Hulatang

Hulatang, also known as hot pepper soup or spicy soup, is a cherished traditional Chinese dish originating from Henan Province and later gaining prominence in Shaanxi Province. Thanks to Chinese immigrants, this flavorful soup has made its way to the United States, where it is commonly known as "spicy soup." In Henan, Hulatang comes in two primary varieties: Xiaoyaozhen and Beiwudu. The soup is typically prepared using a rich beef broth, capsicum, black pepper, and an array of herbs and seasonings.

Although the exact origins of Hulatang are somewhat obscure, it is believed to have first appeared during the Song Dynasty, following the introduction of peppers to China in the Tang Dynasty. Over the centuries, the soup has evolved into various regional styles, yet it consistently boasts a peppery kick and a thick, hearty texture. In northern China today, Hulatang is particularly popular as a satisfying breakfast option.

There are several notable variations of Hulatang. Beiwudu Hulatang is recognized for its dark color and intense heat, achieved by simmering the soup with numerous spices. Xiaoyaozhen Hulatang, on the other hand, employs a different blend of spices and is prevalent due to migration from Xiaoyaozhen. Another delightful variation is Xi'an Hulatang with Meatballs, which includes meatballs, potatoes, carrots, and other vegetables.

Making Hulatang involves an assortment of ingredients such as cooked beef, beef broth, flour, vermicelli, kelp, spinach, pepper, ginger, salt, vinegar, and sesame oil. The production of the soup has become industrialized, providing economic benefits and job opportunities. Packaged Hulatang ingredients are now sold worldwide through e-commerce platforms, and government initiatives support entrepreneurs in impoverished areas who wish to start businesses selling this traditional soup.