Xuzhou Shá Soup

Last updated 2026-11-10 — Although Xuzhou Shá Soup and Shandong Rice Ginseng Soup share the same name, they are written differently and differ in preparation and flavor. The Shá Soup here has a rich mix of ingredients — shredded chicken and wheat kernels are essential. Its thickness is somewhat similar to spicy soup, likely made from bone broth, and it’s very aromatic. The version from Mashijie is the most famous, and you’ll always find a line when you go. Of course, it’s not the long, snaking kind you’d see in Shanghai, but you still have to wait your turn for each bowl. Some people bring eggs to poach in the soup, which also tastes great. The usual staples are steamed buns and deep-fried dough sticks. The eight-strand youtiao here is quite unique — small but wide, with eight strands twisted together, giving it a somewhat pancake-like shape, yet each strand remains distinct. It's made fresh on the spot. I really love the old wooden tables and chairs, all greasy and lively. In the past, you had to queue separately for the soup and the buns, which was a bit inconvenient, but I’m not sure how it is now. I kind of miss those days — it’s been a while since I’ve had spicy soup with youtiao or Shá Soup with pan-fried buns.