Hu spicy soup

Hu spicy soup is not a native of Xi'an, because of the use of a large number of pepper, chili pepper and so named, it was introduced to Shaanxi from the Central Plains Henan, and later by the Shaanxi people combined with local characteristics of innovation and became a flavor snack here. Until now, there is still a debate about who is more delicious, Henan Hu spicy soup or Shaanxi Hu spicy soup, although the two have similar names, but the taste and ingredients are very different, each has its own lovers.

Meatball and spicy soup is one of the most common snacks on the streets of Xi'an, and the main ingredients are beef, potatoes and cabbage, and different restaurants will add other vegetables such as carrots and celery according to their preferences. The process of making it is not complicated, the beef and lamb bones are used as the base to boil the soup, then the meatballs and vegetables are boiled, and finally the thickening is formed. The meatball spicy soup is viscous, rich in ingredients, the beef balls are strong and tender, the potatoes melt in the mouth, and the whole bowl of soup is fresh and fragrant.

In contrast, Henan Hu spicy soup is more varied, almost one place and one flavor, and they are more viscous and darker in color than Xi'an's meatball Hu spicy soup. Diced pork, black fungus, shiitake mushrooms, kelp, and dried shreds are some of the most common ingredients in Henan Hu spicy soup. It is worth mentioning that Henan Hu spicy soup also has a large market in Xi'an, and for tourists from afar, you might as well try both.