Hu spicy soup is a specialty of Henan. Hu spicy soup in Xiaoyao Town, Xihua County, Zhoukou, Henan is the most famous. It is the most common traditional soup for breakfast in northern China. Hu spicy soup is rich in protein, carbohydrates, vitamins, calcium, iron, phosphorus and other minerals, which can nourish the heart and kidneys, strengthen the spleen and strengthen the intestines.

Hu spicy soup was originally a combination of hot and sour soup and meat porridge, with spicy, warm and fragrant medicine added to the food. It has the function of sobering up alcohol and digesting food. The meat is added to satisfy the tastes of more people, and it can replenish qi and deficiency. It is also added with ginger, pepper, star anise and other seasonings to soothe the liver and refresh the spleen. Don’t drink spicy soup dry, it must be paired with fried buns or fried dough sticks. Hot and spicy soup doesn’t taste good with big steamed buns. Only hot and spicy soup with fried buns is a perfect match. When you wake up in the morning, a bowl of hot and spicy soup with a few fried buns will make you feel hot all over your body immediately. If you drink it It's a bit heavy, so you can try a mix of spicy tofu and spicy soup.

In addition to Henan’s spicy spicy soup, there is also Xi’an’s spicy spicy meatball soup. It is a local specialty snack in Xi'an. It mainly includes beef, cabbage, carrots, beans, and potatoes. The auxiliary ingredients are starch, pepper powder, five-spice powder, salt, cooking wine, chicken essence, etc. It can also be said to be vegetable beef meatball soup. Xi'an's spicy meatball soup paired with Guokui is absolutely nutritious. A bowl of it in winter will keep you energetic all morning. Because the broth and seasoning in this dish are more flavorful, your body will feel warm after eating it, which is more suitable for eating in winter. Henan's Hu spicy soup uses fresh mutton soup as the base soup, and Xi'an Hui's Hu spicy soup is made of beef bones and onion, ginger and cooking wine. The former uses gluten-washing water to thicken the soup, while the latter uses potato flour to thicken the soup. As a result, the Shaanxi-flavored Hui Spicy Soup becomes thicker, hence the writing method "paste spicy soup." Secondly, the Hu spicy soup in Xi'an is more prominent than the Hu spicy soup in Henan. The Hu spicy soup of the Hui people in Xi'an is inspired by the Hu spicy soup in Henan, but it combines the eating habits of the Hui people, reducing the spiciness of pepper and aggravating the spicy taste. Salty and spicy.

No matter where the spicy soup is, each has its own flavor, and different tastes reflect different local customs.