Beef Soup 牛肉汤

Beef Soup (牛肉汤) in Luoyang (洛阳), Henan, is one of the city's traditional named foods, and since 2020 it has had a Luoyang local cooking standard of its own.

Ingredients

The Dahe Daily (大河报) reported in April 2020 that the Luoyang market regulator had issued local standards for the cooking of three traditional Luoyang foods: beef soup, mutton soup and Xin'an scalded-dough dumplings (新安烫面角). For beef soup the standard recommends fresh yellow-cattle beef from animals raised for one to two years in the hill country of western Henan (豫西).

How it is made

While keeping to tradition and the soup's own character, the standard sets out and details the raw materials, equipment, cooking process and sensory requirements. It was drafted by the Chanhe District (瀍河区) market regulator, the Luoyang quality inspection and testing centre, the Majieshan beef soup restaurant (马杰山牛肉汤馆) and the Luoyang catering company Yuxiuzhai (豫秀斋).

Where it comes from

Asked when Luoyang beef soup began to have raw minced garlic stirred in, the regulator answered that the city's beef and mutton soups have developed many flavours over a long time. Different soup houses use different condiments, in different proportions and in different ways, and the regulator called that variety the charm of Luoyang as a "soup city" (汤城). The standard names only the few condiments nearly everyone uses, and it is a recommendation rather than a rule.

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Nanyang Beef Soup 南阳牛肉汤 →

Nanyang's clear beef soup is built on Nanyang yellow cattle; Luoyang's standard recommends yellow cattle from the hills of western Henan.