Why is there chicken soup, sheep soup, but no pig soup and beef soup?

Chinese are more particular about the cooking of meat, according to the nature of the ingredients to take the corresponding processing methods, so that it reaches the most delicious, the highest nutritional value, the best characteristics of the ingredients, so there are six cooking methods such as frying, stir-frying, stewing, frying, marinating, stewing. Sheep are abundant in the northern grasslands, belonging to the main meat of nomadic people, because they do not have a fixed residence, long-term mobile grazing, it is not convenient to bring how many condiments and tableware, objective conditions limit it can not be cooked with a variety of dishes, generally boiled and salted. Although the herdsmen settlement has been built one by one, the herdsmen's new village has been retained, and the production of sheep slaughtering dishes is still led by stewed soup, and mutton soup has long become a local delicacy in the north, which is deeply loved by the people of the whole country.

The breeding of pigs belongs to captivity, is a kind of food that can be made rich in Laipin, first of all, stir-fried, fried raw and fried meat, back to the pot meat, fish-flavored shredded meat, etc., followed by bursting, bursting belly, bursting fat sausage, and then fried, marinated, stewed, fried sweet and sour pork ribs, fried crispy meat, steamed meatballs, etc., marinated pig face, marinated ears, marinated tongue, marinated large intestine, marinated belly, etc., stewed elbow, stewed meat, stewed pig's feet, etc., steamed white, tamale, etc., to name a few, countless. Although there is no such thing as pork soup, when the farmers in southern Sichuan start to kill pigs during the winter solstice every year, there is a traditional village pot dish called shaved pig soup, which is also known as whole pig soup. The stewing method is very simple, take a part of the various parts and organs of the pig, stew it into a pot of clear soup and puree, and dip it in paste sea pepper water to eat.

This kind of big pot dish almost every household has to make when killing the pig, and invite relatives and friends and the right neighbors to toast together, the atmosphere is very lively and prosperous, the Lai Pin soup is tender and smooth, replenishes qi and blood, and is suitable for all ages.

Chicken and lamb are relatively low in fat, making soup very suitable.

Pork has a high fat content, so it is less likely to use whole pork to make soup, and more pork bones are used.

Beef is because of the toughness, but there is also beef soup, that is, the practice of beef bone soup is more common, so it is not called pig soup cow soup, pork bone soup and beef bone soup are available!

Because ordinary, no features, not for nothing! Aren't pork bone broth and beef bone broth both?

Yes, the pork rib soup I usually drink, borscht, and bone broth are all pork and beef, but they are not called xx pig soup and xx beef soup when they are named.

This question seems to be asking why there is the word chicken soup in Chinese, why there is no word pig soup, I personally think that it is like pig soup, but there is pork soup, pork bone soup may be afraid of confusion, so add characteristics to distinguish it...

Why not, tomato beef stew and winter melon meat sliced soup are very delicious pig soup and beef soup.

It's not that you haven't drunk it.