Houan powder soup: This bowl of "fresh" is related to the years

Houan powder.

In Wanning, there is always one food worth going to early in the morning, just for the most authentic bowl, it is Houan powder soup.

A bowl of authentic Houan powder soup, lean meat, pork intestines, pork belly, shrimp, etc., sprinkled with green onion, with fried dough sticks, is really delicious. Maybe you can add an egg.

There is no secret to the recipe of Houan powder soup, but the difference between the powder soup in Houan town and other places is only a "fresh" word, and its taste is related to the years.

In the Houan Farmers Market No.30, hidden Wanning's more famous Houan powder soup shop - Wu family powder soup shop. Wanning Houan powder Soup, which is tasted all over Hainan today, originated from here.

As early as the 1960s, the Wu family powder soup great-grandparents set up a table in their small tiled house in Houan Village to make powder soup for the neighbors to subsidize the family.

In the late 1970s and early 1980s, Wu's grandfather, Wu Qichuan, rented a house on Houan old Street and moved the business to the market.

In the past, the powder of Houan powder soup was to soak the rice in water for 2 hours, wash it several times, grind it with a stone mill at home, steam it in a steamer, and then cut it into powder. The soup of Houan powder soup is made by boiling pig's head bone and pig femur for several hours. In order to eat powder soup early in the morning, the Wu family often has not yet light, they have to get up.

The idea of the older generation is very simple, as long as someone wants to learn, Wu Qichuan will teach them. The apprentices he taught are now scattered, and his eldest son has been a cook in Wu family powder soup for many years.

In 1993, Wu family powder soup was passed down to the third generation Wu Guangliang. Wu family powder soup in the old street business is booming.

With the shift of the economic center of gravity, the old street disappeared into everyone's vision. It has been 20 years since Wu family powder soup moved to the current Houan Farmers' market.

Because at the farmer's market, Wu family powder soup always gets the freshest ingredients. The lean meat is Wanning black pork, and the intestines are cut on the spot and delivered directly from the booth next door. Feng Pingxia, the fourth generation inheritor of the Wu family and daughter-in-law of the sun, said that this is also the main selling point of powder soup in the post-an town, and the food is a "fresh".

At 4 o'clock in the morning, the Wu family turned on the electricity to the insulated cooking bucket and began to make soup, which could be made at dawn.

The starry night of the Wu family is busy, passed down to the present day.

The soup base should be boiled all the time, no heat, and the bones of the soup will be bought by the diners.

People who often eat an powder soup after eating soup as long as they drink a soup, they know how the level of the store. Some shops soup taste is strong, only the condiment under heavy, eat the taste is ok, after the dry mouth.

When many people come to Houan, they always ask where Wu family powder soup shop is. Wu Guangliang's wife Yan Xia said that 10 kilograms of powder can make 25 bowls of powder soup, and the amount of daily work is about 70 or 80 kilograms. A small shop, 12 tables, they sell 200 bowls a day.

During the festival, they need 250 kilograms of powder and can sell 600 bowls a day. Their whole family needs to work, they need to hire workers, people are surprised, how to do it?

Feng Pingxia explained that the reason is that many people go home for the New Year and eat powder soup together in the morning. Not only did they pack more than a dozen or twenty pieces to take away, but they also brought their own big pot, and several people together to carry a pot or a bucket of soup back.

Yan Xia said that when their second son got married, they would go out and open a new shop. The "treasure" store operated by the family has unknowingly gone through 20 years, but no matter how the years change, the taste in the memory remains unchanged. (Reporter Lin Boxin)