The Hu Hot Soup was originally made during the Jiajing period of the Ming Dynasty. At that time, the courtier Yan Song in order to curry favor with the emperor, from the hands of a monk to get a pay to help life and prolong the life of the seasoning medicine offered to the emperor, to burn soup to drink. The soup was so delicious that the emperor was delighted and named it Imperial Soup. After the death of the Ming Dynasty, the imperial chef Zhao Ji fled to the free (now Xihua County town of free) with this medicine, the formula was passed on to the place. The people of the area so the soup spicy flavor, so renamed Hu spicy soup. The main ingredient of Hu Spicy Soup is: fine flour, cooked mutton, ingredients for star anise, pepper, pepper, fennel, sand nuts, meat buckle, eight cinnamon, cold syrup, vermicelli, monosodium glutamate (MSG), refined salt, fungus, noodle gravy, sesame oil, vinegar and so on. The soup has the function of eliminating food and appetizer, resolving phlegm and cough, dispelling wind and cold, activating blood circulation, clearing heat and removing toxins, promoting qi and relieving malaria, dispelling worms and stagnant drainage, diuretic and diuretic, and removing eczema. Get rid of itching and other effects. And its flavor is cheap, very popular with the masses. Has been promoted to more than a dozen provinces, cities and autonomous regions. (Zhoukou)