驴肉汤制作技艺（东关大石桥陈记驴肉汤）

申报地区：瀍河区 2020年08月 第5批

洛阳人喝汤的习俗，其历史可追溯到唐武则天年间。洛阳从古至今作为兵家必争之地，在战乱的年代，既要裹腹，又要满足胃口，美味的汤汤水水就成了既简单又理想的饮食。“清晨一碗汤，神仙都不当”，正是洛阳人典型的生活写照。

东关大石桥陈记驴肉汤起源于清朝同治年间，由陈家祖辈创建，延续至今已有百余年历史。陈运先生在祖辈的基础上不断研究探索，调整配方，将花川、砂仁、豆蔻等几十种佐料，根据四季配制种类和比例，冬天下料重暖，夏天下料去热，春秋二季下料性平，制作出的驴肉汤鲜香可口，驴肉熟而不烂，成为了洛阳汤中的代表。

The history of the soup-drinking custom of Luoyang people can be traced back to Wu Zetian period during Tang Dynasty(690 AD-705 AD). Luoyang has been a battleground for military strategists from ancient times to the present In the era of war, it is necessary to wrap the belly and satisfy the appetite. The delicious soup has become a simple and ideal diet. "A bowl of soup in the morning is not appropriate for a fairy" is a typical life portrayal of Luoyang people. Dongguan Stone Bridge Donkey Meat Soup originated in the Tongzhi period of the Qing Dynasty(1862 AD-1875 AD), created by the ancestors of the Chen family, and has a history of more than 100 years.