Xuzhou Spicy Soup

Xuzhou Spicy Soup

　　Xuzhou Spicy Soup is a distinctive local dish in Xuzhou, commonly found in small street-side eateries around the city. It is a unique snack exclusive to Xuzhou and not available anywhere else. Originally called "Zhi Geng" (pheasant soup), it was created by Peng Zu, China’s first renowned professional chef, and has a history of over 4,000 years.

　　Characteristics of the spicy soup:

　　Delicious, with a refreshing peppery taste, and pairs excellently with deep-fried dough sticks, fried cakes, pan-fried buns, or baked flatbreads.

　　Recommended classic shops:

　　Liang Lai Feng — A long-established Xuzhou eatery known for its authentic taste. It’s said that all current spicy soup chefs in Xuzhou learned their craft here.

　　Hui Le Chun — Now operating as a chain, it maintains cleanliness while preserving its classic flavor.

　　Ma Shi Jie Sha Tang — A historic spot frequented by the famous Chinese comedian Ma Ji whenever he visited Xuzhou. Its flavor is milder than regular spicy soup due to the addition of wheat kernels.

　　De Yun — Inherited the skills of chefs from Liang Lai Feng and improved upon them. It now has a branch in Nanjing. Though the storefront is small, business is booming.

　　Qi Lai Feng — Also founded by chefs trained at Liang Lai Feng, it serves authentic spicy soup and has numerous branches across Xuzhou.

　　The secret recipe of spicy soup:

　　Spicy soup has a secret recipe — it's not just about the flavor of pepper. This formula includes more than ten types of spices and traditional Chinese herbs.

　　How to make spicy soup:

　　Xuzhou’s spicy soup is made by boiling chicken, round bones, and pork knuckle until the hen is extremely tender. In addition to scallions, a large amount of ginger is added during cooking, giving the broth a mildly spicy and savory flavor. Washed gluten is soaked in warm water until softened and smooth, then torn into small pieces and dropped into the pot. While stirring clockwise with chopsticks, the gluten pieces are stretched into thin flakes, resembling egg fluff but slightly thicker. Shredded eel, salt, and an appropriate amount of black pepper (which darkens the soup) are also added.