Let’s talk about our special food, Hu spicy soup. Hu spicy soup has a wide variety of flavors, such as Xinyang Hu spicy soup, Henan Hu spicy soup, Shaanxi Hu spicy soup, Zhumadian Hu spicy soup, etc.

The tasting method is also well-established.

First smell, second look, third eat, fourth taste.

How long can the aftertaste of the soup and the strong taste of Chinese herbal medicines remain in your mouth after drinking the soup (more than ten minutes is considered a good product).

Come and experience Chinese food culture with spicy soup.

Hu spicy soup, also known as hot and spicy soup, originated in central Henan, especially the Hu spicy soup in Xiaoyao Town, Xihua County, Zhoukou City is the most famous.

It is a traditional soup that is common in northern China for breakfast.

The soup is prepared from a variety of natural Chinese herbal medicines in proportion, with pepper and chili added and bone soup as the base. It is characterized by rich soup flavor, beautiful color, thick soup, spicy and delicious, and is very suitable for combination.

Others eat early.

At present, it has developed into one of the snacks loved and well-known in Henan and surrounding provinces.

There are many opinions about the history of Hu spicy soup.

Because its main ingredient, pepper, was introduced to China only in the Tang Dynasty, although there are folk legends that Hu spicy soup was created in the Zhou Dynasty and Cao Wei, its upper limit should not be earlier than the Tang Dynasty.

Pepper was introduced to China only in the Tang Dynasty.

The Song Dynasty is quite credible. Spicy soup is a folk snack and is rarely mentioned in classics. According to expert research, the ancestors of spicy soup should be hot and sour soup and meat porridge. According to the "Taiping Huimin Heji Bureau"

"Recipe" was widely circulated in the Song Dynasty. It was probably the social trend at that time to add spicy, warm and fragrant medicines to food, so spicy soup was improved on the basis of these two foods.

Based on the functions of hot and sour soup to sober up and eliminate food, meat is probably added to adapt to the tastes of more people and to replenish qi and deficiency. It is also supplemented with spicy spices such as ginger, pepper, star anise, cinnamon, etc. to promote qi and soothe the liver.

Wake up the spleen.

Therefore, the main flavors of Henan Spicy Soup are sour and spicy.

By the Jin and Yuan Dynasties, the Central Plains was in turmoil, and most of the rivers and mountains north of the Yangtze River fell into the hands of Di Yi.

Kaifeng was the capital of the Northern Song Dynasty, and the commodity economy developed rapidly, and folk snacks also flourished in various varieties.

Popular medical works at the time such as "Taiping He Huimin Prescription" believed that adding spicy, warm and fragrant medicines to food was beneficial to the circulation of qi, so spicy food was quite popular.

A kind of meat porridge that combines hot and sour soup with the effect of sobering up and digesting food became the prototype of Hu spicy soup.