Spicy soup is one of the famous soups in our county. Historically, the spicy soup made by Peng Keke's family in Pengji Town was the most famous. Peng's spicy soup is gluten-rich, chewy, sticky but not greasy, and has the right amount of hot and sour. There is a folk jingle: "The tendons are hard and the noodles are hard, the noodles are smooth and the noodles are smooth, the noodles are dripping and the noodles are dripping", which refers to Peng's spicy soup.

The preparation method of Pengjia paste spicy soup is: prepare 300g of flour, 50g of coriander, 50g of spinach, 50g of vermicelli, 50g of shredded kelp, and a little minced green onion and ginger. 5 grams of refined salt, 10 grams of pepper, 5 grams each of soy sauce and vinegar.

1. Add salt and ginseng to the flour, add a little water and knead it into a dough, then continue to add water until thick and elastic gluten and gluten water are kneaded.

2. Put the pot on the fire, add water to boil, and add gluten. After the gluten is cooked, pour the gluten water into the pot and cook until the soup thickens. Add coriander, spinach, vermicelli, shredded kelp, green onion, minced ginger, refined salt and pepper, and bring to a boil over high heat.

Flavour characteristics: thick as porridge, spicy and sour.