Hu spicy soup, also known as paste spicy soup, well-known snacks in the Central Plains, originated in Henan Province, especially in Huxiao Town, Xiaoyao Town, Xihua County, Zhoukou City. It is a traditional soup famous in the northern China breakfast. The main ingredients of Hu spicy soup are non-bream soup, pepper, pepper, cooked lamb, sheep bone soup, gluten, flour, vermicelli and so on. The soup prepared by a variety of natural Chinese herbal medicines is made from pepper and pepper and bone soup is used as the base material. It is characterized by rich soup, bright soup, thick soup, spicy and delicious. It is very suitable for matching. Other meals early. At present, it has developed into one of the favorite and known snacks in the surrounding provinces of Henan and Henan.

Speaking of Hu spicy soup, you have to mention Xiaoyao Town, Xihua County, because the Hu spicy soup is the most authentic. Talking about the most authentic Xiaoyao Town Hu spicy soup, Yang Fenghua is a key figure. In the 1980s, there were five or six Huaxi soups sold in Xihua County, the most famous of which was Yang. At that time, Yang Fenghua was only 15 years old. She went to work while helping her father sell Hu spicy soup. Yang Fenghua said that the authenticity of Hu spicy soup is not authentic. The key is at the bottom of the soup. From her note, the mutton soup is cooked every day at home. On the good Yudong goat, soak it in the water for one night, first boil it on the fire in the early morning, remove the floating foam, and then cook it for 4 hours with a small fire to cook a pot of soup.