Henan's Peppered Hot Soup

Henan's Peppered Hot Soup

　　Peppered hot soup has a long history. Legend has it that during the Three Kingdoms period, when Cao Cao’s army confronted Yuan Shao at the Battle of Guandu, their provisions ran critically low. In desperation, the quartermaster ordered the cooks to gather sweet potato leaves and dried sweet potatoes, shred horse meat into strips, and stew them together in a pot. They then mixed in fried sweet potato flour paste, added salt, and tossed in chopped green onions, chili peppers, pepper, and other vegetables and seasonings, creating a simple dish to stave off hunger for the soldiers at night. Unexpectedly, the flavor turned out to be surprisingly delicious and very filling. Cao Cao happened to taste this thick, spicy soup and was highly impressed. He personally named it “Peppered Hot Soup.”

　　　　The fact that a bowl of peppered hot soup can be linked to the Three Kingdoms shows just how deep-rooted and culturally rich northern snacks are.

　　　　The main ingredients of peppered hot soup include tender and fatty mutton, gluten, and flour paste, along with over 20 types of vegetables and seasonings such as green onions, ginger, Sichuan peppercorns, pepper, chili, fennel, and enoki mushrooms. The soup has a brownish color and a rich flavor. Adding a few drops of roasted sesame oil and aged vinegar before eating enhances its aroma even more.

　　　　The key to making good peppered hot soup lies in getting the proportions of the various seasonings in the “meat base” just right. Some families who have been in the peppered hot soup business for generations often possess secret family recipes that detail the exact ratios of seasonings, gluten, mutton, salt, and water.

　　　　There are four different regional styles of peppered hot soup, but the most representative is from Xiaoyao Town in Xihua County, Zhoukou, Henan. Other notable versions include Kaifeng-style, Xuchang-style, and Nanyang-style peppered hot soup. There are also several versions of the origin story, so I can’t say which one is the “authentic” version. But no matter who made it first, one thing is certain: for the vast majority of Henan people, peppered hot soup is a staple breakfast, something you’ll find at almost any breakfast stall.

　　　　Having a steaming bowl of peppered hot soup for breakfast is both cheap and filling—just one yuan. It’s truly great value for money. However, this particular place has become famous for selling it, so it costs 1.5 yuan per bowl and stops selling once it runs out in the morning.

　　　　If you have friends visiting Henan, I highly recommend they try a bowl of peppered hot soup. I guarantee you won’t forget the taste. Even if you don’t end up liking it, the flavor will definitely leave a lasting impression on you.