Take the function of decanting and eliminating food in hot and sour soup, and add meat to adapt to the taste of more levels of people and replenish qi and replenish deficiency, supplemented by ginger, pepper, star anise, cinnamon and other spices to soothe the liver and spleen. Pen, fun, pavilion www. biquge。 infoTherefore, the main taste of Henan paste and spicy soup is sour and spicy. In the Jin and Yuan dynasties, the Central Plains was turbulent, and most of the rivers and mountains north of the Yangtze River fell into the hands of Di Yi. Kaifeng, the capital of the Northern Song Dynasty, has made great progress in the commodity economy, and folk snacks have also flourished, full of tricks. Popular medical works such as "Taiping and Huimin Pharmacy Bureau" all believed that adding spicy and warm and dry medicines to food was beneficial to qi, so spicy food was quite popular. A kind of meat porridge combined with hot and sour soup with the effect of sobering and eating, became the prototype of Hu spicy soup.

Beiwudu Hu Spicy Soup, Beiwudu Town is located on the south bank of the Shahe River, 25 kilometers north of Wuyang County, Luohe City, known as Dingling in ancient times, with a long history of more than 2,000 years. According to the historical records, the Ming and Qing dynasties, the commercial economy here reached its peak, Shanxi merchants gathered here, the town is near Rushui, that is, the Shahe River, the west leads to Ruluo, the east goes down to the Jianghuai, the south connects Jingchu, the north passes Zheng Bian, the south of the Yangtze River is full of miscellaneous commercial goods, and the coastal reed salt aquatic products are spit out and transferred here.

There were praises such as "Beiwudu Rijin Doujin", "Jiumen Jiuguan Small Beijing", "Inexhaustible Credit Jiadian Sheqi County, Beiwudu" and other praises, and it was an important commercial distribution center in Henan at that time. Due to the historical accumulation, there are many famous snacks in Beiwudu, such as Hu spicy soup, roll buns, canned vegetarian dumplings, mutton roasted wheat, puff pastry roast, glutinous rice Lantern Festival, etc., among which Hu spicy soup is one of the most famous foods in Beiwudu.

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The stewed meat paste spicy soup is fresh, spicy and spicy, and has an endless aftertaste, which is boiled with more than 30 kinds of Chinese herbs plus stewed meat, pepper, pepper, pepper, star anise, etc. Judging from the color of the soup, the spicy soup of Beiwudu is dignified; In terms of taste, it is full of spicy flavor due to the use of more pepper. There is another elegant name for the spicy soup is Bazhen soup, which is naturally exaggerated, but this also shows that the spicy soup has a lot of "content".

The most common ones are gluten, kelp shreds, vermicelli, thousand shreds, peanuts, coriander, minced ginger, mustard, pepper, etc. Depending on the season and region, there will also be beef and mutton, soybeans, fungus, daylily, spinach, radish strips, green onions, etc. The method is very cumbersome, first mix the dough with light salt water, knead it into a dough, and then constantly add water to "wash" the gluten. After the water is boiled, pour the gluten washing water, that is, the thin starch paste, into the pot, and boil over low heat until the soup is viscous, then add other ingredients and bring to a boil.

After the spicy soup is put into the bowl, add mustard, pour sesame oil, balsamic vinegar, etc., and it tastes sticky and fragrant. Spicy is its main characteristic, but that kind of spicy is not so spicy that it makes you jump like eating Chongqing hot pot, but it is spicy in the mouth and beautiful in the heart. Sour is second, drink this kind of soup generally have to add a little vinegar, spicy in the sour, sour in spicy, plus the comprehensive reaction of various raw materials, fragrant, slippery, cotton, moist, in addition to swallowing there is something to chew, very satisfied. There is another way to eat spicy soup, which is to mix half a bowl of spicy soup with half a bowl of tofu brain, which is called "two mixtures".

Those who sell pasty and spicy soup often piggyback on tofu brains. Take a small spoon and stir it slightly, the delicate, light, and slightly bitter tofu brain and the sticky, sour, spicy, and fragrant of the mushy and spicy soup alternately stimulate and increase the taste. Especially in the early morning of winter, when a bowl of spicy soup is served, fine sweat will ooze from the forehead, the body will be warmed, and the appetite will be opened.

Although Beiwudu Hu spicy soup has experienced hundreds of years, compared with Xiaoyao Town Hu spicy soup, how to further develop and grow Beiwudu Hu spicy soup is a question worth pondering. Shanbaomin, the person in charge of Wuyang County's Longyuan Zhai Shanjia Hu Spicy Soup, has a positive view on this: First, the local government should take the opportunity of the Chinese Food Festival to make great efforts to guide the development of the market, increase the packaging and publicity of Beiwudu Hu Spicy Soup, and promote industrial upgrading. We can get inspiration from the industrial expansion of Taiwan's Yonghe soybean milk and Kaifeng soup dumplings. The second is to organize some relevant technical personnel to excavate and integrate the Beiwudu Hu spicy soup, develop its strengths and avoid its weaknesses, so that it can continue to carry forward on the basis of traditional famous and high-quality snacks.

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The general practice of Hu spicy soup in Xiaoyao Town is to first put sweet potato vermicelli and chopped fatty pork into an iron pot to stew, and at the same time add peanut kernels, taro, yams, golden needles, fungus, dried ginger, cinnamon, gluten bubbles, etc. After the eight are ripe, hook in an appropriate amount of fine powder, and pay attention to stirring. Then mix in the prepared seasonings, pepper, pepper, fennel, refined salt and soy sauce, add a little sugar, and a pot of spicy soup with good color and flavor is made. Authentic ones also have to add medicinal herbs.

The origin of Hu spicy soup can be traced back to the late Northern Song Dynasty. At that time, the son of heaven Song Huizong was good at Fengyue, and he was good at military affairs, but he knew everything about piano, chess, calligraphy and painting, eating, drinking, and playing. The so-called good at the top, but very bad at the bottom, so the atmosphere of extravagance and extravagance from top to bottom, throughout the country, and especially Bianjing is the most. Zhang Zeduan's "Riverside Scene at Qingming Festival" outlines the prosperity of the Great Song Dynasty in the first few decades, in which there are many kinds of food and drink, different flavors, evolution, and spread, it has become a famous Kaifeng snack. Therefore, when it comes to the origin, Hu spicy soup also has an inseparable relationship with Tokyo Bianliang City!

One said: At that time, there was a little eunuch in the palace, who entered the palace since he was a child, because he was good at figuring out the intention and dealing with it properly, he won the love of Song Huizong, and at the age of sixteen or seventeen, he became the emperor's personal eunuch. Emperor Huizong favored the little eunuch and allowed him to go out of the palace to play, and went home to save his relatives by the way. The little eunuch is a person from today's Nanyang area, so after leaving the palace, he went west, and the first stop was Songshan Shaolin Temple.

As a popular man in front of the emperor, the abbot of the temple gave him warm hospitality and took extremely thoughtful care of him. When he saw that the little eunuch had red faces, red ears, dry lips and little food, he offered a bowl of Shaolin Temple's "sobering soup", the little eunuch felt refreshed after drinking, and if the symptoms were lost, he was very happy, so he drank for several days, and asked the abbot for the recipe of "sobering soup" when he left, and the abbot gave this recipe to the little eunuch.

After going home to save relatives, the little eunuch continued to travel south, and then came to Wudang Mountain to play, the head of Wudang Mountain saw that the little eunuch ate a lot of food, urinated a lot, the stool smelled fishy, and the body was emaciated, so he prepared the "food tea" of Wudang Mountain for the little eunuch, and the little eunuch drank for a few days, the stool was normal, the body was gradually plump, and he took a bronze mirror to take a photo, and his complexion was much fairer. The little eunuch was very grateful, and asked for this party again.

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Seeing that these two parties were quite effective, after the little eunuch returned to the palace, he thought about offering it to Emperor Huizong in order to please the emperor. He found the eunuch in the imperial dining room and the academician of the imperial hospital, and based on these two recipes, he made a soup with good color, flavor and shape.