Speaking of Hu soup, to the number of Happy Town Xihua best known. Happy Hu soup is "Chinese snack", "Cuisines of Henan Top Ten" provincial "intangible cultural heritage", the first national ecological origin protection products. Speaking of Hu soup do, we will think of a person - Yang Feng flowers, and followed her father from the age of 15 do Hu soup, it has been 46 years. She was provincial "intangible cultural heritage" Happy Town, Hu soup art heritage, old Yang Food Co., Ltd., famous in the industry, contributed to the promotion of Happy Hu soup brand, expand cultural industries Hu soup .

Yang Fenghua"s hometown is in the South Street of Xiaoyao Town, and now his family lives in Xihua county. There are three front rooms near her home. The decoration of the front door is not luxurious. But before 11:00 a.m. every day, people come to taste the hu la soup made by her in admiration of the signboard "yangfenghua Hula soup head office". "Since the opening of this shop, our whole family has come here almost every day to drink Hula soup. After ten years of eating habits, we like to drink Yang Fenghua Hu chili soup. No other family can make this taste..." Said Mr. Gao, who has breakfast here. Yang Fenghua, who is 61 years old this year, looks much younger than her actual age, with a ruddy complexion and vigorous gait. Every morning, Yang Fenghua is the busiest. For a while, she goes to the front hall to help with the guests, and then goes to the back kitchen to see the hot and spicy soup in the pot. During the interview, the diners who came here to drink Hula soup came and went, almost full until about 11:00 a.m. Yang Fenghua said the store has been doing well since it opened in 2000. In addition to the door-to-door guests, usually ordered Hu spicy soup to the foreign guests are also in an endless stream. During the interview, her mobile phone kept ringing. Most of the people who came to order hu la soup asked the other party repeatedly, "how many bottles of soup do you want? Beef or mutton spicy soup "Put the steaming hot Hula soup into a thermos bottle and bring it to relatives and friends in other places. When it is served on the table, it"s still hot." Yang Fenghua said, opening the warehouse door to let us see the whole box of thermos bottles inside, "we can sell more than 2000 bottles of Hu hot soup every month, most of which are brought to relatives and friends in Zhengzhou, Beijing and other places.". Why do people in Xihua and other places like to drink hot and spicy soup made by Yang Fenghua? It starts with her father"s generation. According to the records of Xihua county, the Wangs and Dingjia families have the longest history of Hula soup in Xiaoyao town. Wang family spread to Wang Daji, there are only two daughters under his knees. When the second daughter was born, Wang Daji named his daughter Wang Fan, but the skill of making Hu spicy soup was passed on to her second daughter. Later, Wang Fan married to the Yang family and passed it on to Yang Jiming for three generations. Yang Jiming is the father of Yang Fenghua. In the 1980s, there were five or six shops selling Hula soup in quanxiaoyao town. Among them, the most famous one was the Yang family, who sold Hula soup at the gate of the county agricultural machinery company. At that time, there was no storefront. They just set up a shed at the gate of the county agricultural machinery company. At that time, Yang Fenghua was only 15 years old. While working in an agricultural machinery company, she helped her father sell Hula soup. She was known as a flower in Xiaoyao town and a flower in Hu chili soup. In recent years, with the encouragement and promotion of Xihua county Party committee and county government, Hula soup in Xiaoyao town has been made into a film and put on the screen. It has become more and more famous. There are tens of thousands of Hula soup businesses and hundreds of thousands of employees in various parts of the country. "The more famous Xiaoyao town Hula soup is, more and more problems arise. Many Hula soup shops don"t know the cooking technology and have no formula, which will damage the brand of Xiaoyao town Hula soup." Yang Fenghua said that during her business trip, when she saw a hula soup shop, she would go in and taste it. Some said it was a secret recipe from her ancestors, and some had a sign of "authentic Xiaoyao Hula soup". However, the taste of Hula soup in most stores could not be called Hula soup at all. Yang Fenghua said that her family has sold Hula Soup for 12 generations. She knows that the real skill of making Hula soup lies in a pot of mutton soup. For as long as she can remember, the family has been cooking mutton soup every morning. The best Yudong goat is soaked in water overnight. In the early morning of the next day, it is boiled with high fire and skimmed. Then it is boiled for 4 hours with low fire to make a pot of good soup. Since Yang Fenghua helped her father sell Hula soup, she has been cooking Hula Soup for 46 years. She has always adhered to the ancient method of cooking soup, not anxious or impatient, not following the trend. In order to ensure the color and flavor of the soup, she insisted on cooking soup almost every day for many years. Yang Fenghua has her own strict standards for hula soup. She quantifies the amount of soup, beef, mutton, vermicelli and Auricularia in a pot of Hula soup. She weighs one kilo and two places for each soup. She said that the premise of traditional Hula soup standardization is safety and ease. Only by adhering to the standards, paying attention to technology, paying attention to hygiene and abiding by the industry ethics, can the hula soup brand become bigger and stronger. The ancestral secret recipe of Hula soup, combined with the business philosophy of honesty and trustworthiness, Yang Fenghua"s Hu spicy soup, which has been elaborately prepared by Yang Fenghua, is fragrant in all directions, and its popularity has become more and more popular. There are a large number of customers who come to enjoy Xiaoyao Hula soup. This greatly improved the popularity and reputation of the whole Xiaoyao town Hula soup. In 2010, Yang Fenghua was identified as the inheritor of Hula soup technique in Xiaoyao Town, Henan Province.