Jinhu Traditional Meat Soup Introduction
Lin Xia (born in 1951), affectionately known as "A-Jia A-Ma," started selling pan-fried buns with her husband to support their family when her son was in the 4th grade. Later, they switched to selling meat soup, meat rice dumplings, and milkfish soup, ultimately gaining fame with their traditional meat soup, becoming a specialty snack in the Jinhu area. "A-Jia A-Ma's" meat soup consists of two parts: the pork and the broth. The pork is shredded, mixed with seasonings and fish paste, then boiled in pieces until cooked and cooled for later use. The broth is made by adding shredded bamboo shoots, seasonings, rock sugar, dried fish, and fried garlic to boiling water, finishing with beaten eggs. If bamboo shoots are unavailable,山东 cabbage is used as a substitute. When a customer orders, the prepared meat is heated in the broth, scooped into a bowl, and served with vinegar on the side. The noodles are made by placing the meat soup over blanched fried noodles. In addition to meat soup, "A-Jia A-Ma" also sells meat rice dumplings and milkfish soup. The filling for the meat rice dumplings includes pork, scallions, and glutinous rice, wrapped in bamboo leaves. The milkfish is locally sourced, and A-Jia A-Ma personally removes the fishbones, ensuring her milkfish soup is boneless.
