After the liberation, the successor Mr. Jin Yaocai devoted himself to research on the basis of the original formula, so that the color and flavor of Jin Laosi Jin Ji paste spicy soup are more unique, especially adding more than 20 flavors of Chinese herbal medicines, sobering up and refreshing, strengthening the spleen and appetizing, and having the effect of food tonic and therapeutic effect on the human body. Pen, Fun, Pavilion www.biquge.info Jin Lao Si Jin Ji Paste Spicy Soup, the soup is amber, sour and spicy, fragrant, and rotten gluten, which makes many dignitaries and high-ranking officials and ordinary people love it.

Huaiyang Hu spicy soup Zhu Mazi stewed meat Hu spicy soup, historically called "Zhu family Hu spicy soup". Zhu Mazi's name is Zhu Jinzhang, a native of Huaiyang City. Its ancestors began to operate Hu spicy soup in the west of the cross street in the north of the city from the Song Dynasty. Legend has it that Zhu Yuanzhang, the Hongwu Emperor of the Ming Dynasty, started his business at the beginning, passed by Huaiyang, did not eat for a few days, was sleepy and tired, and lay down at the mouth of the North Cross Street, was rescued by an old man surnamed Zhu, and offered a bowl of spicy soup, Zhu Yuanzhang immediately sobered up after drinking, drank three bowls in a row, and said "good soup, good soup!" “

After Zhu Yuanzhang ascended the throne, he summoned the old man surnamed Zhu to the palace dining room to specialize in soup and food. Since then, the Zhu family's Hu spicy soup has become famous, and the Zhu family has also operated from it to this day. After Zhu Mazi took over the soup making technology from his father in the Republic of China, he created the stewed meat Hu spicy soup after some painstaking management, so it is called Zhu Mazi stewed meat Hu spicy soup.

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Zhu Mazi stewed pork and spicy soup is characterized by thin and uniform thickness, moderate salty and sweet, rotten meat like mud, sour and spicy and delicious, and full of fragrance. It is known as "drinking spicy soup in the morning, and the belch is still fragrant". When foreign guests come to Huaiyang, Hong Kong, Macao, and Taiwan compatriots from Huaiyang return to Huaiyang to visit relatives, and they all talk about it because they can drink "Zhu Mazi Hu spicy soup".

Zhumadian Hu spicy soup is a dish diet, its long history, rich in nutrition, has a certain popularity in the country, first appeared in Runing Prefecture, including Zhumadian City, Runan County, according to historical records has a history of more than 1,000 years. As a kind of flavor snack that has been spread to the folk, Hu spicy soup has a unique flavor, delicious taste and a long aftertaste.

The main raw materials are diced beef or mutton, chicken, diced gluten, daylily, dried tofu, kelp shreds, fungus shreds, vermicelli, peanuts. The spicy soup in Zhumadian is "color, fragrant and tasteful", and it is a famous snack with local characteristics. In the 2002 CCTV Spring Festival Gala, when "Zhumadian's Hu Spicy Soup" was sung from the mouth of the famous military singer Wang Hongwei, Zhumadian people were quite excited and proud, and as a result, "Zhumadian's Hu Spicy Soup" became a business card and spread all over the country.

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Yunxian Hu spicy soup, paste spicy soup is an affordable flavor snack unique to Yunxian County. The ingredients of the spicy soup are exquisite, and the condiments are complete. The first ones are vermicelli, local sweet potato flour, gluten, yam, yellow flower, fungus, kelp shreds, diced beef, etc. Condiments include pepper, cloves, cinnamon, grass fruit, anise, chili powder, etc., mixed and crushed for later use.

The method of paste and spicy soup is to cook the primary ingredients first, then add color with sugar sauce, and beat the yellow with gouache to wash gluten, and cook in a large pot for about 30 minutes. After the paste and spicy soup is a pink and bright paste, warm, fragrant, delicious and delicious, slightly spicy and long-lasting. Drinking spicy soup with baked cakes or fried dough sticks is the favorite breakfast of Yunxian people in winter. It is delicious, rich in nutrients, and easy to digest. It is also the best nutrient supplement for patients.

Heze Hu spicy soup, Dongming Hu spicy soup is a local famous food in Heze, and it can be seen everywhere in urban and rural market towns. It has a history of more than 200 years, and it was the first to be the first to create a family surnamed Hu in Zhao Street in the county. The production method is to wash the flour into gluten blocks, when the water is boiled to 80 °C, the gluten pieces are turned into a pot and stirred into spikes, and then the noodles, kelp shreds, pepper noodles are sprinkled, boiled and ready, put into a bowl, put sesame oil and vinegar, and have the characteristics of fragrant, sour and spicy.

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In general, Hu spicy soup is rich in carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. Hu spicy soup, whether it is freshly made or made from the spicy soup sold in the supermarket, because the main taste is "Hu spicy", although it is delicious, it is not easy to eat more and is easy to get hot. However, individuals can add different ingredients such as diced pork, tofu, and vermicelli skin according to their preferences to increase their nutritional intake in various types of nutrients, which are both delicious and nutritious.

During the Jiajing period of the Ming Dynasty, in order to please the emperor, Yan Song, the elder of the pavilion, got a condiment medicine from a high monk to help him prolong his life and give it to the emperor to cook soup and drink it. The soup is so delicious that it is so delicious that it is named "Imperial Soup". After the death of the Ming Dynasty, the imperial chef Zhao Ji fled to Xiaoyao, Henan, now Xiaoyao Town, Xihua County, and spread this recipe to the place. Because of this, the soup is full of spicy taste, so it was renamed "Hu Spicy Soup".

Legend has it that the spicy soup cured the cold of Yu Qian, a famous Qing official in the Ming Dynasty. "I'm not afraid of broken bones - Yu Qian Memorial Hall" commemorative anthology records: Yu Qian was the governor of Henan and Shanxi provinces, and was stationed in Kaifeng. One year, when he celebrated his birthday, he happened to inspect Zhengzhou, so according to the frugal practice, he found a "Hu Ji" restaurant, drank a bowl of hot and spicy soup, and spent his birthday. This unique birthday food made Yu Qian deeply remember its delicious taste.

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Once, Yu Qian returned from a tour of Shanxi, passing through Zhengzhou, due to the fatigue of the road, busy with official business, contracted a cold for several days, and did not get better. One night, Yu Qian suddenly remembered the soup of "Hu Ji" and sent someone to buy it. As soon as the shopkeeper of "Hu Ji" heard that the respected governor Yu wanted to eat, he put enough condiments and carefully made them.

Yu Qian sweated profusely after eating, and the next day he was light and healthy, and the cold was cured unconsciously. Yu Qian sealed ten taels of silver, thanked the shopkeeper Hu for his healing grace, and suggested that the soup be named after the surname Hu, and since then this soup has become "Hu spicy soup".

After the Qing Dynasty, Zhengzhou sold more spicy soup. However, due to the fact that the Qing Dynasty was established by the Manchus, the people did not dare to say the word "Hu" more, and the soup looked paste-like, and "Hu" and "paste" had the same sound, so the Hu spicy soup was later changed to paste and spicy soup, and has been used to this day. Nowadays, the paste spicy soup has been habitually called Hu spicy soup, and it is also known as "palace imperial brocade soup".

Some media commented that the taste difference between the various styles of Hu spicy soup is getting smaller and smaller. Previously, different brands of Hu spicy soup were distinctive: "Xiaoyao Town", a large green aluminum pot served in the soup, with a strong traditional Chinese medicine flavor and spicy taste, and the meat was mainly beef slices; "Beiwudu", the yellow big copper pot holds the soup, the soup taste is more moist, the meat is mainly mutton pieces...... "meat slices" and "meat pieces", which used to be the main difference between the two soups, but now they are basically the same.

Industrial production has become the development direction of many enterprises. Wang Jinhui, Secretary of the Party Committee of Xiaoyao Town, Xihua County, told the media that Xiaoyao people have developed eight series of 46 varieties of soup materials, such as "convenient water flushing Hu spicy soup" and "Hu spicy soup full flavor powder", and the county has built dozens of Hu spicy soup production enterprises, with an annual output value of hundreds of millions of yuan.