300g flour, 50g coriander, 50g spinach, 50g vermicelli, 50g kelp, a little onion and Jiang Mo. Salt 5g, pepper 10g, soy sauce 5g and vinegar 5g.

1. Add salt to flour, add a little water and knead into dough, then add water continuously until sticky and elastic gluten and gluten water are kneaded.

2. Add water to the pot to boil and add gluten. When the gluten is cooked, pour the gluten water into the pot. When the soup thickens, add coriander, spinach, vermicelli, kelp, onion, Jiang Mo, salt and pepper and boil.

Flavor characteristics: thick as porridge, hot and sour and delicious.

Wutong Injury Report 2008-08-0 1 10:29

It is generally believed that Xihua Xiaoyao Town and Luohe Beiwudu are the most authentic. ...

It is said that Xiaoyao Town Hula Soup originated in Ming and Qing Dynasties and was used as a tribute.

Followed by Kaifeng Hu spicy soup, Xuchang Hu spicy soup and Nanyang Hu spicy soup.