How to make Huangchuan Hu spicy soup: 1. Cut the pork into small even pieces, put it into a basin and beat an egg (preferably egg white), then add the noodles, and knead with your hands while adding, until the meat and noodles are combined.

It's lumpy in one piece and very chewy.

Note: The soup seller uses meat:noodles in a ratio of 1:7, so there is very little meat, so you need to use something to pound it until it is firm.

2. Add water to the pot and cook. When it boils, add the vermicelli (the vermicelli must be scalded with boiling water first). When the pot is boiled again, pull the meatballs into the pot little by little. Don’t pull them too small. Then add them all.

After the water boils, add soy sauce or dark soy sauce, salt, MSG, onions, ginger, and a little day lily. You must first taste whether the salt is just right before adding pepper. Use black pepper for pepper.

Add, while stirring, add more according to your own taste, but adding more can reflect the true meaning of Hu spicy soup.

Cover the pot, add it slowly over low heat, and wait about ten minutes.

Huangchuan spicy soup is a specialty snack in Huangchuan County, Xinyang City, Henan Province.

The spicy spicy soup in Huangchuan County has a unique taste, which is very different from the spicy spicy soup in northern Henan, and is also very different from other areas in Xinyang City.

Its taste is spicy and delicious, with endless aftertaste, which makes people want to stop eating.