Yunxian Sanhe Soup

Yunxian Sanhe Soup

　　Since the Yuan Dynasty, the city of Yunyang (Yunxian) Prefecture has expanded its urban area and built numerous temples. Yunyang Prefecture was once renowned across Hubei for its classic, elegant, and majestic architectural style as well as its captivating cultural heritage. Many wandering knights, merchants, scholars, and poets have composed verses and left inscriptions here. Among its many attractions, the local culinary culture of Yunxian is especially eye-catching. Yunxian boasts a wide variety of local snacks, and among its famous delicacies, "Sanhe Soup" stands out as a unique gem in the region’s cuisine. It is said that the origins of Sanhe Soup can be traced back to the distinctive halal food traditions of the Hui people in Yunxian. At the time, the most famous Sanhe Soup in the old town of Yunxian came exclusively from Zhang Gouwa’s Sanhe Soup. His cooking technique was an authentic family recipe passed down through generations, with a unique flavor that appealed to all ages, and it has since been refined and popularized by many restaurants.

Most Sanhe Soup vendors, no matter how elegantly or luxuriously their shops are decorated, follow a standard practice of setting up a large iron pot with a diameter of about 1–2 meters right at the entrance. In the middle of the pot sits an iron ring holding a large clay pot, which serves to separate the main ingredients and soup base from the outer area. If you approach the pot, the rich aroma wafting through the air, coupled with the sight of deep red braised beef, thick and tender green onion whites, bright red spicy chilies, and golden, oily hot soup, will make it hard to walk away. You’ll find yourself lingering and inevitably pulling out your wallet for a bowl of this flavorful soup to treat your taste buds.

The main ingredients of Sanhe Soup include: chewy and fine-textured sweet potato noodles, handmade dumplings stuffed with premium beef filling, and expertly sliced braised beef. The preparation method is as follows: first, the thin noodles are placed in a bamboo strainer, rinsed, and then put into the central iron ring or clay pot in the big pot. They are repeatedly blanched in boiling water 3–5 times before being ladled into a large bowl. Next, six cooked dumplings and a stack of thinly sliced beef are added to the bowl. Then, two scoops of piping hot soup (preferably broth made from beef or pork bones) are poured over the ingredients until they are well submerged. Finally, seasonings such as MSG, pepper, chopped cilantro, green onions, and mashed garlic are sprinkled on top. The soup is then ready to eat. Depending on personal taste, those who enjoy spice can add a spoonful of chili oil, while those who prefer sourness can drizzle in some aged vinegar. A steaming, fragrant, and delicious bowl of Sanhe Soup is thus complete.

Sanhe Soup is most popular during the winter and spring seasons. Especially after the Start of Winter, the eateries serving it are often packed with customers, leaving no empty seats. People enjoy the soup while emitting satisfied “mmm” sounds. Men eat until they’re drenched in sweat, while women eat until tears glisten at the corners of their mouths. A bowl of Sanhe Soup warms the body from within, and is believed to have therapeutic effects for fatigue, asthma, and rheumatism.

Sanhe Soup has been a famous local delicacy in Yunxian since ancient times, giving rise to the saying, “If you visit Yunyang without trying Sanhe Soup, you haven’t truly been to Yunyang.”