Huainan Beef Soup

Last updated by chinatravel at 2014/5/11

Huainan Beef Soup places an emphasis in material selection. It selects the yellow cattle in the area of the Huai River and the Yangtze River as the ingredients and uses cattle bones to make soup. To make this dish, be sure to soak bloodiness out of beef and rinse the bowels before putting them together into the pot, and then fry Huai peppers with self-made beef oil to make red oil. Therefore, the beef soup centers on the soup. If the soup is not pure, it will taste bland. Though there are varied methods of making beef soup, they all use local specialties as supplementary ingredients, such as Huai taro noodles, green bean cake, dried bean curd crust(Ganzhang and Baiye) and sweet bean dumplings, etc. The Huainan Beef Soup is featured by thickness, purity and freshness with moderate spiciness. It has rich ingredients with a strong lingering taste. It is suitable for four seasons.

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