China News Agency, Heze, December 22. Title: Southwest Shandong Jar Soup: Spicy, Fresh and Slippery

　　Author Li Xin Xiao Shouxiang

　　A bowl of canned soup, served with a plate of strong buns (oil cakes), and a plate of pickles, eating heartily and sweating... In Juye County, Heze, Southwest Shandong, the local people’s breakfast starts with a bowl of steaming canned soup start.

　　As a unique local delicacy in Southwest Shandong, jar soup has exquisite materials and unique recipes. It has been included in the famous delicacies of Southwest Shandong and Shandong.

　　According to records, jar soup originated from the market in Daxie Town, Juye County in the late Qing Dynasty, with a history of about 150 years.

Daxie Market Town used to be an important traffic route in Southwest Shandong, and business travelers in the past mostly stopped and had meals here.

At that time, Xie Dengpu, the founder of Jars Soup and a villager in Xieji Village, added vermicelli to the soup made from sheep bones and haggis, and sold it to passing vendors.

In order to keep warm, he prepared the soup and put it in earthenware pots. This soup is delicious and cheap, and is welcomed by merchants. It is called "jar soup".

　　"Jar soup is made from fresh raw materials such as lamb bones, lamb head meat, lamb liver, lamb heart, and lamb tripe for a long time. It is mostly seasoned with pepper and ginger, and then put in local high-quality sweet potato vermicelli. It has a thick and fresh soup. It has the characteristics of being fragrant, not fishy or smelly, the fragrance is striking, and it will not get greasy after drinking for a long time." Xie Jingliang, the sixth generation inheritor of Xieji jar soup, said.

　　"In Juye, every family can make potted soup." As the owner of a family of potted soup in Juye, Kong Xiangjie has a soft spot for potted soup.

"Authentic jar soup must use the unique free-range goats in Southwest Shandong, weighing 40 to 50 kilograms, and the growth cycle is generally about one year. The jar soup made in this way is thick and tender."

　　"Sheep bones, mutton head meat, mutton liver, mutton heart, and mutton tripe must be fresh, slaughtered on the same day, and washed repeatedly, so that the soup made in a pot will have no peculiar smell, miscellaneous smell and muttony smell. "In order to make a bowl of authentic pot soup, Kong Xiangjie has to go to the store every day at 3 o'clock in the morning to prepare ingredients.

"The order in which the ingredients are put into the pot is also very important. The lamb bones should be added first, then the lamb, lamb liver, lamb tripe, etc., boiled on high heat, and simmered on low heat for more than 4 hours until the soup is thick and thick, similar to milk. Then Supplemented with local sweet potato vermicelli, Chinese prickly ash, pepper, minced ginger, minced green onion, minced coriander and other condiments, it is smooth in the mouth, spicy and delicious, and it is self-contained."

　　"Compendium of Materia Medica" records: mutton "warms the middle and nourishes deficiency, appetizers and strengthens strength, nourishes kidney qi, nourishes liver and improves eyesight, strengthens spleen and stomach, and nourishes lungs and qi."

Mutton is recorded in medical classics such as "Food and Medicine Heart", "Drinking Meals", "Thousands of Gold Prescriptions", "Chinese Medicinal Diet Science", "Handed down Health Preserving Materia Medica".

Modern scientific research has confirmed that mutton is rich in various trace elements and vitamins, and is an excellent food for diet therapy.

　　In order to adapt to modern people's pursuit of healthy diet, the new generation of inheritors have improved the processing technology and production process of jar soup, absorbed the ingredients and formulas from Xinjiang, Ningxia and other northwest regions, making the soup less greasy and more refreshing.

The ingredients are also mainly haggis, adding whole sheep soup and mutton soup, making the soup more suitable for the tastes of young people nowadays.

　　In order to meet the needs of the market, in 2021, the local market launched instant vacuum-packed canned soup and registered a trademark, which is convenient for consumers all over the country to purchase, so as to relieve the gastrointestinal homesickness of wanderers.

　　"The vacuum-packed canned soup is based on traditional technology, combined with modern food technology, steam boiling and physical high-temperature sterilization, not only easy to carry, but also retains the color and taste of traditional canned soup to the greatest extent." Shandong Kangshun Food Co., Ltd. Xie Yongjin, the person in charge of the company, said.

　　Xie Yongjin said that as a traditional local delicacy, if the jar soup wants to go global, it is necessary to continuously improve the production process and increase the variety on the basis of adhering to the tradition and consolidating the surrounding markets in Southwest Shandong to make it more in line with the food tastes and tastes of different regions. health needs.

It is reported that the company has developed markets in Chongqing, Chengdu and Hangzhou.

(use up)