Luoyang, Henan Province is a well-deserved legendary city in China-there are at least thousands of beef soup halls, mutton soup halls, donkey broth halls and bean curd soup halls in nine counties (cities). Many people compare Luoyang to "Tang City"! Luoyang people love to drink soup, and it is a habit for men, women and children to drink beef soup in the morning. If they don't drink soup for a few days, they will feel uncomfortable, as if something is missing! Even more legendary, the starting price of Luoyang beef soup is 5 yuan, and you can eat enough by buying a one-dollar cake. What's even more peculiar is that you can add soup to your soup in Luoyang, and adding soup is free!

After drinking Luoyang beef soup for more than 30 years, Khufu was used to the taste of Luoyang beef soup, so after working in Nanyang for half a year, he was not used to drinking Nanyang beef soup. Nanyang beef soup is a clear soup. In fact, ginger and leeks are put in the soup. It's really a place to eat. It's a hundred miles different.

Huainan beef soup khufu has never tasted it. I have also heard that Shanxian beef soup is very famous. I'll give it a try and compare it in the future. The beef soup in each place has its own characteristics. Can't say that the beef soup in Luoyang is better than that in Huainan?

It is really convenient for me to drink these two kinds of beef soup. There are two beef soup restaurants on the street in front of my house, which are less than 200 meters apart. One is Luoyang beef soup and the other is Huainan beef soup. This Luoyang beef soup is an old shop with many people. Huainan beef soup has just arrived, and there are few people, but they just insist. There are no fewer people now than Luoyang beef soup shop.

I only said my feelings, only for these two stores.

Luoyang beef soup I drank this Luoyang beef soup. I feel that the soup head is very rich, and the smell of beef bones is particularly strong. There is a thin layer of butter floating on the soup, and there is a little less meat. Divided into beef, beef noodles and tripe. The soup is full of blood clots, soaked in oil cakes or instant noodles. It tastes very satisfying and comfortable.

Huainan beef soup This Huainan beef soup was discovered later. Once I was addicted to it. Its soup was not as rich as Luoyang beef soup, but it was a kind of fragrance. I don't know whether it is accurate or not, but it is also very delicious. The content in the soup is richer than that in Luoyang. In addition to beef slices and tripe, there is more meat, as well as vermicelli and shredded bean skin, but there is no cow blood. Those who have a small appetite don't have to make a cake and drink a bowl of soup, just eat some vermicelli inside.

In a word, I think these two soup shops really have their own advantages. Guess how I drink it. I want to drink them. I'll eat this today and another one tomorrow. I can't afford to eat food in the world. I feel that if I don't go to any one, I will lose a lot of delicious food and miss 100 million.

Hello, I'm Lamian Noodles. I have been engaged in beef noodle industry in Lanzhou for many years, and I am a professional in beef noodle making. So which is better, Luoyang beef soup or Huainan beef soup? I think I am still qualified to express my professional opinions. For most people, Huainan beef soup is more famous, and the proportion of people who have eaten it is greater. Luoyang beef soup is more popular in the local area, because the market share is not as high as Huainan beef soup, so not everyone has the opportunity to eat it, let alone the authentic beef soup. Some people on the Internet will think Huainan beef soup is delicious, others will support Luoyang beef soup, and what I want to say may be the same as everyone's.

The personal homepage has a series of video tutorials produced by Lanzhou Lamian Noodles and the sharing of various recipes in Lamian Noodles. Those who are interested can go and have a look.

Whether beef soup is cooked well is related to personal taste. In addition, there are the following criteria for making soup: 1, beef soup is not greasy 2, beef soup is not smelly 3, beef soup is not fishy 4, beef soup is fragrant 5, beef soup is thick 6, and beef soup is fresh. If these six standards are met, then this bowl of beef soup is a qualified soup, and it can suit most people's tastes. Six seemingly simple standards, in fact, there are many doorways. Listen to me.

1. Beef soup is not greasy: whether beef soup is greasy is only related to one factor, that is, the oil on the noodle soup. The more oil in the soup, the easier it is to feel greasy. The oil that makes people greasy is not bone marrow oil, but butter. Many shops that make beef soup will add a lot of fresh butter in order to increase the oil flavor of beef soup, and this oil is a big oil, which not only smells heavy, but also tastes heavy.

2. Beef soup is not bad: the smell of beef soup is much lighter than mutton soup. Beef soup has no taste at all, and to be honest, it's not delicious. The best taste of beef soup should be a little fragrance, and this fragrance is not the smell of beef, but the smell of meat.

3. Beef soup is not fishy: the most important thing is to see if the ingredients are fresh. As long as the ingredients are fresh enough, the smell will be small. If the soup can smell fishy, it is nothing more than the following reasons: the ingredients are not fresh, there is too much butter, and the soup is not cooked that day.

4. Beef soup is fragrant enough: the aroma of beef soup is rich, the bone marrow in the bone emits bone marrow oil, beef emits meat, and butter emits oil, but the aroma of the three ingredients is very different. The soup made of bone marrow oil is rich, the soup made of butter is thin and greasy, the soup made of beef is clear, and the soup made of three ingredients is the best, followed by bones. Although there are three ingredients in the soup now, we can judge which ingredient has the largest proportion according to the taste of the soup base, so as to judge the quality of the soup.

5. Thick beef soup: The concentration of beef soup is only related to one factor, that is, the collagen content in the soup. Many people think that the concentration of milky beef soup is higher than that of clear beef soup. In fact, this is a wrong view, and your eyes have deceived you. There are also many clear soup and beef soup with high concentration, and there are also many milky beef soup similar to water. Whether the bottom of beef soup is thick or not depends on its viscosity, because collagen will be in a colloidal state after being mixed into the soup, which is somewhat similar to the feeling of aloe vera gel. The most typical clear soup is known as bean jelly. The main reason why jelly can solidify is its high collagen content.

6. Fresh beef soup: In the soup, there is a saying that the white soup is fragrant and the clear soup is fresh, but in the current catering industry, this statement has long been eliminated, because if the freshness is controlled solely by ingredients and temperature, then the umami presented is far from meeting people's requirements for umami, so the current soup will put fresh seasonings such as monosodium glutamate.

The personal homepage has explanations of various practices of beef mutton soup and sharing of soup-making experience, and regularly answers common questions about soup-making.

The reason why I said so much above is to let you know one thing. The really delicious beef soup may not be in the beef soup restaurant outside. The reason is very simple, that is, who makes beef soup, whether it is Luoyang beef soup or Huainan beef soup, the soup base is mostly beef bone soup, that is, when cooking soup, the main ingredient is beef bone, but beef is not added every time. Generally, the meat is cooked once and sold out, and then cooked when the soup is cooked.

For example, the owners of many beef soup restaurants say that they use genuine beef to make soup, that is to say, it is for customers, because only a few beef soup restaurants with very hot business can make soup with beef every day, which can ensure a large sales of beef every day. If more people drink soup and fewer people buy beef soup, there will be more and more beef in the soup and the cost of the soup will be higher and higher.

Therefore, most of the beef soup we eat outside is made of beef bones. Although the beef bone soup is rich in flavor, the beef flavor is not enough, so it is not a first-class beef soup. First-class beef soup is made of beef bones and beef, and the proportion of beef is greater than that of bones.

Luoyang beef soup and Huainan beef soup are mostly made of beef bones, so both kinds of beef soup belong to general beef soup, which refers to the majority, and it is not excluded that a few people use beef to make soup.

The personal homepage has explanations of various practices of beef mutton soup and sharing of soup-making experience, and regularly answers common questions about soup-making.

If we have to compare Luoyang beef soup with Huainan beef soup, then I think Luoyang beef soup is better than Huainan beef soup. The reason is also very simple. It's not the difference of soup making technology that everyone thinks, nor is it the mysterious spice used. Making a beef soup has some skills, but it is not so profound, but it is basically the same. To say that spices are not so magical, the role of deifying spices will not be exaggerated as some laymen say.

The main function of spices used in cooking soup is to remove the peculiar smell in the soup, so if you want to cook 100 kg of beef soup with a cow bone, it is really a pipe dream to rely on a mysterious spice formula. These are what laymen and people who don't know anything will think.

An important reason why Luoyang beef soup is better than Huainan beef soup is that Huainan beef soup is cooked too much. In order to save costs, many people will boil more than 200 kilograms of soup with one or two bones, and then add some food additives, such as beef bone marrow sauce and beef powder. It's just that the beef soup cooked with real materials is a little greasy because too much butter is used when cooking the soup. On the other hand, although Luoyang beef soup is opened less, most of it is real, and some of it looks like a lot of beef bones in the pot, but it is actually a show. I have encountered this situation because the bones in the pot are all black, and some of them have turned dark yellow. Obviously, they have been cooked many times, and the bovine bone marrow has long since disappeared.

If there is a difference in taste between the two, I think Luoyang beef soup is better than Huainan beef soup. Personally, I think these two kinds of beef soup are not as delicious as the beef soup cooked at home.

Luoyang drinkers first asked: Where does Huainan belong? Huainan is a prefecture-level city under the jurisdiction of Anhui Province, located in the north-central part of Anhui Province, the hinterland of the Yangtze River Delta and the bank of the Huaihe River. I think Huainan is a southern city, with an area equivalent to 1/3 of Luoyang and a population equivalent to 1/2 of Luoyang. This is a small city.

After drinking, Luoyang asked: What's the taste of Huainan soup? Huainan beef soup-made of beef bones and beef with various seasonings. The finished product is mainly beef and beef offal, with fine sweet potato powder, thousand pieces of silk and bean cake as the bottom of the bowl. Eat with butter, pepper and sesame seed cake.

Huainan beef soup can be soup, vegetable or staple food. From morning till night, all year round. The bosses are not too tired, business is really a dish …

At first glance, you can see that there are many famous dishes in Huainan soup bowl, which are similar to chowder. After adding vermicelli, thousand pieces and bean cake, the taste of meat and bone soup is neutralized, and the taste is relatively light, which conforms to the eating habits of southerners.

How about Luoyang beef soup? Luoyang soup is also beef bone soup, with beef offal (blood clots) as the main material, butter pepper, chopped green onion and coriander as the auxiliary materials, and pancakes or sesame seeds as the auxiliary materials.

Luoyang soup tastes mellow, soup is soup, meat is meat, and cake is cake; The ingredients are pure and clear at a glance, representing the uninhibited and rough character of northerners. Luoyang people don't pay attention to the environment when drinking soup, but they are very picky about the taste. A bowl of soup must be fat soup and lean meat pancakes. Take a good bowl, just hold your horses, there is a pile of food on the ground, gulping soup and meat, which is called a hearty!

There are many soup houses on the streets of Luoyang, all year round, after noon! Would you like some soup? Hurry up early tomorrow morning!

Huainan soup and Luoyang soup are snacks with distinctive local characteristics and are the favorite of local diners. PK is meaningless, and the special diet in every place carries people's love for their hometown!

As a person who often drinks soup in Luoyang, Jiangnan, spray it. Maybe it's different customs and appetites. Sweet cakes and people in Luoyang can eat five or six pieces of Huainan beef soup. Ten pieces of Tonga and five pieces of cakes are a bit expensive and have too little meat. In Luoyang, a bowl of ten pieces of soup meat can make you half full, plus a piece of cake, which is super cost-effective. Huainan beef soup tastes light, with vermicelli and tofu skin, more like soup. Luoyang beef soup is pure meat and aniseed with chopped green onion, coriander, leek, broken bread or oil vortex. Each has its own merits, but soup houses in Luoyang are all over the streets of Luoyang, and almost every one has a hot business. The heavy taste of Luoyang beef soup may not be suitable for southerners. Luoyang is the absolute soup capital, and beef soup only accounts for a quarter of the morning soup market, including mutton soup, donkey broth, chicken soup and tofu soup. Hu spicy soup, bean curd brain and various kinds of porridge are counted separately. Maybe the regional prices are different. The amount of meat in Luoyang soups is far more than that in Huainan soups according to the standard of 10 yuan, and there are many kinds of meat. Besides blood, there are chop suey and pure meat. Rough waves can divide the liver and intestines, and whip the brain. This is mutton soup, stewed tofu and meatballs, garlic juice and ginger juice. Welcome to Luoyang for soup. No matter the taste or cost performance, it will make you remember deeply and make you burst into Xi 'an mutton bubble.

I am honored to be invited to answer this question. Very responsibly, I have tasted both kinds of soup, and both of them were drunk in places recommended by local people. First of all, I am a citizen of Luoyang, so let's talk about the soup here in Luoyang. First of all, the soup pipes in Luoyang can be said to be all over every large and small block, and there are all kinds of soups, which are also very rich. Luoyang beef soup is mainly divided into beef and giblet, as well as sweet soup and salty soup. Sweet soup is soup without seasoning or salt, which is not what everyone thinks. Luoyang people start their day with a bowl of soup in the morning. At five o'clock in the morning, some old soup customers will go to the soup-making place to drink the first pot of soup. It is quite hard to taste the fresh soup. So what's in Luoyang beef soup? It's not too complicated in a small bowl of soup. Beef leek with local crushed ice or oil swirl, a bowl of delicious drops.

Let's talk about beef soup in Huainan. In the past two years, if I have tasted the famous beef soup in Huainan, I have forgotten the specific name. Don't blame me from Huainan. I wonder if Huainan beef soup will be breakfast. There were many people who went to eat at noon. Then I finished a bowl of 15 soup and gave a sesame seed cake. Huainan is rich in soup and vegetables. There were vermicelli, tofu skin balls, beef offal and day lily in the bowl I was drinking. This is a very rich soup. Huainan soup belongs to seasoning and has been put away. This is very different from Luoyang soup. Luoyang soup pays attention to the sweetness and saltiness of its own salt, which is said to be misguided. Continue to eat Huainan beef soup. This soup tastes good, and it can be served with Luoyang soup. It tastes very good.

Therefore, everyone's taste is the taste of missing hometown, not where the soup is good. This is not comparable. Even in a place, it is not necessarily good or bad. The soup in the heart is the best. Thank you for watching. Please forgive me if there is anything wrong. thank you

This question is more professional. I believe most netizens like to drink beef soup. I was born in Xinjiang, served as a soldier in the Northeast, fought in Yunnan and was assigned to the Central Plains. I used to run six Xinjiang restaurants in Luoyang, and I also sold Guizhou beef rice noodles. I feel that the food in China is extensive and profound, and I have basically traveled all over the country. Luoyang is an authentic soup city, and Huainan beef soup is also famous all over the country, as well as Shanxian mutton soup and Baoding donkey meat food, because it is at Zhengzhou airport. Figure speech, welcome everyone to continue!

Have you ever eaten beef offal soup in Qinghai?

What comes out of Huainan cannot be called Huainan beef soup! ! ! The water in Bagong Mountain is not everywhere!

Luoyang people tell the truth, Luoyang beef soup and Chili oil are delicious, and the meat is about 15 yuan. Huainan beef soup is cheap and pure vermicelli, and the cake is delicious. In short, each has its own characteristics.