Laohuo decoction, also known as Guangfu decoction, is a secret recipe of food supplement and health preservation handed down by Guangfu people for thousands of years. In Guangdong, don't get drunk, drink soup until you are full. According to historical records: "Lingnan land, hot and humid home. Cantonese people think that soup has the effect of clearing heat and removing fire, so soup is indispensable in the diet. Old fireplaces play an extremely important role in the lives of Cantonese people.
The Chinese old fire soup cooked with slow fire is full of calories and lasts for a long time, which not only takes the effect of taking medicine to make up, but also takes the sweetness of the mouth. It is a delicious soup cooked by Guangfu women with all kinds of warmth. It is a health-preserving soup for regulating the balance of yin and yang in human body, and it is also a medicinal soup for treating and restoring the body.
Soup is different in four seasons. For example, in spring and winter, restaurants will not serve "wax gourd cups", nor will they sell "stewed northern mushrooms" in summer, nor will they make "salted pork bone mustard soup" in summer, nor will they make "wax gourd lotus leaf soup" after autumn and before winter. At the same time, it is common sense that soup should be used as medicine, yam and medlar should be put in coconut stewed chicken, and angelica and cordyceps should be put in nourishing soup. The season of Cantonese cuisine is best reflected in Cantonese soup.
2. Fujian Buddha jumping wall
"The altar is full of meat, and the Buddha hears that he abandons Zen and jumps over the wall." Buddha jumping wall is the main famous dish in Fujian, and it is known as the "first dish" in Fujian cuisine. There is a saying that one soup becomes ten soups in Fujian cuisine. One soup, that is, one original soup is selected as the main ingredient, and with the freshness of various materials, the flavors of various main ingredients and auxiliary materials are blended with each other, so that one original soup becomes ten different flavors and ten different flavors are blended.
The dish "Buddha jumps over the wall" uses 18 main ingredients and 12 auxiliary materials. Its raw materials are chicken and duck, sheep elbow, pork belly, hoof toe, tendon, ham and chicken and duck gizzard. There are fish lips, shark's fin, sea cucumber, abalone, scallop and fish belly; There are also pigeon eggs, mushrooms, bamboo shoots and razor clam. The food in the Buddha jumping wall involves delicacies, and different ingredients need different treatment methods. For example, the fishy smell of seafood should be removed to keep its fresh flavor, and the delicious taste should be removed from meat to neutralize the delicious taste of seafood.
Therefore, in the process of making, eighteen kinds of raw materials need to be fried, fried, boiled and fried to make dishes with their own characteristics, and then put them in a special container layer by layer and heated on the fire. For many years, Shaoxing wine jar has been selected as the stewing apparatus of Buddha jumping wall, and Shaoxing famous wine mixes ingredients in the jar.
Buddha jumps over the wall, which not only has the same meat flavor as dozens of raw materials, but also maintains its own characteristics. It is rich in flavor, tender and delicious, and the meat is not greasy. Stewed Buddha jumps over the wall, paying attention to storing fragrance and preserving taste. After filling the jar, seal the jar mouth with lotus leaves and then cover it. The fire for Buddha jumping over the wall is a strict, pure and smokeless charcoal fire. After boiling, simmer it for five or six hours with low fire.
In the process of simmering, there is almost no fragrance. On the contrary, when you simmer in the altar, you only need to open the lotus leaf briefly, and there will be intoxicating wine fragrance on your face. With such fine ingredients, this soup is rich in color, fresh and mellow, salty and sweet, but not greasy. After eating, the lips and teeth are fragrant and delicious. It is indeed the best representative of China stew.
3. Fu Yang Fei Soup
Pufei soup is a traditional dish in Suzhou, especially the "Shi Jia Hotel" in Mudu ancient town. "Pufei Decoction", formerly known as "Bangan Decoction", is made from the liver, meat and skin of grouper. Grouper is a special aquatic product in Taihu Lake. When osmanthus is in full bloom, it forms a fishing season, but bloom withers. There has long been a folk proverb "Enjoy autumn and eat spot liver".
Grouper into the liver was very popular in Suzhou as early as the Qing Dynasty. There is a record in Yuan Mei's Suiyuan Food List in Qing Dynasty: "Grouper is the most tender. Peel and remove filth, divide liver and meat into two kinds, simmer with chicken soup, drink three parts, two parts of water and one part of autumn oil. " Add a big bowl of ginger juice and some onions to remove the fishy smell. "
The key to the delicious taste of Fei Da soup lies in the selection of ingredients and the temperature. It is best to choose fish that grow in the waters around Mudu Lake in Taihu Lake, and chicken soup should be stewed with chicken raised by farmers. Before cooking, the skin, viscera and bones of fresh fish are removed, the cleaned liver and fish are put into clean water to tear off mucous membranes, and blood stains are washed, then cut into two pieces and put into a bowl, and then a little salt, Shaoxing wine and pepper are added to mix well and marinate slightly;
Then put the wok on a strong fire, add the stewed chicken soup to boil, add the fish fillets and fish liver, skim off the floating foam when boiling again, add ham slices, bamboo shoots, mushroom slices, pea sprouts and a proper amount of seasoning, and simmer for a while. The spot liver is golden, the cabbage heart is green and the hue is extremely beautiful; The liver is tender and smooth, the soup melts in the mouth and tastes delicious.
There are also exquisite ways to eat soup, which is called "cold liver and hot soup" There are four steps, which are called "setting, appreciating, tasting and tasting". "Ding" means taking out the fish liver and letting it cool. There will be small bubbles after cooling. Actually, cod liver oil is oozing out. Observing the exudation of cod liver oil is called "appreciation", which is a process of appreciation. Then when the fish liver is cold, you can only sip it, not bite it. This is a process of tasting. Finally, use the aftertaste of fish liver to drink fish soup, which is called "taste appreciation".
4. Vince bean curd soup
Yu Yue of A Qing Dynasty wrote in Notes on Tea Room: "The goodness of literary thinking is tofu soup, and those who have devoted themselves to it so far are called literary thinking tofu." Diaodingji is also called "Assorted Tofu Soup". "Siwen Tofu" is a traditional dish in Huaiyang area, which started in the Qing Dynasty and has a history of more than 300 years. It was created by Si Wen, a monk from Tianning Temple in Yangzhou during the Qianlong period of Qing Dynasty. Mr. Si Wen made this kind of tofu soup with tender tofu, day lily, fungus and other raw materials, which was extremely delicious.
Vince's tofu is very particular about making it. First peel off a layer of old skin on the surface of tofu, and then cut it vertically. This is a piece. This piece should be cut as thin as paper. After cutting, put the tofu slices obliquely with a knife, let them "lie" in a ladder shape, and then cut them into filaments. A piece of soft tofu usually needs a big knife, with at least 88 cuts horizontally and 188 vertically. Within a few minutes, a fragile piece of tofu turned into thousands of shredded tofu, which was put in clean water with distinct roots, uniform thickness and fine hair.
It must also be non-sticky and unbreakable, which takes into account the workmanship of the knife. This kind of kung fu seems simple, and it is really difficult to be competent without three or five years of practice. Chefs should not only be careful when operating, but also be as bold as a tiger. It is more important to be calm and calm. Looking at it, I saw the knife rise and fall, and the knife was transported into the wind. The whole process is really flowing, in one go.
In the final product, I saw thousands of tofu brains as long as toothpicks and as thin as vermicelli, floating in clear soup, faint, white and delicate. It tastes smooth and delicious. Usually the diners haven't recovered, and it has comfortably reached your stomach. On the occasion of aftertaste, people can't help applauding.
Especially in autumn, some restaurants will offer top-grade bean curd soup with crab powder, such as shredded bean curd, accompanied by Xiaotang cuisine, golden and shiny crab powder and crab paste, just like a colorful ink painting, with beautiful eyes and unforgettable memories!
5, pickled fresh
Pickled fresh, a special dish of wuyue in the south of the Yangtze River, is now one of the representative dishes of Shanghai local cuisine, Jiangsu cuisine and hangzhou dishes. When people hear "Picking Fresh", people who understand Wu Nong's soft words will probably see a picture full of happiness in their minds. The slight charcoal fire scorched the casserole, and the bacon, fresh meat and fresh bamboo shoots in the pot boiled and rolled in the innocent soup, making a "Benedict" sound?
The practice of salty freshness is simple in one word: stew, ingredients collocation is the highest rule. Bacon, fresh meat, bamboo shoots. "Pickling" is salted pork, and it is best to pickle it yourself; "Fresh" is pork belly, especially local pork; Bamboo shoots, preferably those with more cellulose and easier absorption. The secret of this dish lies in the word "DuDu" in its name. "DuDu" is a Wu dialect, which means that the ingredients are slowly stewed for a long time with extremely weak fire, because the pot will make a "glug" sound when cooking, so it is named.
Due to long-term stewing, the original flavor of the ingredients is completely released, and the charm of fresh meat and bacon is slowly stewed into soup and bamboo shoots. The ratio of bacon to fresh meat must be one to one, so that the soup is delicious and natural without salt; You can also choose a small ham anklet to hang the taste.
The finished product has bright color and mellow and smooth taste. Needless to say, the umami taste of bamboo shoots, while the pickled fresh meat has a special waxy taste after time polishing, coupled with the umami taste of fresh meat, the three are superimposed together, and they are delicious enough without any seasoning, and are worthy of the title of "the king of soup".
6. Song Sao Yu Tang
Song Sao Zi Tang is a traditional dish in Hangzhou, which has been circulated for more than 800 years since the Southern Song Dynasty. It is said that Song Gaozong Evonne tasted the fish soup made by Song Wusao, a native of the capital of the Northern Song Dynasty, and praised it greatly. Since then, this dish has been called "Song Sao Fish Soup". Yu Pingbo, a modern poet and writer, pointed out in On the Diet in Hangzhou and Beijing: "The beauty of fish soup in the West Lake has been passed down from mouth to mouth for thousands of years."
Song Saoyu soup is usually made of mandarin fish or perch, steamed, peeled and boneless, and cooked with shredded ham, mushrooms, bamboo shoots and chicken soup. The finished dish is bright in color, tender and delicious, and has the taste of crab soup, so it is also called "crab soup" and is very popular.
7. Huainan beef soup
Huainan beef soup, a famous local snacks in Huainan, Anhui. Authentic Huainan beef soup needs local beef. As the saying goes, "It is better to cross the Huaihe River than to take Wan Li Road". Huainan lies along the Huaihe River. The beef here is acid-base balanced and delicious. Stewed soup needs cow's head, bones, viscera and beef. Most people in Huainan have heavy tastes? Heavy oil, heavy salt, heavy spicy.
Huainan beef soup combines all ingredients, plus bean cakes and thousands of bean products, which can be described as the perfect combination of Huainan characteristic tofu and beef soup. Two spoonfuls of thick soup, half a bowl of vermicelli, a few slices of beef, a handful of thousands of bean cakes, chopped parsley and a little Chili oil are sprinkled to make a bowl of Huainan beef soup. It looks unremarkable, but it always makes many guests eat regardless of image and praise.
8. Henan hot soup
The correct way for Henan people to open a day almost begins with a bowl of hot soup in the morning. Hu spicy soup is to Henan people what hot pot is to Chongqing and rice rolls is to Guangdong. In the eyes of Henan people, the morning without Hu spicy soup is not enough to talk about life.
Hula soup is made of bone soup as the base soup, with a variety of natural Chinese herbal medicines and spices such as pepper and pepper in proportion. More suitable for northerners' tastes. The soup is thick, spicy and delicious, and the rotten soup is fresh. Sprinkle a little sesame oil and balsamic vinegar when drinking. It's really fragrant, slippery, moist and delicious.
In the morning, in the breakfast shops in the streets, shiny oil and vinegar pots, old-fashioned orange plastic trays and simple tables, people are holding bowls filled with meat boxes and fried buns and burying their heads in soup. Have a bowl of mala Tang, even in winter morning, you can sweat slightly on your head. After the meal, the whole body is warm, and after eating, the mouth is still full of peppers. This feeling is probably: the world is worth it.
9. Jiangxi crock soup
Make good use of crocks to simmer soup in Jiangxi area. Lu's "Spring and Autumn Annals" recorded that "five flavors and three points, nine boiling and nine changes, will become the most delicious." Authentic crock simmer soup is made of meat with bones and various accessories, sealed with tin foil and simmered in a special big crock for seven or eight hours. It is full of color, smell and taste, and it is an authentic crock simmer soup.
The beauty of crock soup lies in crock pottery. Rich ingredients are put in and simmered into soup for a long time. The greasy part has been skillfully absorbed by the container, and the last thing left is the nutritious freshly squeezed juice. No one who has lived in Jiangxi does not love crock soup. As the most iconic regional food in Jiangxi, crock soup not only has a long history, but also has a unique taste and great health care effect. In autumn and winter, the climate is dry and cold. Drinking a can of moist crock soup can not only replenish water, but also improve the color. According to the combination of different ingredients, it can also have different effects such as enriching blood and benefiting qi, invigorating spleen and nourishing heart.
10, Wuhan ribs lotus root soup
Ribs lotus root soup is the most common soup in China, but if you have tasted ribs lotus root soup in Hubei, you will be surprised: Why is ribs lotus root soup so fragrant and sweet here? People in Hubei love to drink soup, and there is a saying that "without soup, nothing can be achieved", and ribs lotus root soup is the most representative and well-known soup.
Why is ribs lotus root soup in Hubei so delicious? The secret lies in its raw materials. The lotus root here is a nine-hole lotus root produced in Honghu Lake, Hubei Province. This kind of lotus root is very good in quality, white and tender, sweet and residue-free when eaten raw. Choose the noodles, the stew is soft and sweet, the soup is full of that sweetness, and it also incorporates the fragrance of ribs.