Bei Wu Du ShanJias spicy soup

The northern dance of the Shijiao stewed meat paste spicy soup meat rotten soup fresh, spicy mouth, endless aftertaste, is more than 30 kinds of Chinese herbal medicine plus stew, pepper, pepper, pepper, star anise and so on. From the soup color, the northern dance of the Hu spicy soup is dignified, in terms of taste, due to the use of more pepper, spicy. Another spicy name is Bazhen Tang, which is called Bazhen Natural Exaggeration, but it also shows that there is a lot of “content” in the spicy soup.

Hu spicy soup, also known as paste spicy soup, originated in the central part of Henan, especially the old name of the hometown of Wuhe City, the name of the flash home Hu spicy soup is most famous. The Wuyan soup of Beiwudu originated from Qingdaoguang in 5 years (AD 1828). At that time, merchants from Shanxi and Shaanxi provinces created a Shanshan Guild Hall. After the completion of the Guild Hall, guests were feasted, and a large Taiyuan government here. Chef is a soup praised by celebrity gentlemen. This soup is Hu spicy soup. After more than 100 years of development, the hot soup of Beiwudu is divided into four majors: Flash, Dingjia, Lujia and Wanjia. Large households, and the store is expanding, the business is booming, and it is unique in the market of Caohe Hu spicy soup. The most common are gluten, kelp, fans, thousands of silk, peanuts, parsley, ginger, mustard, pepper and so on. Depending on the season and the region, there will be beef fire or lamb, soy beans, fungus, day lily, spinach, radish strips, chopped green onion and so on. The practice is very cumbersome. First use a light salt water and noodles, knead the dough, and then add water to "wash" the gluten. After the water is boiled, the gluten is simmered. After the gluten is cooked, the gluten-free water, that is, the thin starch paste, is poured into the pot. The fire is simmered until the broth is thick, and then other ingredients are added, and the mixture is boiled. After the spicy soup is served in the bowl, add mustard, sesame oil, balsamic vinegar, etc., and it is sticky and fragrant. Spicy is its main feature, but the kind of spicy is not as hot as eating Chongqing hot pot to make you jump, but spicy in your mouth, beauty in your heart. Acid is second, drink this soup generally add some vinegar, spicy in acid, acid in the spicy, coupled with the comprehensive reaction of various raw materials, fragrant, slippery, cotton, moist, in addition to swallowing Things are chewable and very satisfying. There is another way to eat the spicy soup, which combines half a bowl of spicy soup with half a bowl of tofu brain, called "two blends." Selling the spicy soup, the tofu brain sells the tofu brain, and stirs it with a small spoon. The delicate, light, slightly bitter and spicy soup of the tofu brain is mixed with the succulent, hot and sour, and the flavor is more stimulating. In the early morning of winter, a bowl of spicy soup will smear, and the sweat will come out on the forehead. The body will warm up and the appetite will open.