The soup is a traditional Chinese name for the Han nationality in Henan Province. It originated from the city of Xiangyang in Henan Province. It has been passed down for more than 100 years and has been passed down to the present. There is a saying that "the heavenly dragon meat, the ground meat", it is said that the Emperor Qianlong visited the Huaiqing in the south and tasted the meat of Huaiqing House. . For the Central Plains, a special product. The so-called noodle soup is made of modern processing technology to refine the aged old soup after cooking. The soup is rich in protein, collagen, vitamins, minerals and other nutrients required by the human body. It is a good nourishing fitness.

The unique geographical environment of Huaiqing Prefecture, the Yubei Plain, which is cultivated by Fengmao Herbs, is extremely healthy, delicate and nutritious, and is highly praised by the Chinese. Due to the unique geographical environment and human factors, such as the geographical, soil and climate, the Huaiqing House has the advantage that other similar products can't match. The soup is tender and tender, with a fragrant scent. After eating, it has a long aftertaste and is a good product for all ages. Have you heard the words "the dragon in the sky, the meat on the ground"? According to legend, Emperor Qianlong privately visited Jiangnan, and went to the Yueshan Temple through Huaiqing House (now Jiaozuo District). He smelled the scent of the scent, and sang the soup and meat. After the tasting, he screamed and sang, and with the handwriting, the word "noisy soup, the Central Plains" "Give the chef and praise it as the "master". Since then, the master of the teacher has won the reputation of the Central Plains, and has followed the ancient law of the past century and passed down to this day. The meat of the soup is red and tender, and the taste is strong. It is thinner than the fiber of the beef. It tastes better. There is no fatty of the pork, and there is no smell of the lamb. Therefore, it is true that the meat is the top grade of the meat. The so-called noisy soup is to add oyster protein, salt and pepper, spices and a little starch to the broth for many years. After stirring in one direction, it becomes a bowl of fragrant juice. The entrance is fragrant and the lips are fragrant. Huaifu’s soup was originally originated from a very unknown lane in the city of Xiangyang. It was said that it was famous in the Ming and Qing Dynasties and reached its peak in the late Qing Dynasty. Legend has it that in the hutong, a family of Dong’s family will kill the ones that have been idle after they have planted the land, and carefully make them into the street for sale. They did not expect to sell them immediately, and they started to sell the meat. Over time, the more and more fragrant meat, the more and more households selling meat, there have been Hu, Yi, Wang, Xu and other families. Because Xiangyang Ancient is the Huaiqing government, the business is developed, and the merchants gather. Every day, merchants from all counties and counties gather here to distribute meat to all parts of the country. Since then, Huaifu has been famous for its meat. This alley has thus been named "killing hutongs", which has been passed down to the present day, and its reputation has spread more and more. "Compendium of Materia Medica" upload: 驴 meat temperature, with qi and nourishing, nourishing and strengthening the yang, nourishing yin and kidney and lungs and other functions, especially in the annoying, soothe the nerves, clear brain has a unique effect. There are also folk songs in Huaiqing, saying: the dragon in the sky, the underground meat. The meat is rich in protein, carbohydrates, calcium, phosphorus, iron and a variety of amino acids required by the human body. It is sweet and warm, and can nourish blood, nourish yin and nourish yang, and calm the nerves, especially for women. There is also the effect of skin care to remove spots. Among the many families selling meat, Dongjiu Meat Museum is the most famous. Dongfengwu, Dong Zhankui, Dong Dechang, Dong Fulai, Dong Cunyi, and the sixth generation of Dong Guoqing’s Huaifu meat banquet have been developed. To the full-fledged meat of more than 100 kinds of dishes, the famous such as soup, meat, clam meat, glutinous protein, scorpion intestine, scorpion whip, hoof tendons, etc. are also household names, fragrant and floating inside and outside the sea.

Huaifu noodle soup quality technical requirements First, the variety of local cockroaches, breeding management 1. Breeding methods: free-range and circle feeding 2. Feed conditions: locally grown corn, beans, and yam, Achyranthes, pregnant The chrysanthemums and vines are the main feed. 3. Standard for the release: the age of the pub is 2-3 years old and the weight is 200-250kg. 4. Environmental safety requirements: The implementation of national regulations on the prevention and control of breeding environment and epidemic diseases shall not pollute the environment. Third, the processing technology requirements 1. Raw material selection: (1) 驴 meat: produced in the protected area, in line with the above-mentioned one or two provisions of the health 驴. (2) Old soup: boiled meat soup used in the processing of meat. (3) Noisy soup: Quantitative old soup is added to deep well water, scorpion bone and various seasonings to prepare and cook the broth meat soup, which is milky white or brown. (4) Seasoning: Chinese herbal medicine spices for flavoring, deodorizing and flavoring in the processing of clam meat (per 100 kg of water: 0.1 kg of anise, 0.06 kg of pepper, 0.06 kg of cinnamon, 0.02 kg of clove, fragrant leaves) 0.1 kg). (5) Water: It is a weak alkaline, local deep well water rich in minerals, trace elements, etc., in line with national drinking water standards. 2. Production process: 3. Process points: (1) Material selection: buy live 2-3 years old and weigh more than 200kg. After slaughtering, immerse the meat in a special container, cleaned. Soak the meat in water for 1-2 hours. (2) Pickling: Cut the soaked clams into large pieces and let them dry for 12 hours in a room no higher than 10 °C, then put 10 kg of water, 2.5 kg of salt and nitrite 15 per 100 kg of clam meat. Gram, marinated for 8 hours. (3) boiled meat: remove the marinated clam meat, put it into a large pot, add the old soup and seasonings proportionally, add local deep well water to submerge the clam meat. The cooking time is 40-50 minutes, and the pan is boiled and boiled in the room. (4) Noisy soup: Add the prepared old soup, seasoning and clam bones in the pot, inject the local deep well water, cook for 8 hours, and turn off the heat and cool off after the “noisy soup” is thickened. (5) Cooking: When the soup starts to thicken, add the cooked meat of six minutes. After 2 hours of cooking, the pan is naturally cool. (6) Packing: Vacuum-pack the cooked meat and “noisy soup” and sterilize them in a high-temperature sterile pot. The sterilization temperature is above 120 ° C, and the sterilization time is 30-45 minutes. Fourth, the quality characteristics (1) sensory characteristics: color red brown, fleshy tender and soft, delicate and salty, rich in nutrition. (2) Physical and chemical indicators: fat content ≤ 3%, protein content ≥ 20%. (3) Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of Huaifu’s noodle soup can submit an application to the Quality and Technical Supervision Bureau of Fuyang City, Henan Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Henan Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. After the announcement. The inspection agency for Huaifu's noodle soup is selected by the Henan Provincial Bureau of Quality and Technical Supervision in a testing institution that meets the qualification requirements.