Beef Noodles Xiangyang Beef Noodles

Xiangyang specialty beef noodles, beef offal noodles, and butter noodles are the favorite breakfasts of Xiangyang people. They are characterized by spicy, spicy, and three delicacies. They are delicious, have a long aftertaste, and you will never tire of eating them. Many people in Xiangyang will feel tasteless in their mouths and lose their appetite if they don't eat butter noodles for three or two days. Beef noodles are simple to make: put the noodles into the pot after the water boils, remove after boiling, add sesame oil and cool it. When eating, put a handful into a spoon, put it into the boiling water to heat it up, and then add the cooked beef, beef offal, chili pepper and other condiments. When eating beef noodles, drink a bowl of Xiangyang rice wine, which is pleasant and comfortable.

Xiangyang Beef Noodles is a famous dish with world-renowned reputation. It is made of high-quality beef, fine noodles, pure Chinese herbal medicine, ruddy color, fat but not greasy meat, and fragrant soup. Xiangyang beef noodles are divided into two series: beef noodles and beef offal noodles. The most famous beef noodle shop in Xiangyang is the century-old "Yonghetai". It collects the essence of bone soup, mixes it with unique seasonings, and uses secret techniques to make the soup fragrant and fragrant for several meters, making people stop smelling it. Yonghetai noodle soup is "both red and white". The red soup has a strong flavor and rich color, while the white soup is elegant and fresh. Savor it carefully. It is fragrant but not greasy, delicious and not dry in the mouth. It will make people fall in love with it once they taste it. It is known at home and abroad as "the world's delicacy".

Old Xiangyang’s ancestral beef noodles were created in the first year of Kangxi’s reign in the Qing Dynasty (AD 1662) and have a history of more than 300 years. The founder, Ma Herui, is from the Hui ethnic group. He has three sons: Ma Yongsheng, Ma Heren and Ma Detai, who inherited their father's business. The three sons learned cooking from their father since childhood, and all of them have excellent cooking skills. In order to maintain the special and authentic taste of his family's ancestral braised pork, he asked his three sons to work together and named the old shop "Yonghetai" after each son's name. He hoped that his sons could unite as one and carry out the ancestral braised pork business. The family business "Yonghetai" continues to grow. Today, the sixth generation owner of Yonghetai Beef Noodles is Ma and Ruixi (kūn) grandson Zhang Xiufang.

The reputation of Yonghetai Xiangyang’s ancestral beef noodles lasted until the 1970s. Yonghetai’s Xiangyang ancestral beef noodles have been respected by the people as a special food for state banquets. Entertaining distinguished guests and foreign guests, although many celebrities come to taste Yonghetai's old Xiangyang ancestral beef noodles or go to the elegant hall to taste them, Yonghetai has always been the crystallization of folk ancestral craftsmanship. This quality is irreplaceable. For a long time, Yonghetai Lao Xiangyang's ancestral beef noodles have appeared more in people's restaurants, becoming a delicacy that regulates the people's food culture and has been passed down to this day. The growth rings of history have brought these good noodles to us more than 300 years ago. It still retains the time-honored brand "Yonghetai" and the traditional flavor of Yonghetai beef noodles. The lasting charm of three hundred years ago reflects the wisdom of food accumulated by benevolent people for hundreds of years. This Yonghetai Xiangyang ancestral beef noodle is the essence of Chinese food culture.