What are some delicious mutton soups in Henan?

Most of Henan belongs to the north, and the food culture is also a typical northern cultural feature. Like other places in the north, people also like to eat mutton and drink mutton soup. I wrote a document about mutton soup in Shandong a few days ago, and a lot of people followed it. Today I will write about mutton soup in Henan. Everyone is welcome to communicate. Friends who are traveling or on business trips to different places to taste different things. Local delicacies and exchange of food culture.

1. Luoyang mutton soup

In my opinion, the most famous, authentic and delicious mutton soup in Henan is Luoyang mutton soup. In Luoyang, Henan, drinking soup is almost equal to eating. People in Luoyang should have the richest soup culture in the country. People in Luoyang always ask "Have you had soup" when eating noodles, unlike other places where people greet each other with "Have you eaten?"

The method of making mutton soup in Luoyang is to boil the bones first. This method is similar to the Tengzhou mutton soup introduced earlier, except that the time to cook the bones is not as long as that in Shandong. Luoyang It only takes half or a few hours to boil mutton bones. In Shandong, it takes more than half a day to cook soup, and sometimes it takes more than a day. After the bone soup is cooked, put down the mutton and ingredients. There are many types of ingredients for cooking mutton in Luoyang. Generally, there are more than 20 kinds of ingredients. The cooked mutton soup also pays attention to the whiteness, warmth and mellowness of the soup, as mellow as milk.

There are many popular mutton soup restaurants in Luoyang, such as Tie Xie Li Song Mutton Soup Restaurant, Buyi Mutton Soup Restaurant, etc.

2. Lingbao Mutton Soup

The original Lingbao County in Henan Province is now a city. It belongs to the Sanmenxia area. There are mountains, water and the Yellow River here. It is a typical Yellow River Basin diet. Cultural characteristics, Lingbao mutton soup is also a traditional food in the Yellow River Basin in the north. It is more particular about the selection of ingredients. It must be 1-2 years old rams, fresh bones and fresh meat, soaked in water for 6-8 hours, and then 5- After simmering over high heat for 8 hours, the soup is milky white in color. The unique method of Lingbao mutton soup is "boil the soup in a large pot and stew it in a single pot". Divide the soup from the large pot into small pots, add seasonings and soup ingredients, add mutton, lamb blood, sweet potato vermicelli, minced garlic, and shredded ginger, then simmer in a small pot, put into soup bowls, and sprinkle with chopped green onion. , coriander, a bowl of Lingbao mutton soup is considered ready. A bowl of delicious Lingbao mutton soup is thick but not smelly, fragrant but not smelly, spicy but not pungent, fresh and refreshing, and has a long and lasting taste." The white pepper is red, the flavor is rich and the biscuits are crispy, forming a unique folk flavor here.

If you are traveling to Lingbao on business, you can go to Shangjia Mutton Soup Restaurant, which has a larger store.

3. Kaifeng Sheep Double Intestine Soup

"Sheep Double Intestine" is also known as "Sheep Shuangchang". This kind of soup developed from street snacks in the Qing Dynasty. It can be seen when the weather is cold. A thin layer of oil appears on the outside of the sheep's intestines, which is called "sheep frost intestine soup". This soup is made by filling the sheep intestines with sheep blood and cooking them, then cutting them into sections and adding them with other mutton offal such as sheep kidneys and placenta. The pot is then boiled until the soup is red, white and green in color, mellow and fragrant, and the soup is fresh and meaty. Because this soup can also be made with beef intestines, it is as famous as "Sheep Double Intestine Soup". "Beef Double Intestine Soup".

Nowadays, Kaifeng Double Intestine is no longer a street snack. Many stores are larger and more formal, and it has become a famous local snack. When traveling to Kaifeng for business, you can Go to Sun Ji Sheep Intestine Soup House to try this unique food.

4. Ruzhou Haggis Soup

Haggis is a famous dish in Ruzhou. The soup is made by mixing the edible organs of the sheep. Making a good bowl of mixed soup takes a lot of effort. For example, the sheep head needs to be shaved and cleaned, the intestines and tripe need to be washed repeatedly, and the sheep needs to be cleaned. Liver, sheep heart, and sheep lungs need to be repeatedly soaked in cold water.

To cook the soup, boil the bones in the pot first, skim off the foam, and simmer over high heat for two and a half hours, and then blanch them in boiling water. Put the cooked sheep head, sheep liver, sheep heart, sheep lungs, sheep tripe, sheep intestines, etc. together and cook them together, then add various seasonings such as ginger, grass fruits, star anise, bay leaves, green onions, peppers, etc., and then use Simmer over low heat until the aroma is fully absorbed into the meat. Remove the sheep head and remove the bones. Let the other pieces cool and put them on a plate. Remove the bones from the lamb rack and remove the marrow, then throw them into the pot to make the original soup. < /p>

There were many stores operating Ruzhou mutton soup in the Qing Dynasty, and now there are many stores that make it more formally.

5. Henan Yuzhou Mutton Soup

Yuzhou belongs to the Xuchang area. The methods of mutton soup here are quite complex. Generally speaking, it can be divided into two schools of cooking. One is choke pot mutton soup, with Zhangdi mutton soup and Lao Hu's as the typical representatives, and the other is chongtang mutton soup. As for soup, most of them in the city are represented by Tiedan, Wu Laoda, Haijia, etc. Each mutton soup has its own characteristics, and the cooking method and taste are similar.

Zhangdi mutton soup is a typical hotpot mutton soup. , first cut the fresh mutton into thin slices and put it into the pot to stir-fry, then cook the pre-cooked mutton soup, add seasonings, chopped green onion, coriander, etc., and then pour in chili oil and other seasonings after taking it out of the pot.

The hilly land of Huashi Township in Yuzhou is suitable for raising goats. Huashi mutton soup is also famous far and wide. It uses local mutton as the main ingredient, and is supplemented with enoki mushrooms, Yuzhou vermicelli, Xishan fungus, high-quality green onions and a variety of other ingredients. Seasonings are refined.

Huashi mutton soup is rich and delicious, with a fat but not greasy texture. It has become a famous local flavor in Yuzhou with a long history.

Generally speaking, Henan has many plains and Shandong has many mountains. There are differences in food culture, and the methods of mutton soup are also different:

1. How to make mutton soup in Shandong The soup is richer and more complex, including white soup, clear soup, bone soup, medicinal soup, etc. The soup takes longer, ranging from half a day to a day or several days, and there are more seasonings and condiments, such as Laiwu Jinjia mutton soup. There are more than 100 kinds of condiments.

2. Henan mutton soup has richer ingredients, such as vermicelli, enoki mushrooms, etc., and uses a wide range of ingredients. However, the way to eat Shandong mutton soup is much simpler, just drink soup and eat mutton, which is similar to Henan. Compared with soup and rice, the flatbread eaten with mutton soup in Shandong is more like an ingredient.