Huainan beef soup, one of the representatives of Anhui cuisine along the Huaihe River, is a well-known snack in Jiangsu, Henan, Shandong, Anhui and Shanghai.
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. It is not black soup, does not cause internal heat after drinking too much, and does not dry out the throat, and is served with vermicelli and dried shreds; sweet beef soup refers to beef soup without salt, or beef soup with a small amount of salt, which has a refreshing taste and a mellow taste.
In June 2011, Huainan's first collective trademark "Huainan Beef Soup" was successfully registered with the approval of the Trademark Office of the State Administration for Industry and Commerce of China.
Basic information
Chinese name
Huainan beef soup
Foreign name
Beef soup of Huainan
p>Taste
The soup is mellow, fresh and spicy
Main ingredients
Yellow beef, vermicelli, bean cake, qianzhang, beef offal
p>Classification
Anhui Cuisine, Huainan Cuisine
Dish History
Huainan Beef Soup
The origin of Huainan Beef Soup is There are two versions of Zhao Kuangyin in the Song Dynasty and Liu An, King of Huainan.
In the Western Han Dynasty, "Huainanzi Qi Su Xun" records: "Today, when cattle are slaughtered and their meat is cooked, it may be considered sour or sweet. It is boiled and roasted to produce a variety of flavors. Its origin is just that of a cow. "[1]
During the Qianlong period of the Qing Dynasty (1736-1796), Zhang Zheng, a Hanlin scholar and a native of Huainan, studied herbs deeply and was good at gourmet food. He once served as a senior official in the palace. After retiring from old age and returning to his hometown, he passed down the secret recipe of the Qing Palace to future generations. [2]