牛肉汤制作技艺（南关街口小碗牛肉汤制作技艺）

申报地区：老城区 2020年08月 第4批扩展项目

洛阳自古汤负盛名，而洛阳汤起老城。牛肉汤在洛阳最早可以追述到夏朝，据《尉缭子》记载：“太公望年七十，屠牛朝歌，卖食盟津。”（盟津即孟津县）。相传东汉光武帝时，一日光武帝便装出游，行至西华门（今洛阳老城西华街附近），从一所民宅里飘出香味，原来是一老者正在熬制牛肉汤，光武帝邀众大臣一起品尝，只见碗中汤汁金黄，加上薄薄的牛肉，肥而不腻，光武帝及众大臣无不绝口称赞。

洛阳南关街口小碗牛肉汤制作讲究，每天下午4时将大量敲开的牛骨头置于近一人深的大锅内，汤烧沸后，就通宵达旦地用文火熬煮，小碗汤的牛肉也有讲究，需要先把牛肉煮熟，剔除牛油，然后切成小块薄片，每天早上5时和秘制香料一起放入熬煮一夜的骨汤中，待汤客到来，从汤锅中将牛肉捞至小碗里。“早晨一碗汤，神仙都不当。”南关街口小碗牛肉汤有着百年的历史传承，自郑敬波曾祖郑铁成创始以来，经郑顺昌、郑西方两代人的传承，自成一派，在汤客中建立了良好的信誉和口碑。

Luoyang has been famous for its soup down the ages, for example, the origin of beef soup could be traced back to the Xia Dynasty in Luoyang. According to the records of Wei Liao Zi, " Jiang Ziya will be 70 years old next year. He used to sell beef in Zhaoge and later sell beef soup in Mengjin". It is said that when Emperor Guangwu of Han Dynasty(25-57AD) was in power, one day dressed as a commoner, he passed the Xihua Gate, suddenly, a fragrance came from a house. It turned out that an old man was cooking beef soup. Emperor Guangwu invited all the ministers to taste the soup, golden in color with meat fat but not greasy, all highly praised it. To cook the soup takes rather a long period of time to stew the bones mildly from early night till dawn with slow fire once placed in a large pot close to one person's height After the meat is hard-boiled, the beef will be removed of fat, further cut into small slices and put into the bone soup with secret spices. When customers arrive, the beef is scooped up from the soup pot into a small bowl. "Nothing could be compared to a bowl of beef soup in the morning" become a commonplace saying among Luoyang locals. Currently, Nanguan Small Bowl Beef Soup Restaurant, with the great efforts of Zheng Shunchang and Zheng Xinfang, have a good reputation with nearly 300 franchise stores around the country.