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

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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

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 onions, 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 pepper, 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:

First, the vermicelli is covered with dumplings, which looks like a person wearing a hat

Second, its homophonic pronunciation of "Mao" and "Mao" are homophones

It means the business of Mao Tang More and more prosperous

The third meaning is that those who eat Maotang will have a prosperous family and a wide range of financial resources

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 Henan Zhoukou Hu spicy soup

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

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

The mouth is large and covered, and there is a handle on the side

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 <

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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

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

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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

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

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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

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

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