The tip of the tongue of China Huainan beef soup in which episode?

I'm getting fat in my middle age, and my weight, like the price of gasoline in this part of the world, is only going up, but not coming down. So I started not to

eat dinner, especially late night snacks. But because of the frequent overtime work, the stomach and intestines on the way home, like an alarm clock. A

Road hesitation, until I saw the lights of the Songyu Xili Huainan beef soup.

This beef soup is a kind of Anhui local snacks, cattle bones and yellow beef with spices slow simmering, beef sheep rotten, fishing

dry up. The beef is sliced into paper-thin slices and placed in a strainer with vermicelli, thousand sheets of rice, and mung bean cakes when it is time to eat. The temperature of the soup pot covered with

thick butter is extremely high, and the strainer is put into the pot and cooked in one blanch. Beef soup has a strong regional, in Beijing

eaten a few, either too many spices and herbs to take away the flavor, or the beef cooked too much firewood. Songyu Li this, the owner's name is Hao, the first

once ate his beef soup, I gave the "infinitely close to Huainan" evaluation in the microblogging, and soon became his

home regular.

Like cell phone numbers, a lot of food has an exclusive place, and often when you leave it, the flavor changes. So

personal experience, in Beijing to pick around the specialty snacks, I would look for signboards reflecting the name of the place as detailed as possible. For example

Bai Zi Wan of Sichuan Jianyang mutton soup, Muxidi Song Xiang Yuan Lingbao bakery ...... Sometimes, the county and city names are not enough, the most

Good more specific to the town or village, like the Chaowai of Leshan Macun fish head, Baijifang of Mianyang GaoShuiYang rice noodles ... ...Of course not

not all such stores are reliable, but with eyes closed will be better than open in a room in the north and south of the "famous snacks

gathering".

Whenever I see a sign like this, I immediately think of those who have a southern accent and are full of

hope that they can make a living with their craft.

But Hao is not a hard-working man. In his hometown in Anhui Province, he was a grassroots cadres,

and could have retired to spend his days at home. But Hao's son came to Beijing more than a decade ago, and has worked as a singer in a bar and as an emcee in a wedding

ceremony company, and is now considered to have landed on his feet. The old couple thousands of miles away can not help but be attached, after coming, the son is busy

, Lao Hao and his wife and some lonesome, so they picked up the family heirloom of beef soup craft.

Initially, the materials were shipped from Huainan, and over time, the logistics costs were too expensive, so they had to use local ingredients.

The mung bean cakes are homemade by Hao, and the noodles have been replaced by local tofu shreds, especially the vermicelli, which are soft with

toughness in Huainan, and are now made of Tangshan vermicelli, which is soft and mushy. The good thing is that Lao Hao is the original practice, the soup flavor is particularly positive

. A large pot in the back of the kitchen starts to boil the soup in the middle of the night, and the wok fills the small store.

Lao Hao do this not entirely to earn money, beef has long risen to 18 yuan a catty, beef soup bowl is still kept in

10 yuan, so the store is always full of people, often after 10 o'clock at night, the store is still brightly lit

. In addition to outsiders from around Anhui, there are also many local customers. The north is not so picky, often have a local accent

audio neighboring table, on the 10 yuan bowl of soup, drinking 6 yuan erguotou, talking about billions of business, sounds super

level of addiction. People like me, who work a lot of overtime, can't help but mentally struggle every time I pass by there, sometimes shamefully speeding through in consideration of my

weight. But the tasty soup, full of animal fat, could

fill my mouth just thinking about it.