Chapter 3 Duo Shan Niu Mat

In Huaqiao Village, Duoshan Town, at the junction of Lengshuijiang and Lianyuan, Loudi City, there are 30 to 40 full-feast restaurants and 20 to 30 cattle slaughter shops along the road. All the cattle came.Every time I return to my hometown in Xinhua from Changsha or Xinhua from my hometown to Changsha, I will have a full meal at the restaurant in Huaqiao Village, Duoshan Town, before I am willing to leave. Duoshan Town is the east gate of Lengshuijiang City, located in the "Silver Triangle" of Lengshuijiang, Loudi, and Shaoyang, and is the key point to enter the ancient Meishan.

As famous as Duoshan Niu Banquet is Pingshang, which is separated by a mountain.Duoshan and Pingshang were originally a town, both of which belonged to Xinhua County. Later, because Lengshuijiang and Xinshao divided some areas from Xinhua to establish a new administrative region, they belonged to the current two cities of Loudi and Shaoyang.There is a street of Duo Shan Niu Banquet, which is lined up in a row, which is very spectacular.There is a slaughtered whole cow hanging in front of every household, and customers can order whatever they want, from the head to the tail, which is very enjoyable and makes diners linger.Duoshan Beef Banquet is very famous in Loudi, Xinhua, and Lianyuan because of its special taste. Passengers who pass through Duoshan Huaqiao area must have a full meal, and they are willing to leave after eating Niuquan Banquet.The chefs of the Duoshan Niuquan Banquet are all housewives of local farmers. They use various organs and viscera of the cattle to cook. Every dish is related to the cattle. Widespread.

The cattle in the Duoshan Cattle Feast are all local yellow cattle. The locals call them Huanggu, also known as Xiangxi cattle. They are gentle, muscular, strong in bones, broad in chest, straight in back and waist, strong in waist and hips, and strong in limbs and tendons. , good at mountain climbing, steady gait, sensitive action, good meat quality, less fat, is an ideal beef cattle.The locals eat beef, not raised beef cattle. They are used to eating farm cattle that have been worked and cultivated for two or three years, so that the beef is chewy. Huaqiao used to belong to the central area of ​​ancient Meishan. In March of the second year of Jingyan in the Southern Song Dynasty (1277), Zhang Hu of Meishan Xinhua raised troops to fight against the Yuan Dynasty. After being brutally suppressed by Yuan soldiers, Zhang Hu was defeated and captured. He would rather die than surrender.The Meishan cavalry of the People's Defense of the Yuan Dynasty made a comeback and massacred horses in the Huaqiao area of ​​Duoshan. After killing the horses, they slaughtered the cattle.There is a poem that goes: "The butcher's shoulders at the bridge head are full of dust and cow dung. The villagers who slaughtered cattle are sweating profusely." The local people have inherited the habit of slaughtering cattle, which has been passed down to this day.

The Huaqiao Beef Feast pays attention to the freshness of the ingredients, and the ingredients are slaughtered and cooked right away.The chef's knife is excellent, and the knife is accurate and as thin as paper.Chefs are used to cooking oil in large stoves and high fires. They have quick eyesight and quick hands to master the heat.The whole beef feast is served with local mountain pepper oil and home-dried dried red and white peppers, which is full of spiciness.The main dishes of the beef banquet I have eaten are beef brain marrow, beef nose, hot and sour beef louver, iron plate steak, stir-fried yellow beef, beef offal hot pot, three-in-one soup, popcorn tendon, stewed bullwhip, tripe, beef liver, Beef heart, beef loin, beef intestines, beef blood, bezoar throat, etc., are all exquisite and different.

The beef feast is tender, hot, sour and unique in flavor, embodying the essence of Meishan’s food culture. The dishes are full of spicy flavor, the plates are bright red, and the dishes are complete in color, fragrance, type and utensils, and diners will never tire of eating them.I am used to adding Xinhua water wine to the fun, drinking some Xinhua water wine, eating spicy beef mat, chewing slowly, savoring the taste.After eating, the lips and teeth will remain fragrant, which is memorable. After eating and drinking enough, and sweating profusely from the spicy food, my whole body is comfortable and unobstructed. I can go to the roadside of Huaqiao Village to see the rural scenery.You can also take a look at the scene where Paoding kills the cow. Although the scene is bloody and terrifying, it is still eye-opening. It takes about an hour for them to slaughter and dismember a whole cow.The butcher holds a sharp knife and can do a job with ease. The bones are shaved clean, and there is no waste on the cattle. Even the offal and offal have become delicacies on the banquet of cattle.