Joke Collection Website - Mood Talk - The 20 bowls of soup from my hometown are really delicious, I really want them
The 20 bowls of soup from my hometown are really delicious, I really want them
Memory is a container
Taste buds are recorders
Recording the taste of bowls of soup
…
1 Guangdong Laohuo Soup
Cantonese people often say: It is better to eat without vegetables than without soup
Drinking Laohuo Soup has become a symbol of Guangdong food culture
The earth's atmosphere in Lingnan is hot and humid
Living for a long time is prone to heat poisoning and moisture invading the body
Cantonese people who love to eat are cooking traditional Chinese medicine to remove dampness poison
Discover the slow-fire Laohuo soup that is sweet and moist
The pot, materials, heat and time used to make the soup are all very particular
The combination of soup ingredients It’s also very particular
Once you put the wrong flavors, it will become messy
Common Laohuo soups include peanut braised chicken feet and green and carrot pork ribs soup
Watercress and Pork Bone Soup, North and South Apricot Pork Lung Soup, etc.
It is not difficult to tell from the names of the soups which ingredients are included
Laohuo Soup pays great attention to its original flavor
A pot of soup is usually seasoned with only salt
However, this seemingly simple bowl of soup
is associated with Guangzhou people’s love and care for their families
p>Let those who work hard outside know how to look back no matter how far they go
2 Shandong Shanxian Mutton Soup
Fatty and lean mutton, fat but not greasy
Plus milky white and delicious soup
Especially suitable for cold winter
Shandong, Henan, Anhui and other places have special mutton soup
Among them Mutton soup in Shanxian County, Shandong Province has a history of more than a thousand years
Shanxian County is located at the junction of eight counties in the four provinces of Jiangsu, Shandong, Henan and Anhui
There is the old course of the Yellow River in the south and the Yellow River in the north. The Dasha River runs through the entire territory
It is a natural high-quality pasture with abundant water and grass, abundant sunshine and humid climate
It is known as the "Hometown of Green Goats in China" ”
When cooking Shanxian mutton soup, you should first use large mutton bones to pad the bottom of the pot
Then add fresh mutton, pepper, anise, angelica, cinnamon,
Cinnamon, tangerine peel, amomum villosum, green onion, ginger and other condiments
Add water and simmer until the meat is cooked and the soup is milky white
When selling, add water once every time
A certain amount of fresh mutton must be added
to keep the soup delicious
3 Guizhou Qiandongnan Beef Soup
It is called soup Nakagami Cuisine's beef soup
Not everyone is willing to try it
Take out the undigested grass from the four stomachs of the cow
Squeeze Make the grass juice and mix the beef intestines, tripe, and beef together to cook
Generally speaking, people who have seen these two steps,
People who asked about the smell of shriveled beef during cooking
I’m afraid it will be difficult to put the beef soup into your mouth
Plus a pot full of dark green soup
This visual effect will probably scare you away Many people
In fact, the cooked beef soup is mixed with ox bile
and mixed with the aroma of pepper and Evodia
The soup prepared in this way is still Very fragrant
4 Xinjiang Pot Pork
Pot Pork, a special delicacy in Xinjiang
It was born in the early 1960s
It has a history of more than half a century
The method of making pot meat is very simple
Put the meat with bones
Put the mutton into the enamel pot
Add a few slices of yellow radish, beans and onions
Sprinkle some salt and put the tea pots on the stove to stew
Cook until the mutton is rotten enough and serve it
Although the name is meat
In fact, it is a mini version of the large pot of stewed mutton
There is meat in it There is soup
A mouthful of meat and a mouthful of naan
Then a mouthful of hot soup
Definitely suitable for cold winter days
5 Shanxi Xingxian Maotang
There are two main raw materials for Xingxian Maotang:
Vermicelli and dumplings
Put the prepared vermicelli and dumplings into boiling water Cook
After serving, sprinkle with green onion and chopped coriander
And egg skin dyed green and red
Add a few kelp threads
If you like chili, add a spoonful of chili oil
It tastes hot and spicy, and you will feel like you are covered in iron.
There are three opinions on the name of Xingxian Maotang:
p>First, the vermicelli is covered with dumplings, which is like a person wearing a hat
Second, the homophonic pronunciation of "Mao" and "Mao" is the same as that of Mao Tang.
It means the business of Mao Tang More and more prosperous
The third meaning is that those who eat hot soup
The family will prosper and the wealth will increase
6 Anhui Qimen Zhonghe Soup
From the Southern Song Dynasty to the present, Zhonghe Soup has a history of more than 700 years
Whenever Qimen people have a banquet
Zhonghe Soup is indispensable
And It is the first dish on the table
Zhonghe was originally called "Zhonghe"
It is a river originating from Qimen and flowing into Poyang, Jiangxi Province
The river is rich in Shrimp
The main raw materials of Zhonghe soup back then were shrimp and tofu
Nowadays, winter bamboo shoots, mushrooms, lean meat, etc. are also added
It is made with lard, Onions, garlic, pepper, salt, MSG, etc. are used as condiments
The taste is particularly delicious and you will never get tired of eating it
And the name has also changed from "Zhonghe" to "Zhonghe"
It means to neutralize various delicacies
7 Hu spicy soup in Zhoukou, Henan Province
Hu spicy soup is a unique snack in Henan Province
No matter it is early morning in spring, summer, autumn or winter
When the doors of major hotels are still closed
The fragrance of spicy soup is already spreading
p>Spicy spicy soup is made with Chinese herbal medicine plus chili pepper, chili pepper, Sichuan peppercorns, etc.
Of course, there is also fresh beef, mutton and gluten
Fungus, day lily, chopped green onion It is essential to wait
It tastes sour and spicy
On a cold winter morning, a bowl of hot spicy soup will make you full of energy. Complete the day's work
8 Hubei Wuhan Chozi Pork Ribs and Lotus Root Soup
It is different from the Laohuo Soup with various ingredients cooked by Cantonese people
In Wuhan people's soup pots, lotus root ribs are the eternal protagonist
And Wuhan people like to use sand pots to simmer soup
The shape of the pots is like a relatively tall pot
It has a large mouth with a lid and a handle on the side
It is made of clay
The lotus root must be Honghu lotus root, which is known as the "treasure in the water"
Add fresh pork ribs
Just season with salt and pepper
Pair it with the heirloom old Chozi wrapped in paste
You can cook it Rich, sweet and delicious pork ribs and lotus root soup <
/p>
Although there is meat in this soup
the soul is lotus root
The lotus root in winter is the most plump and glutinous
You can still eat it after one bite Pull out the silk
Guaranteed you will never forget it
9 Anhui Mengcheng sā soup
I’m really sorry, I really can’t type this word
I can only tell you with pictures
The old hen, pork bones and secret seasoning are stewed for more than 10 hours
Take out the old hen and tear the meat into pieces. Put it into the soup and simmer
During this period, put an appropriate amount of glutinous rice in the soup
Before eating, add facial cleansing water made with a special method to thicken it
At this time The soup is not sā soup
Crack the eggs into the bowl and stir quickly
At this time, pour the soup on the eggs
Then pour in the sesame oil, Sprinkle with pepper noodles
A bowl of authentic Mengcheng sā soup is finished
Due to the complicated production process
not all Mengcheng breakfast stalls are You can have authentic sā soup
So you have to get up early to enjoy this bowl of soup
10 Fujian Putian Russula Soup
South of Wuyishan, Fujian Province at the turn of summer and autumn Lu
The continuous heavy rain gave the mountains nutrients
The rare red mushrooms emerged from the ground at this time
Don’t underestimate these brightly colored red mushrooms
p>Because the mycelium cannot be separated
Artificial cultivation has not been possible so far
The price has naturally risen again and again
The main raw material of red mushroom soup is It
Do not cook red mushroom soup for too long
Otherwise, its nutritional value will be destroyed
The color of the soup will also become turbid
The pure and fresh taste will also be greatly reduced
11 Bufan Soup in Luoyang, Henan
Bufan Pancake is the protagonist of Bufan Soup
It is also the source of the name of the soup
Soak mung beans, peel them and boil them into soy milk
Add egg liquid, salt and a small amount of starch or flour
Mix into mung bean paste
Scoop a spoonful and put it on a ladle or pan
No need to turn it over, it will become a mung bean cake in a while
The soup is made from pig, beef, and chicken bones. The prepared soup stock
Add tofu skin, vermicelli, kelp and other side dishes when eating
Then cover the soup with pancake
It is an authentic bowl The non-turning soup
The bean flavor of the non-turning cake blends with the strong aroma of the broth
Oily but not greasy, really delicious
12 Hunan San Sanhe Soup
You can eat authentic Sanhe Soup in many restaurants and late-night snack stalls in Hunan
The main ingredients of the soup are ox blood and beef. , tripe
Stir-fry beef and tripe in hot oil
Add rice wine, ginger, and red pepper powder
and stir-fry beef slightly Put the blood into the pot together
Add boiling water and cook into soup
Serve with mountain pepper and soy sauce
A bowl of delicious Sanhe soup is enough It’s out of the oven
After eating it, I guarantee you:
An appetizer and a full belly
Sweating on the top of your head and blood vessels dilated
You won’t catch a cold in the cold winter
13 Jiangxi Crock Pot Soup
This is a traditional Jiangxi folk method of simmering soup
Using a crock pot as a container
Preparing food to add Natural mineral water as raw material
p>
Placed in a giant 1-meter large vat
Traditionally heated on six sides using a hard charcoal fire at a constant temperature
Simmering the soup for more than seven hours
Crock pot soup should be simmered over slow fire
Never open the lid in the middle
Once the lid is opened and water is added
the umami flavor of the soup will be Big discount
It is said that Jiangxi crock pot soup has many types
There are five major series:
Meat cake soup series, health soup series, and pork ribs soup Series
Nourishing soup series, chicken soup series
Although the ingredients in the soup are different
the taste is the same mellow and rich
14 Pig blood soup in Quanzhou, Fujian
Wherever there are Quanzhou people, there is noodle paste
Where there is noodle paste, there is pig blood soup
Quanzhou people have it If you love noodle batter
Then you will love pig blood soup
How to cook pig blood is very particular:
The first is the control of heat
If the pig blood is used improperly, it will become old
The second is the placement of traditional Chinese medicine packets
Putting more or less will affect the taste of the soup
Three It's the addition of lard residue
Without it, it wouldn't be Quanzhou's pig blood soup
15 Guizhou Tongren Shaped Soup
"Pigned Soup" Plane "comes from a carpenter's tool
Planes the hair off the pig like pushing wood
Hence the name of this soup dish
Fresh pork, Stir-fry pig offal
Then use pig intestines to make a pot of soup
Add home-brewed sweet wine to remove the fishy smell and increase the freshness
Of course, there are also chili peppers Wait for the spices
Wait until the meat is cooked and the soup boils, sprinkle with a handful of garlic sprouts
Grate the soup and it is ready to serve
Add Xuewang, vegetables, Crispy pork and other side dishes
A big bowl of wine and a big piece of meat
What you eat is a bit bold and quaint.
16 Jiangsu Nanjing Duck Blood Vermicelli Soup
Nanjing people love to eat duck
Since ancient times, it has been known as "Jinling duck cuisine is the best in the world"
Nanjing people are not only good at cooking duck
Even the seemingly tasteless duck blood has been made into delicious soup
Duck blood vermicelli soup is definitely the representative of Nanjing snacks
It consists of duck blood, duck intestines, Duck liver, etc.
Made with duck soup and vermicelli
Finest restaurants use duck meat and large bones to make the soup base
Made with Jinling salted duck Methods for cooking duck blood, duck intestines, etc.
Even without adding MSG
the soup can still be delicious
17 Ningling Whistle Soup in Shangqiu, Henan
p>Shaozi soup was created in the early years of the Republic of China
Grind millet into pulp
Add fresh chicken soup, mutton fat, and vermicelli
Add fennel , ginger, Sichuan pepper, etc.
When eating, pour special beef essence whistle and chili oil into the bowl
Because you have to put it to your mouth and blow it when drinking
p>
So it is called whistle soup
In recent years, Ningling whistle soup has become more and more famous
It not only attracts diners from all over the world
At the same time, it attracted many savvy businessmen
They came up with the idea of ??buying the recipe of Shaozi Soup at a high price
But they were all declined by the operators of Shaozi Soup
Today, Shaozi Soup Soup has been included in the list of Shangqiu traditional snacks
18 Sichuan Sanba Soup
Sanba Soup is a soup dish from Yankou Ancient Town, Wusheng County, Sichuan
The "Ba" in the name of the soup contains ancient Chinese characters. At that time, "Ba Country" included
the meaning of the three counties of "Ba", Badong and Banan
And the main popular area of ??Sanba Tang was also located here
Sanba soup originated from the famous imperial dish "Sanbao soup" in the Qing Dynasty
The main ingredients of the soup are ox lip, ox tail and ox whip
It is paired with appropriate amounts of angelica, Adenophora, jujube, etc.
Simmer in a clay pot for more than six hours before serving
This soup is very nourishing
Therefore, although it is delicious, it is not Drinking too much
19 Tibetan Lulang Stone Pot Chicken
This soup dish was created in the 1990s
Many people travel on National Highway 318
p>Everyone will be recommended to eat this dish
However, when checking out, most people will have the question "Why is it so expensive?"
First of all, Lulang Stone Pot Chicken uses Tibetan incense. Chicken
And it is free-range raised by local farmers
The meat is firm and will not age after being cooked in the pot for a long time
Secondly, the raw materials used in the stone pot are produced in Medog Soapstone
Medog was not opened to roads until 2013
The stones were carried out by workers
and then polished by hand
It became the stone pot used to make this soup
20 Water shield soup in West Lake, Hangzhou, Zhejiang
There is a long history of growing water shield in West Lake, Hangzhou
Qing Dynasty " It is recorded in "West Lake Tour Chronicles"
The ancient name of water shield is wormwood
It is rich in protein and vitamins
It is a precious aquatic vegetable
Born in the shallow water of lakes and ponds
Its young shoots, unexpanded rolled leaves and young shoots are all edible
This soup uses West Lake water shield as raw material
p>Known for its fragrant taste and rich nutrition
It is rich in gelatin secret vitamins
One side of water and soil
One side of taste
The bowl of soup from my hometown
It’s really delicious
I really want it too
Topic
Tell me about your hometown Your most unforgettable bowl of soup
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