灏瀛牛鲜汤品牌怎么样 申请店铺

独属于这座城市的气质让灏瀛牛鲜汤变得更加灵动诱人，在广州这座城市中发挥着它独特的作用，但许多人也许不知道，牛鲜汤的发源地其实是洛阳，是今天位于河南省西部的一个地区。这碗汤历经多年的岁月，传承至今，如今在广州扎了根，对它来说也许是一个更加好的历史归宿。这座城市的热闹让它几千年的历史沉淀更加动人有韵味，激发了灏瀛牛鲜汤极大的潜力。

小小的店面，零星散落的客人，这是灏瀛牛鲜汤不同于其他热闹的店铺的一点，不像大多数传统老店那样有名气，不说都不知道是一家二十多年的老字号。这家店并没有在装修上花太多的心思，也许是因为汤太好喝了……天冷了就想喝汤，这种潜意识大概是与生俱来的。透过玻璃窗，一大锅牛鲜汤正在翻滚，熬得应该有些时辰了，看得我咕噜咕噜直咽口水。

好在单点的牛鲜汤是新鲜现焯，牛羊杂汤则是老火慢炖，即点即上。这家店的上“汤”速度炒鸡感人，没想到不用等位也能吃到这么地道的牛鲜汤吧!鲜汤中的这群“小绿”不是葱，厌葱星人可别害怕，他们是韭菜啦，用韭菜带代替葱花算是老西关牛鲜汤的传统搭配，汤底是名副其实的鲜甜，韭菜则大大丰富了这碗汤的口感。

汤内的牛羊杂分量很多!招牌上写的是祖传药炖，却没有很重的药材味，只有淡淡的药香味，牛羊杂本身炖煮的很烂，另一样招牌是牛三星汤，牛肝超级脆!!!想起小时候我妈总逼迫我吃猪肝，因为猪肝名目，长大后虽然真的不近视了却对肝类的口感产生了厌倦…而这碗牛三星汤我居然完全不抗拒，薄而脆的牛肝是我这二十年来吃过口感最好的…

牛三星配算萝卜是老人的传统吃法，这样交错吃起来酸酸甜甜，搭配鲜汤很赞。虽然切得大小不一随随便便的样子，但都是当天早上新鲜腌制的，每天也算是“限量”。当然，除了汤，粉面也是极好吃。与汤类不同的是，主食粉面还有另一种吃法就是加卤牛杂!卤过的牛杂与现焯的大有区别，不是鲜味而是甜甜的酱香味。

The unique temperament of this city makes haoying beef soup more flexible and attractive. It plays a unique role in Guangzhou, but many people may not know that the birthplace of beef soup is actually Luoyang, which is today located in the western part of Henan Province. This bowl of soup has been passed down for many years. Now it has taken root in Guangzhou. It may be a better historical destination for it. The bustle of the city makes its thousands of years of historical precipitation more moving and charming, and stimulates the great potential of haoying beef soup. This is a small shop with scattered guests. It's different from other busy shops. It's not as famous as most traditional old shops. I don't know if it's a 20-year-old shop. This shop doesn't spend too much time on decoration, maybe it's because the soup is so good I want to drink soup when it's cold. This subconscious is probably born with me. Through the glass window, a pot of fresh beef soup is rolling. It should have been boiling for some time. It makes me gulp. The good thing is that the single order of fresh beef soup is fresh and now Zhuo, while the mixed beef and mutton soup is slow stew, that is, order it and then serve it. The speed of "soup" fried chicken in this shop is moving. I didn't expect that you can eat such authentic beef soup without waiting. The "little green" in the soup is not green onions. People who are disgusted with green onions should not be afraid. They are leeks. It's the traditional collocation of old Xiguan beef soup to use leeks instead of scallions. The bottom of the soup is really sweet, and leeks greatly enrich the taste of the soup. There is a lot of beef and mutton in the soup! The sign says that there is a stew of ancestral medicine, but it doesn't have a strong taste of medicine, only a light smell of medicine. The stew of beef and mutton itself is very bad, and the other sign is niusanxing soup, the beef liver is super crisp!!! When I think of my mother, she always forced me to eat pork liver, because the name of pork liver, although I really don't have myopia, I'm tired of the taste of liver And I can't resist this bowl of beef Sanxing soup. The thin and crispy beef liver is the best one I've eaten in the past 20 years Niusanxing with radish is the old man's traditional way of eating. It tastes sour and sweet in this way. It's very good with fresh soup. Although the cut size varies with the appearance of defecation, they are all fresh pickled that morning, and every day is considered as "limited". Of course, besides soup, noodles are also delicious. Different from soup, there is another way to eat noodles as the main food, which is to add marinated beef jerky! The marinated beef jerky is quite different from the modern Zhuo's, not fresh but sweet sauce flavor.

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