup and feel the love of Huainan for thousands of years.
Which episode is China Huainan Beef Soup on the Tip of the Tongue?
Chen Xiaoqing, director of "China on the Tip of the Tongue", wrote a blog about Huainan beef soup.
Middle-aged fat, weight like "our here" oil price, only bullish and not bearish. So I began to be conscious. no
Have dinner, especially midnight snack. However, because I often work overtime, my stomach and intestines wriggled violently on the way home, just like an alarm clock. one
Lu hesitated until he saw the light of Huainan beef soup in Songyu Xili.
This beef soup is from local snacks, Anhui. Beef bones and beef are cooked slowly with spices, and the beef is tender and rotten. Take it out.
Hang it. When eating, cut the beef into paper-like slices and put them in the hedge with vermicelli, thousand pieces and mung bean cake. Capped
The temperature of the thick butter soup pot is extremely high, and it will be cooked when you put the filter into the pot. Beef soup has a strong regional flavor and is eaten in Beijing.
After several visits, either the spices and herbs were put too much and lost their flavor, or the beef was cooked for too long. This family is in Songyu, and the owner's surname is Hao, boss.
Once I ate his beef soup, and I was appraised as "infinitely close to Huainan" in Weibo, and I soon became him.
A frequent visitor to the house.
Like mobile phone numbers, many foods have their own places. If you leave there often, the taste will change from orange to orange. therefore
According to my personal experience, I choose local specialty snacks in Beijing, and I will try my best to find the place names reflected on the signboard in detail. take for example
Baiziwan Sichuan Jianyang mutton soup, Muxidi rosin garden Lingbao sesame seed cake ... Sometimes, the names of counties and cities are not enough, but the most.
Well, it's more specific to the town or village, like the fish head facing outwards in Ma Village of Leshan, and the Gaoyang sheep rice noodle in Mianyang Baizhifang ... of course not.
These shops are not necessarily reliable, but closing your eyes will be better than "famous snacks" opened in a room all over the world.
Party. "Moreover, every time I see such a sign, I can immediately think of people with southern accents and full of their own skills.
A person who works hard with hope.
However, Lao Hao is not the kind of person who struggles for a living. In his hometown of Anhui, he is also a grassroots cadre.
Originally retired, I can stay at home and live my own life. But Lao Hao's son came to Beijing more than ten years ago, became a singer in a bar and got married.
Celebrating the company's master of ceremonies has now taken root. The old couple are worried about thousands of miles away. After coming, their son was very busy.
Lao Hao and his wife were somewhat lonely, so they picked up the beef soup craft handed down from home.
At first, all the materials were shipped from Huainan. After a long time, the logistics cost is too expensive, so we can only choose local ingredients.
The mung bean cake was made by Lao Hao, and thousands of pieces were replaced by local bean curd silk, especially the soft noodles in Huainan.
Tough, but now I use Tangshan fans, which is soft and greasy. Fortunately, Lao Hao is original, and the soup tastes particularly positive.
. After the kitchen took a big pot, it began to make soup in the middle of the night, and the wok burned the small shop to the brim.
Lao Hao didn't do it entirely for making money. Beef has already risen to 18 yuan a catty, and there is still a bowl of beef soup.
10 RMB, so the store is always full, and the store is still brightly lit after 10 at night.
. In addition to foreigners around Anhui, there are also many local customers. Northerners are not so picky and often have local dialects.
The next table is drinking a bowl of 10 yuan's soup, drinking 6 yuan's Erguotou and talking about billions of businesses, which sounds super.
Level is enjoyable. People like me who often work overtime have to struggle with their thoughts every time they pass by, and sometimes they can't care about themselves.
Weight, ashamed to pass quickly. But delicious soup full of animal fat, just think about it.
Makes my mouth water.
The creator of Huainan beef soup
During the reign of Emperor Qianlong in Qing Dynasty, Zhang Zheng, a scholar of Huainan Hanlin University, studied herbs and was good at diet. He used to be a senior official in the palace and was deeply loved by the emperor. After retirement, he returned to the beautiful bank of Huaihe River and handed down the secret recipe of Qing Palace to future generations. Therefore, Huainan beef soup is famous for its unique flavor on both sides of the Huaihe River, all over the country, and you can never get tired of eating it.
Huainan beef soup pays attention to the selection of ingredients. Cows in Huaihe River valley were used as raw materials, and beef bones were used to make soup. When cooking beef, you must soak it in blood and clean the internal organs before cooking. Then use homemade butter to make fried Huai pepper (red dried pepper) into red oil. Beef soup is mainly soup. If it is not pure, it will be tasteless. However, there are many ways to make beef soup, all of which use local specialties, such as taro powder, mung bean cake, bean curd skin (thousands of chapters and hundreds of pages) and bean dumplings as accessories. Huainan beef soup gives people the impression that it is rich in raw materials, rich and delicious, spicy and delicious, with endless aftertaste, suitable for all seasons.
Huainan beef soup allusions
In the 16th year of Emperor Wendi (164), Liu An was made King of Huainan. According to legend, Liu Dao, the chef, is a superb chef and is called "Old Liu Tou" from top to bottom. King Huainan was refining elixir on Bagong Mountain, but the delicacies were cold and tasteless when they were sent to the mountain.
When Liu Tou saw Huainan Wang eating cold food to satisfy his hunger, he became thinner and thinner. He couldn't help thinking hard and finally came up with a plan. Old Liu Tou led many people to kill cattle and take bones, selected medicinal materials and marinade to make soup, and prepared side dishes such as beef and vermicelli to go up the mountain with the soup. Because the soup is full of oil, it won't go away after heating for a long time. Huainan Wang was full of praise after tasting it. Beef soup became the secret meal of the Liu family, and later it flowed into the people and was passed down from generation to generation.
(9) Further reading the story of Huainan beef soup:
Cuisine characteristics
Huainan beef soup is one of the representatives of Anhui cuisine (along the Huaihe River), which has the characteristics of fresh alcohol, fresh fragrance and rich flavor. Huainan beef soup is exquisite in material selection, with yellow cattle produced in Jianghuai area as raw materials, and beef bones are used to boil soup.
When cooking beef, be sure to soak it in blood, clean the internal organs, and then cook it in the same pot. You also use homemade butter to make fried Huai pepper into red oil. In addition, dozens of nourishing medicinal materials and marinade are selected and processed by traditional techniques according to a certain proportion.
Huainan beef soup is divided into salty soup and sweet soup. Salted beef soup is delicious, especially after adding onion segments, it tastes fresher. Don't drink black soup, don't get angry if you drink too much, don't do it, and eat it with dried vermicelli; Sweet beef soup refers to beef soup without salt, or beef soup with a little salt, which is refreshing and mellow.
nutritive value
Huainan beef soup has high nutrition, high energy, low sugar and low fat. You can keep out the cold in winter and sweat in summer. Serine and vitamin B6 in beef can enhance immunity and promote metabolism and synthesis of protein.
Carnitine is used to support fat metabolism and produce branched amino acids; Potassium, zinc and protein promote muscle growth; Linoleic acid can be used as an antioxidant; Alanine produces sugar from protein in the diet; Vitamin B 12 is very important for cell production and can promote the metabolism of branched-chain amino acids.