Of course, it's Hu Hot Soup.

Hu spicy soup, also known as paste spicy soup, originated in central Henan Province, especially in Zhoukou Xihua County, Easy Town Hu spicy soup is the most famous. It's a traditional soup that's commonly eaten for breakfast in northern China. By a variety of natural herbs in proportion to the preparation of the soup in the addition of pepper and chili pepper and bone broth as the base of the Hu Spicy Soup, characterized by the soup flavor, soup color beautiful, thick soup, spicy and tasty, very suitable for eating with other breakfast. At present, it has developed into one of the favorite and well-known snacks in Henan and the neighboring provinces of Henan.

Hu Zha Tang is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc. It can nourish the heart and benefit the kidneys, strengthen the spleen and thick intestines, and quench the thirst in addition to heat.

First, put sweet potato vermicelli and chopped fat pork into an iron pot to stew, while adding peanut kernels, taro, yam, golden needles, fungus, dried ginger, cinnamon, gluten bubbles and so on. When eight mature hook into the appropriate amount of fine powder, pay attention to stir. Then blended into the seasoning and pepper, pepper, fennel, salt and soy sauce, slightly added a little sugar, a pot of color and flavor of the Hu spicy soup is made (it is said that the authentic but also to add herbs, the specific ingredients are unknown.)

Making soup. Add about 5 kilograms of water to the pot, add the fresh lamb broth, and then put in the shredded vermicelli, shredded seaweed, shredded fried tofu, and salt in that order; bring to a boil over a high heat, and then add some cool water to bring the pot of soup to a slight boil. Pick up the gluten, shake it with both hands into large thin slices, and slowly shabu-shabu the gluten into spikes in the pot (stir large pieces of gluten with a rolling pin to break them up). When the pot boils, wash the gluten precipitation of the noodle gravy (drain off the water above) stirred into a thin paste, slowly hooked into the pot, while hooking the side of the rolling pin, stirring, to be uniformly thickened, into the five-spice powder, pepper, stir, then sprinkle in spinach, the soup boiled that is complete. When serving, drizzle with balsamic vinegar and sesame sesame oil.