Hu La Tang, also called Ma Hu Tang by the common people, is a popular breakfast in the border areas of Shandong, Henan and Anhui. Now it is not just a street snack, but many hotels in the north are used to make special dishes.

The production technology of chili paste soup is exquisite, and there are many ingredients. The most common raw materials are gluten, kelp silk, vermicelli, thousand pieces of silk, peanuts, coriander, Jiang Mo, pickled mustard tuber, black pepper and so on. According to different festivals and regions, beef, mutton, soybeans, fungus, day lily, spinach, radish strips, chopped green onion and other raw materials will be added. The production method of paste spicy soup is very complicated. First, mix the flour with light salt water, knead it into dough, and then constantly add water to "wash" the gluten. After the water is boiled, the gluten is tender. When the gluten is cooked, pour the water for washing the gluten, that is, the thin starch paste, into the pot, simmer until the soup is thick, then add other ingredients, and boil over high heat. After the sticky soup is put into a bowl, add mustard tuber, sesame oil, balsamic vinegar, etc., and it tastes vague and delicious.