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.

Although the reputation is getting bigger and bigger, Yang Fenghua still insists on getting up at 3 o'clock every morning and going to the "Yang Fenghua Hu spicy soup head shop" to personally make Hu spicy soup. Yang Fenghua told reporters that she has strict standards for making Hu spicy soup. How much soup, how much beef, how many vermicelli, and how many fungus to put in a pot of hot soup, we have to weigh one by one. “Every bowl of Hu spicy soup has enough meat, I know very well.” Yang Fenghua said that only in the production process, adhering to the standards, pay attention to the craft, pay attention to hygiene, and abide by the industry ethics, can the Xiaoyao Town Hu spicy soup brand Bigger and stronger. This has greatly enhanced the popularity and reputation of the entire Xiaoyao Hu spicy soup. In 2010, Yang Fenghua was recognized as the inheritor of the Hutang Soup in Xiaoyao Town, a provincial intangible cultural heritage project.