According to legend, in the early 1930s, the people were poor and sick.
At that time, in Leshan, Sichuan, there was an old Chinese medicine doctor Luo, who was good at Chinese herbal medicine and proficient in ambiguity. With the heart of saving the world and people, he hung a pot to boil medicine by the river in Suji Town, Leshan to help passers-by. The birthplace of jumping beef is Sichuan. If you want to learn the authentic beef jumping technique, you'd better go to the birthplace to learn it. Chengdu Shangshanjia Restaurant is authentic and reliable, and it is a well-known restaurant brand. Just do a search.
This soup can not only prevent diseases and quench thirst, but also cure colds, stomach diseases and toothache. In the meantime, it was a pity that he saw some large families throw beef offal (such as intestines, beef bones, tripe and grass tripe) into the river. So, he picked up the beef offal, washed it, and put it in a soup pot with Chinese herbal medicine in it. This soup is delicious. Because it tastes delicious, it also has the effect of preventing and treating diseases. Therefore, people who come to drink are in an endless stream.
Full house. The image has a nickname called "Tiaojiao" beef, which has been passed down to this day.
A hundred years of history, three generations of evolution. Qiaojiao beef soup pot has become a famous local food with a long history in Leshan. Its medicinal diet function of preventing and treating diseases and the Chinese medicine principle of "nourishing pollution with pollution" have greatly improved the taste and grade of this local famous food. Especially after chef Leshan compared and adjusted the beef soup pot for many times, the taste of the soup became more and more exquisite. On the basis of traditional soup flavor, not only jujube, medlar and angelica are added, but also more than 20 kinds of Chinese medicines are added.
The refined soup is often more scientific and nutritious.
As a delicious food for keeping fit and dispelling cold, beef soup is one of the best choices for cooking soup in winter. Think about it, a bowl of hot beef mutton soup, white inside and white, full of flavor. In the white porcelain bowl, chopped green onion, coriander, millet spicy and beef and mutton set each other off. Take a sip, taste the delicious food, and a bowl will be exhausted. I feel relaxed and free all over, as if I had opened the second pulse of Ren Du.
Instantly resurrected with blood, I am no longer afraid of the cold of this winter.
There is a pot of beef soup in the white casserole. Fresh beef is mixed with green delicacies and selected secret Chinese medicines to make milky white soup. Add green coriander and shallots, prepared millet spicy, oyster sauce and vinegar dipped in water, and pick up a piece of beef. The taste of dipping sauce in the mouth can't hide the taste of the meat itself.
A piece of beef offal, a little chopped green onion and coriander, red millet spicy, a few spoonfuls of milk soup, and a delicious piece of beef.
If you want to make a good beef soup on stilts, you must choose cattle that are stocked at the age of two or three, and you must choose the beef bones of the day, the accessories such as turmeric, long pepper, Gan Song, tsaoko and the formula of traditional Chinese medicine. The soup cooked in this way is not only delicious, but also has the functions of soothing the liver in spring, nourishing the heart in summer, moistening the lungs in autumn and tonifying the kidney in winter.