To make Henan Spicy Soup, first put sweet potato vermicelli and chopped fatty pork into an iron pot and stew. At the same time, add peanut kernels, taro, yam, daylily, fungus, dried ginger, cinnamon, and gluten soaking. wait. When it is eight ripe, add an appropriate amount of fine powder and stir carefully. Then add the prepared seasonings, Sichuan peppercorns, pepper, fennel, refined salt and soy sauce, add a little sugar, and a pot of spicy spicy soup with good color, fragrance and flavor is made (it is said that the authentic one also needs to add medicinal materials, the specific ingredients are not known. (Known.) The preparation method of Henan spicy soup with diced pork paste is as follows [Ingredients] (make 30 bowls) 1.6 kilograms of cooked mutton, 10 kilograms of fresh mutton soup, 1.5 kilograms of flour, 500 grams of vermicelli (or vermicelli), 100 grams of kelp, fried 150g tofu, 250g spinach, 15g pepper, 8g allspice, 20g fresh ginger, 10g salt, 500g balsamic vinegar, 150g sesame oil. [Technology] It is divided into three processes: raw material processing, gluten washing, and soup making. (1) Raw material processing. Cut the cooked mutton into small dices (you can also slice it); soak the vermicelli until soft and cut into shreds; swell the kelp, wash and cut into shreds, cook it in boiling water to remove the mucus, and then soak it in water; cut the fried tofu into shreds ; Remove the yellow leaves from spinach, trim the roots, wash and cut into sections about 2 cm long; wash and cut fresh ginger into rice grains. (2) Wash gluten. Put the flour into a basin, use about 1kg of water to make a soft dough, dip your hands into the water and knead the dough vigorously; let it sit for a few minutes, then knead vigorously, then add the water and knead gently until the dough becomes thick. Replace with clean water and wash again. Repeat this several times until all the flour juice in the dough is washed out, then gather the gluten together with your hands, take it out, and soak it in a basin of clean water. (3) Make soup. Add about 5 kilograms of water to the pot, add fresh mutton soup, then add shredded vermicelli, shredded kelp, fried tofu and salt in order, bring to a boil over high heat, then add some cold water to make the soup pot slightly boiling. Pick up the gluten, shake it into large thin slices with your hands, and slowly rinse it into gluten spikes in a basin (use a rolling pin to break up the large pieces of gluten). After the pot is boiling, stir the gluten-precipitated noodles (drain the water above) into a thin paste, slowly put it into the pot, stir it with a rolling pin while stirring, until it is evenly thin and thick, add five-spice powder , pepper, stir well, then add spinach, and serve after the soup boils. Pour in balsamic vinegar and sesame oil when eating. How to make Shaanxi Muslim Meatballs and Hu Spicy Soup Ingredients for Shaanxi Hu Spicy Soup: The ingredients are somewhat similar to those of Henan Hu Spicy Soup, maybe they are improved on this basis. In addition to cabbage, potato cubes, carrot cubes and other necessary ingredients, beef meatballs replace the diced meat in the Henan Spicy Soup. Before eating, you need to pour sesame oil, cover with oil and spicy seeds, and then get a tutu bun. This tutu is a common pasta for the Hui people. , a noodle cake may have a diameter of 20cm and a thickness of more than 1cm, which is really solid. Break it open and soak it in the soup. It is much rougher than the mutton steamed buns. If you break it off with your thumb, the first section will be about the same size. It depends on personal preference. . . . . . . . Method 1 of spicy meatball soup. To make spicy soup, you first need a large iron pot of 0.8-1 meter. When the water is boiled, add the beef balls that have been kneaded by hand and are as smooth as a penny (there are very few mutton, probably due to cost), then add seasonal vegetables: potatoes, carrots (cut into pieces with a hob), Cabbage, long cowpea (inch section), zucchini, etc. Then add a certain amount of seasonings: salt, five-spice powder, pepper, Sichuan peppercorns and each family’s secret recipe that is not known to outsiders (it seems to include butter), and add an appropriate amount of starch or flour (again due to cost reasons) Stir continuously with a wooden spatula until it becomes a paste, add MSG and cook until cooked. When eating, you can add chili pepper according to your personal preference (it is made by pouring boiling oil into chili noodles, also called oil chili pepper, and the taste of each family is different). Spicy soup is not a common soup you drink after a meal, but a mushy snack similar to fried liver and oil tea in Beijing. Most of what I ate in Xi'an was the same way. I found the second way for your reference. Method 2 of Spicy Meatball Paste Soup: Use beef or mutton (Chinese people can use other meat) to make the meat filling, add cooking wine, minced peppercorns, minced ginger, sesame oil, monosodium glutamate, salt, an egg, and a little flour (do not add too much) and mix well. Flood for half an hour or 10 minutes. Soak the fungus and day lily, wash them, and tear them into small pieces and strips. Add chili shreds, peanuts and water to a boiling pot and cook until the peanuts are cooked until the water is boiled. Use your hands to squeeze the meat filling into meatballs and put them into the pot (you can also use a spoon to make meatballs, but they will not taste as good as those squeezed by hand). Add the day lily. The meatballs will be cooked in about 8-10 minutes. Add the round vermicelli and fungus. Make a bowl of starch sauce, add a large amount of ground Sichuan peppercorns, white pepper, and a small amount of five-spice powder. When the vermicelli is cooked, you can add this bowl of sauce. When the soup in the pot is thick, you can add egg drops or crumbled soft tofu. This soup is very comfortable to drink in winter. You can also have different soup bases, such as pork bones, beef bones, and sheep bones. You can also add Chinese medicine such as wolfberry. The meatballs in the spicy meatball paste soup are very small, not as big as Sixi meatballs, and not as big as the meatball soup. They are only as big as a little finger, but they must be made of beef. Big meat is not good, so the meatballs made by Han people are Spicy soup won't do. No matter what kind of spicy meatball soup you make, sprinkle some pepper and sesame oil on it at the end. If you break the buns into pieces and soak them in the soup, it will be even more authentic! It’s fragrant and spicy and absolutely delicious! The history of Jinji Hu Spicy Soup, Jinlaosi Jinji Spicy Soup in Zhoukou City can be traced back to the Northern Song Dynasty. At that time, officials in the early dynasty liked to drink a bowl of Jinlaosi Jinji Spicy Soup while waiting to go to court. It promotes blood circulation, dispels cold, and refreshes the mind. Officials all drink this soup, and the common people love it even more. Therefore, the business of Jinlaosi Jinji Spicy Soup on Bianjing Royal Street is booming.

During the Anti-Japanese War, in order to prevent the Japanese army from marching south, the Kuomintang exploded the Huayuankou of the Yellow River in Zhengzhou. The water of the Yellow River was released thousands of miles away, and the affected people were displaced. Brothers Jin Henglong and Jin Hengyi, the successors of Jinlaosi Jinji Spicy Soup, also came to Zhoukou from Kaifeng with the refugees, settled here, and made a living by selling Spicy Soup. After liberation, Mr. Jin Yaocai, the successor, devoted himself to research based on the original formula, making the color, aroma and flavor of Jin Laosi Jinji Paste Spicy Soup more unique. In particular, more than 20 Chinese medicinal materials were added to sober up alcohol, refresh the mind, strengthen the spleen and appetite, and have nutritional tonic effects on the human body. The role of dietary therapy. Jinlaosi Jinji Spicy Soup is amber in color, hot and sour, fragrant, meaty and gluten-free, making it a favorite among many political dignitaries and ordinary people. Since then, "Jinlaosijinji" has become a resounding signature in eastern Henan and an outstanding representative of Zhoukou's special cuisine. Zhu Mazi Stewed Meat and Hu Spicy Soup Zhu Mazi Stewed Meat and Hu Spicy Soup was historically called "Zhu Jia Hu Spicy Soup". Zhu Mazi's name is Zhu Jinzhang, a native of Huaiyang City. His ancestors started to operate Hu spicy soup on the west side of Cross Street in the north of the city since the Song Dynasty. It is said that when Zhu Yuanzhang, the Hongwu Emperor of the Ming Dynasty, passed through Huaiyang at the beginning of his business, he had not eaten for several days, was sleepy, and lay down at the North Cross Street. He was rescued by an old man named Zhu who offered him a bowl of spicy soup. Zhu Yuanzhang immediately drank it. After waking up, he drank three bowls in a row and said, "Good soup, good soup!" After Zhu Yuanzhang came to the throne, he summoned the old man surnamed Zhu to the imperial dining room of the palace to specialize in soup meals. Since then, the Zhu family's Hu spicy soup has become famous, and the Zhu family has been operating this business to this day. After Zhu Mazi took over the soup-making technology from his father during the Republic of China, he worked hard and created the stewed meat and spicy soup, so it is now called Zhu Mazi stewed meat and spicy soup. Zhu Mazi stewed meat and spicy soup is characterized by its even consistency, moderate saltiness and sweetness, meat as rotten as mud, spicy and sour taste, and full of fragrance. There is a saying that "drink Hu spicy soup in the morning, hiccups will still linger in the evening". Foreign guests who come to Huai, and compatriots from Hong Kong, Macao, and Taiwan who are from Huaiyang return to Huai to visit relatives, they all talk about it because they can drink "Zhu Mazi Hu spicy soup". Xiaoyao spicy soup recipe: 300g flour, 50g coriander, 50g spinach, 50g vermicelli, 50g shredded kelp, a little 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 into the flour, add a little water and knead it into a ball. Then add water continuously until you get thick and elastic gluten and gluten water. 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. Flavor characteristics: thick as porridge, spicy and sour. Beiwudu Spicy Soup Beiwudu's stewed meat paste spicy soup is fresh, spicy and has an endless aftertaste. It is made from more than 30 kinds of Chinese herbs plus stewed meat, pepper, chili, Sichuan pepper, star anise, etc. . Nanyang Hu Spicy Soup Nanyang Hu Spicy Soup draws on the strengths of Hu Spicy Soup from various places and combines it with the taste of Nanyang people to form Nanyang’s local characteristics. Nanyang spicy soup also uses beef (mutton) broth to enhance the umami flavor and pepper to enhance the spiciness. The first sip of Nanyang Hu Spicy Soup was bland. The second sip, the fragrance and slight numbness slowly came in. After three or four sips, the spicy and delicious flavor came out. After drinking one bowl, it was spicy and delicious. , endless aftertaste, I really want to have another bowl. Nanyang spicy soup is simpler and brighter in the selection of raw materials: cooked mutton (or beef) and gluten are required as usual, and thousands of sheets of tofu are discarded and replaced with day lily and fungus. Nanyang Hu spicy soup is thick and light, spicy and fragrant. It is also the best spicy soup. Nanyang beef spicy soup process (one bucket (30 bowls) as an example): Turn on the fan, add water, add beef broth, add peanuts, butter, etc.; when the water starts to boil, add secret Chinese medicine; bring the water to a boil, add flour and gravy Water; bring the water to a boil, add gluten skin; bring the water to a boil, add cooked beef; bring the water to a boil, add day lily, MSG, chicken essence, salt, and seal the fire, let it sit for 30 minutes before taking it out of the pot, add a handful of vermicelli and a handful of chopped white onions. . Xiangcheng Hu spicy soup Xiangcheng Hu spicy soup has a unique flavor. It originated in the middle of the Qing Dynasty and became popular in the early years of the Republic of China. It is red in color and can arouse the appetite of northerners. The main ingredients include vermicelli, beef or mutton, day lily, gluten pieces, fungus, peanuts, etc., and the condiments include pepper, pepper, anise, tangerine peel, cinnamon, star anise, etc. The artist needs to carry out complex processing of the raw materials the night before, and then boil the soup until it becomes a bright and translucent red sauce, then put the processed raw materials into the soup and cook it. Simmered on the stove, it tastes hot and sticky whenever you drink it. In this way, it has the mellow and long texture of old soup. The special spicy soup is mixed with chewy and refreshing vermicelli. It tastes slightly spicy and has a long fragrance in your mouth. The preparation methods of Kaifeng Hu spicy soup and Xiaoyao Town Hu spicy soup are similar, and the taste is not much different, but compared with the "sa soup" (Yinsan soup) in northern Anhui, they are far different. The characteristic of Kaifeng Hot and Spicy Soup is that it has a strong flavor of pepper. Most merchants will add strong pepper to the soup. In fact, most sellers of Kaifeng Hot and Spicy Soup are not local residents, but immigrants who have moved in to serve the local delicacies. Brought new flavors. The early Hu spicy soup did not use many ingredients, just a little minced meat, some peanuts, a kind of soft gluten, and some added kelp. It used less ingredients and was cheaper. It occupied a place in the early breakfast market in Kaifeng. However, with the development of the economy and the improvement of people's living standards, especially people's understanding of fried food (fried dough sticks), the combination of fried dough sticks + spicy soup seems to be less and less seen on the streets.

Xuchang Hu Spicy Soup Xuchang Hu Spicy Soup can be described in two words: thin and spicy. The soup is so thin that your pupils can be clearly seen, and the pepper particles floating on the soup are clearly distinguishable. Take a sip and you will feel as if a branding iron has been stuffed into your throat, causing a burning pain. It can be described as "exaggeratedly rare and bizarrely spicy". Ruzhou Hu Spicy Soup There are two types of Hu Spicy Soup: meat and vegetarian. I personally think that the vegetarian Hu Spicy Soup better reflects the food concept of Ruzhou people. The bamboo bucket that supports the pot is more than one meter high, thick at both ends and thin in the middle, much like an upright Korean waist drum. The two-inch-wide rim of the pot is piled with fried golden shredded eggs, dark green bean segments, bright red chili shreds, yellow on the outside and white on the inside, and white onion shreds... set off by the steaming heat. Below, it is simply a wonderful watercolor painting. When making soup, use good pepper, and you must also use Ruzhou’s soft and smooth vermicelli. Ladle a bowl of hot soup, pinch a few pinches of vegetables, preferably add a small spoonful of vinegar, and a bowl of spicy and sour spicy soup is waiting for you! There are hot and spicy soup shops in Xiguan Qiaotou and Bell Tower Market. Xinyang Huangchuan Laochen Paste Spicy Soup The spicy spicy soup in Huangchuan County, Xinyang City 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. It has a history of many years, and now "Lao Chen Paste Spicy Soup" has a resounding signature in southern Henan and is a representative of Xinyang's specialty snacks. Its ingredients are mainly made from top-grade pork, vermicelli, day lily, flour, pepper and other seasonings. Hot and spicy soup is mainly served as breakfast. It is delicious to have a bowl of hot and spicy soup and a few steamed dumplings in the morning. "Lao Chen Paste Spicy Soup" is now mainly sold at the gate of the cotton factory and in the north of Xiguan Dama. Spicy soup has now become the most popular snack among Huangchuan citizens.