Memories are containers
The taste buds are recorders
Record the taste of the bowl of soup
……
1 Guangdong old fire soup
Cantonese people often say: It is better to eat without vegetables than to eat without soup
Drinking old fire soup has become a symbol of Guangdong's food culture
The lingnan region is humid and hot
Long-term residence is easy to invade the body with heat poison and moisture
Cantonese people who love to eat are boiling Chinese medicine to remove dampness and poison
I realized the old hot soup that was slowly boiled and sweet in the mouth
The pots, materials, heat and time used to cook soup are very exquisite
The combination of soup ingredients is also exquisite
Once misplaced, the taste becomes messy
Common old fire soups include chicken feet in peanut pot and green carrot rib soup
Watercress pork bone broth, north and south apricot pig lung soup, etc
It is not difficult to see from the name of the soup which soup ingredients are included
Old fire soup pays the most attention to the original taste
A pot of soup is usually seasoned only with salt
However, it is this seemingly simple bowl of soup
However, it is associated with guangzhou people's love for home and gu family
Let those who are working outside know how to turn back no matter how far they go
2 Shandong Danxian mutton soup
Fat, lean, fat but not greasy lamb
Add the creamy white delicious soup
Especially suitable for cold winters
Shandong, Henan, Anhui and other places have excellent mutton soup
Among them, Shandong Danxian mutton soup has a history of more than 1,000 years
Shan County is located at the junction of eight counties in suzhou, Lu, Henan and Anhui provinces
In the south, there is the Yellow River Old Road, and in the north there is the Dasha River that runs through the whole territory
It has abundant vegetation, abundant sunshine and a humid climate
A natural, high-quality pasture
Known as the "Hometown of China's Green Goats"
When the shanxian mutton soup is cooked, the bottom of the pot should first be covered with sheep bones
Then add fresh lamb and peppercorns, fennel, white root, cinnamon,
Cinnamon, tangerine peel, sand kernels, green onions, ginger and other condiments
Simmer in water until the meat is cooked and the soup is milky white
When selling, add water every time
Add a certain amount of fresh lamb
This keeps the soup delicious
3 Guizhou Qiandongnan beef soup
It is called the beef soup of the dark dish in the soup
But not everyone is willing to try it
Take out the grass that is not fully digested from the four stomachs of the cow
Squeeze out the grass juice and cook it with beef intestines, tripe and beef
Generally speaking, I have seen these two steps,
Ask the person who smells of cows when boiling
I'm afraid it's hard to put beef soup in your mouth
Add a pot full of dark green broth
This visual effect is estimated to scare away a lot of people
In fact, the cooked beef soup is added to the beef bile
Mixed with the aromas of peppercorns and evodia
The soup is still very fragrant
4 Xinjiang jar meat
Jar meat, a specialty food in Xinjiang
It was born in the early 1960s
It has a history of more than half a century
The method of making vat meat is simple
Put the lamb with the bones into an enamel jar
Add a few more slices of yellow radish, beans and onions
Sprinkle some salt and simmer these teapots on the stove
Cook until the lamb is rotten enough to serve
Although the name is meat
In fact, it is a pocket-sized version of the large pot of stewed lamb
There's meat and soup in it
One bite of meat, one bite of bread
Take another sip of the hot soup
Definitely perfect for a cold winter day
5 Shanxi Xingxian mao soup
The main raw materials of Xingxian Mao soup are two things:
Vermicelli and dumplings
Cook the pre-prepared vermicelli and dumplings in boiling water
Sprinkle with shallots and chopped parsley
There are also egg skins dyed blue-red
Add a few more kelp silks
If you love chili, add another spoonful of chili oil
It's hot and spicy, and it's full of ironing
There are three theories about the name of Xingxian Maotang:
First, the noodles are covered with dumplings, which is like a person wearing a hat
The second is to take its harmonic sounds "Mao" and "Mao" homophonous
It means that the soup business is getting more and more prosperous
The third is the meaning of people who eat soup
Families thrive and make a lot of money
6 Anhui Qimen Zhonghe Soup
From the Southern Song Dynasty to the present, Zhonghe Soup has a history of more than 700 years
The Qimen people always hold banquets
All are indispensable to neutralize the soup
And it was the first course on the table
Zhonghe was originally "Zhonghe"
It is a river that originates in Qimen and flows into Poyang, Jiangxi
The river is rich in small shrimp
The main ingredients of the Zhonghe soup of that year were small shrimp and tofu
Nowadays, winter shoots, shiitake mushrooms, lean meats and so on are also added
Seasonings with lard, shallots, garlic, pepper, salt, monosodium glutamate, etc
The taste is particularly delicious and overwhelming
And the name also changed from "Zhonghe" to "Neutralization"
It has the meaning of neutralizing a variety of delicious tastes
7 Henan Zhoukou Peppery Soup
Peppery soup is a must for Henan snacks in Henan
Whether it is spring, summer, autumn or winter morning
The doors of major hotels are still closed when the doors are closed
The aroma of the peppery soup has spread out
Peppery soup is made with Chinese herbs plus paste pepper, pepper, peppercorns, etc
And of course fresh beef and lamb and gluten
Fungus, yellow cauliflower, green onions, etc. are also essential
It's spicy and sour to eat
On a cold winter morning, a bowl of hot peppery soup falls
You will be able to finish the day with full energy
8 Hubei Wuhan Chosin Pork Ribs Lotus Soup
It is different from the old fire soup of various materials boiled by Cantonese people
In the soup pot of Wuhan people, lotus root ribs are the eternal protagonists
And Wuhan people like to simmer soup with sand and choles
The shape of the chosin resembles a relatively tall pot
The mouth is large and covered, and there is a handle next to it
It is fired with clay
Lotus must use the Honghu Lotus Root, which is known as the "treasure in the water"
Plus fresh pork ribs
Season with salt and pepper only
It is served with a pulp-wrapped heirloom old chosnium
You can boil a rich, sweet and delicious pork rib root soup
There is meat in this soup
The soul is a lotus root
In winter, the lotus root is most fat and powdery
You can also pull out the silk after one bite
Guaranteed to be unforgettable as soon as you eat
9 Anhui Mengcheng sā soup
I'm really sorry, I really can't type this word
I can only tell you with pictures
Old hens, pork bones and secret sauces are simmered for 10 hours
Remove the old hen and shred the meat before boiling it in the soup
During this period, add an appropriate amount of glutinous rice to the soup
Before the meal, add a special method of washing water to the table
At this time, the soup is not sā soup
Beat the eggs in a bowl and whisk quickly
Pour the soup over the eggs at this time
Drizzle with sesame oil and sprinkle with pepper noodles
A bowl of authentic Mengcheng sā soup is made
Due to the complexity of the production process
Therefore, not all the morning stalls in Mengcheng can drink authentic sā soup
So to enjoy this bowl of soup you must get up early in the morning
10 Fujian Putian red mushroom soup
At the southern foot of The Wuyi Mountains in Fujian Province at the turn of summer and autumn
Continuous heavy rains give the mountains nutrients
The rare red mushroom broke through at this time
Don't underestimate this brightly colored red mushroom
Because the hyphae cannot be separated
Therefore, artificial cultivation has not been possible so far
Prices naturally rise again and again
The main ingredient of red mushroom soup is it
Red mushroom soup, should not be too long
For a long time, it destroys its nutritional value
The color of the soup can also become cloudy
The taste of pure freshness will also be greatly reduced
11 Luoyang, Henan Province, does not turn soup
Not turning the cake is the protagonist of the soup
It is also the source of the soup name
Soak the mung beans and peel them and boil them into soy milk
Add egg mixture, salt and a small amount of starch or flour
Mix into mung bean paste
Scoop a spoonful onto a tweezer or saucepan
Without having to turn over, it becomes a mung bean cake in a moment
The soup is made from pork, beef, and chicken
Add tofu skin, vermicelli, kelp and other side dishes
Then cover the soup with the cake
It's an authentic bowl of unturned soup
The bean aroma of the unpanned cake blends with the rich aroma of the broth
It's oily but not greasy, it's delicious
12 Hunan Sanhe Soup
In many restaurants and supper stalls in Hunan
You can eat authentic sanhe soup
The main ingredients of the soup are beef blood, beef and tripe
Beef and tripe are stir-fried in hot oil
After adding rice wine, ginger and red pepper
Place in a pan with slightly stir-fried beef blood
Add boiling water and cook to make a soup
Serve with mountain pepper and soy sauce
A bowl of delicious triad soup comes out
After eating ensure that you:
The stomach is full under the appetizer
Sweaty blood vessels on the top of the head
Cold winter moons are not cool
13 Jiangxi crock pot soup
This is the traditional simmering method of soup in Jiangxi folk
Use crock pots as a device
The refined food is supplemented with natural mineral water as raw material
Placed in a huge vat with a 1 meter radius
The traditional six-sided heating is heated on the traditional six sides with a hard charcoal fire
Simmer the soup for more than seven hours
Crock pot soup is simmered over a slow heat
The lid should never be opened in the middle
Add water once the lid is opened
The umami taste of the soup will be greatly reduced
It is said that there are many kinds of crock pot soup in Jiangxi
There are five big series:
Meatloaf soup series, health soup series, rib soup series
Tonic soup series, chicken soup series
Although the ingredients in the soup vary
But the taste is just as mellow and intense
14 Fujian Quanzhou pig blood soup
Where there are Quanzhou people, there is noodle paste
Where there is noodle paste, there is pig's blood soup
Quanzhou people love noodle paste
That's how much you like pig blood soup
How to cook pig blood is very particular:
The first is the control of fire
A little improper pig's blood will make it old
The second is the delivery of Chinese medicine packets
Putting more and less will affect the taste of the soup
The third is the addition of lard residue
Without it, it would not be Quanzhou's pig's blood soup
15 Guizhou copper kernel planing soup
The "planing" of "planing soup" comes from the carpenter's tools
Cut off the pig's hair like pushing wood
This soup dish got its name
Stir-fry fresh pork and pork offal
Then use the pig's intestines to make a pot of soup
Add home-brewed sweet wine to remove fishy freshness
And of course, spices like chili peppers
Wait until the meat is cooked and the soup is boiling, sprinkle with a handful of garlic sprouts
The shaved soup is ready to serve
While eating, add side dishes such as blood, vegetables, and crispy meat
Large bowls of wine, large pieces of meat
The food is a bit of boldness and jianghu
16 Jiangsu Nanjing duck blood vermicelli soup
Nanjing people love to eat duck
Since ancient times, it has the reputation of "Jinling Duck Cuisine World"
The people of Nanjing are not only good at cooking duck meat
Even duck blood, which looks like chicken ribs, is made into a delicious soup
Duck blood vermicelli soup is definitely a representative of Nanjing snacks
It consists of duck blood, duck intestines, duck liver, etc
Add duck soup and vermicelli to make
The exquisite restaurant uses duck meat and large bones to make soup base
Duck blood, duck intestines, etc. are cooked by making Jinling brine duck
Even if you don't put MSG
It also ensures that the soup is delicious and delicious
17 Henan Shangqiu Ningling whistle soup
Whistle soup was created in the early years of the Republic of China
After grinding the millet into a pulp
Serve with fresh chicken broth, mutton fat and vermicelli
Add fennel, ginger, peppercorns, etc. and simmer
Serve in a bowl with a special beef whistle and chili oil
Because when drinking, put it to the mouth and blow it
So it's called whistle soup
In recent years, the fame of Ningling whistle soup has become increasingly large
It not only attracts diners from all over the world
At the same time, it attracts many savvy businessmen
They came up with recipes for buying whistle soup at a high price
However, they were all politely rejected by the operator of whistle soup
Today, whistle soup has been included in the list of traditional snacks in Shangqiu
18 Sichuan Sanba Soup
Sanba soup is a soup dish from Yankou Ancient Town in Wusheng County, Sichuan
The "Ba" in the name of the soup contains the ancient "Baguo"
The meaning of "Ba", "Badong", and "Banan" three counties
The main endemic area of Samba Soup is also here
Sanba soup originated from the Qing Dynasty imperial cuisine "Three Treasure Soup"
The main ingredients of the soup are beef lips, ox tail and ox whip
Pair with an appropriate amount of angelica, sand ginseng, jujube and so on
Simmer in a clay pot for more than six hours before serving
This soup is very nourishing
Therefore, although it tastes delicious, do not drink too much
19 Tibetan Lulang stone pot chicken
This soup dish was formed in the 1990s
A lot of people who travel on National Highway 318
Would all be recommended to eat this dish
However, most of the checkouts will have the question of "why is it so expensive"
First of all, The Lulang Stone Pot Chicken uses Tibetan fragrant chicken
And it is free ranged by local farmers
The meat is tight and cooked in a pot for a long time
Secondly, the raw material used in the stone pot is soapstone produced in motuo
Metuo didn't open the road until 2013
The stones were carried out by the workers
It is then polished by hand
It became the stone pot that made this soup dish
20 Lettuce soup in Hangzhou, Zhejiang
Hangzhou's West Lake has a long history of growing lettuce
It is recorded in the Qing Dynasty's "West Lake Tour"
Lettuce is the ancient name of lettuce
Rich in protein and vitamins
It is a precious aquatic vegetable
It grows in shallow waters
Its young shoots, unexplored curls and young shoots are edible
This soup dish is made from West Lake lettuce
Because of the fragrant taste and rich nutrition
It is well known for its rich gummy secret vitamins
One side of the water and soil
One side taste
That bowl of soup from home
It was really yummy
I really want to
topic
Talk about the bowl of soup that made you most memorable in your hometown
- END -
Picture from: Visual China, One Map, Network
Edited / Jackie