Is Hu La Tang from Henan? What does Hu La Tang taste like?

Hu La Tang is a specialty soup food in Henan Province, China. It is often eaten as breakfast. It is spicy, fresh and fragrant, nutritious and appetizing. It is rich in carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. Do you know how Hu La Tang came about? Open it and take a look!

Contents of this article

1. Is Hu La Tang from Henan?

2. What does Hu La Tang taste like?

3. The Origin of Hu La Tang

Is Hu La Tang from Henan?

Yes. Hu La Tang mainly originated from "Xiaoyao Town Hu La Tang" in Xiaoyao Town, Xihua County, Zhoukou City, Henan Province and "Beiwudu Hu La Tang" in Beiwudu Town, Wuyang County, Luohe City. Hu La Tang is a special soup food in Henan Province, China, and has developed into one of the snacks in Henan and surrounding provinces such as Shaanxi.

The ingredients for making Hu La Tang include: pepper, chili, beef cubes, bone broth, starch, thin vermicelli, day lily, peanuts, tofu skin, and black fungus.

There are many types of Hu La Tang: Beiwudu Hu La Tang, Xiaoyao Town Hu La Tang, Xinyang Hu La Tang, Kaifeng Vegetarian Hu La Tang, Nanyang Hu La Tang, etc.

Hu spicy soup is rich in carbohydrates, vitamins, and minerals such as calcium, iron, phosphorus, potassium, and magnesium, and is rich in nutrients.

What does Hu La Tang taste like?

The first thing about Hu La Tang is its distinct spiciness. Pepper and chili are added to Hu La Tang, and the spicy taste is very obvious. Hu La Tang is made with a variety of natural Chinese herbs prepared in proportion, and then pepper and chili are added. Bone soup is used as the base, so the flavor is very strong and rich in layers, and it tastes very thick.

Hu La Tang is a traditional soup common in Chinese breakfast. It is made with pepper, chili, beef cubes, bone broth, starch, thin vermicelli, day lily, peanuts, and black fungus.

Hu La Tang is a specialty soup food in Henan Province, China, and is often eaten as breakfast. It is spicy, fresh, and fragrant, and is nutritious and appetizing. It is suitable for eating with fried dough sticks, steamed buns, scallion pancakes, pot cakes, thousand-layer cakes and other pastries.

Hu La Tang is rich in carbohydrates, vitamins, and minerals such as calcium, iron, phosphorus, potassium, and magnesium. Whether Hu La Tang is freshly made or prepared from a Hu La Tang ingredient pack, you should be careful not to eat too much to avoid getting angry.

The Origin of Hu La Tang

The origin of Hu La Tang is said to be during the Jiajing period of the Ming Dynasty, when cabinet minister Yan Song obtained a condiment for longevity from a monk and presented it to the emperor, who made soup with it. The soup was delicious and the emperor was delighted, so he named it Imperial Soup. After the fall of the Ming Dynasty, the imperial chef Zhao Ji fled to Henan with the medicine and brought the recipe to that place. The locals changed the name to "Hu La Tang" because the soup had a spicy taste.

Hu La Tang is a common soup food for breakfast in northern China. It is made with sweet potato vermicelli and meat slices as the main ingredients, and is paired with chili peppers, pepper powder and other condiments. Every sip is full of spicy flavor and fragrant soup.

After several generations of evolution and development, Hu La Tang can be divided into Beiwudu Hu La Tang, Xiaoyao Town Hu La Tang, Xinyang Hu La Tang, Xi'an Hu La Tang, Kaifeng vegetarian Hu La Tang, Nanyang Hu La Tang, Lushan Hu La Tang, Zhoukou Hu La Tang, etc.

Hu spicy soup is rich in carbohydrates, vitamins, and minerals such as calcium, iron, phosphorus, potassium, and magnesium. According to your preference, you can add different ingredients such as diced meat, tofu, and vermicelli to increase the intake of various types of nutrients.