Huainan, located in Longzhou Bay of the Yellow River, is rich in products, especially sheep and cattle, so Huainan people also have their own uniqueness in beef production and processing. Huainan beef soup also has a unique flavor, which is popular in the north and south of the river. It is a well-known snack in Huainan area, which makes people never tire of eating it. Two spoonfuls of broth, half a bowl of vermicelli, a few pieces of beef, a handful of bean curd skin and bean cake, sprinkled with light fragrant lai, and finally poured with pepper oil, is a classic Huainan beef soup. It looks unremarkable, but after eating it, it is spicy and delicious, and the soup is fresh, which makes people feel unfinished.

Pure Huainan beef soup pays great attention to the selection of ingredients. The main ingredient of beef must be local yellow beef, which tastes excellent because of its acidity and alkalinity. It should be noted that when cooking beef, it needs to be soaked in blood. Beef soup is mainly soup, and soup is tasteless if it is not alcohol. Boil the cow's head, bone, viscera and beef together in a large iron pot, so that the stewed soup tastes particularly mellow and deep.

As we all know, Huainan is a well-known "water tofu paradise". The flavored bean cake and bean curd skin in Huainan beef soup are both bean foods. It can be said that Huainan's characteristic tofu is perfectly combined with beef soup. Pepper, the oil in Huainan beef soup, is not ordinary pepper, but yellow cream. Pour the boiling yellow cream on the ground pepper, and add seasonings such as salt and sugar until it cools naturally.

The pepper oil in Huainan beef soup can be said to be the icing on the cake in Huainan beef soup. Whether it's winter or summer, it's very comfortable to drink a bowl of thick beef soup and have a crispy pancake. Although a bowl of plain Huainan beef soup is simple, it is not as generous and generous as Huainan people. The main reason why Huainan beef soup tastes good is not only the seasoning formula, but also the practice. The key is beef. Every family has its own seasoning formula, and the content is different, which is also to highlight the taste of beef. The practice is very simple, basically the same model. Only beef, which can't be learned elsewhere, is a local variety, whether it grows up after eating grass or is free-range.