Synopsis
Traditional soup of Xiaoyao Town, Zhoukou, Henan, originated in the late Northern Song Dynasty, passed down through generations by Hui and Han people, a national intangible cultural heritage, known as "In the north, there is Beijing's big bowl tea; in the south, there is Xiaoyao's spicy soup."
Overview
Xiaoyao Spicy Soup is one of China's famous delicacies, originating in the late Northern Song Dynasty from Xiaoyao Town, Xihua County, Zhoukou City, Henan Province. On June 10, 2021, the craftsmanship of Xiaoyao Spicy Soup was included in the fifth batch of the National Intangible Cultural Heritage Representative Project List.
Known as "Big Bowl Tea in the north, Xiaoyao Spicy Soup in the south," Spicy Soup is one of Henan's most representative breakfast foods. It can be found almost everywhere on the streets and alleys of Henan.
Xiaoyao Spicy Soup is primarily made from wheat flour and cooked beef or mutton, seasoned with over twenty spices including Amomum villosum, Sichuan pepper, black pepper, tsao-ko, star anise, and cinnamon. It is meticulously prepared through multiple processes. The soup is rich, fragrant, spicy, and delicious, making it an essential choice for breakfast among Henan locals.
History
The history of Xiaoyao Spicy Soup can be traced back to the late Northern Song Dynasty. Legend has it that during the reign of Emperor Huizong of Song, imperial chefs created this unique soup based on the Shaolin Temple's "Hangover Soup," combined with traditional folk soup-making techniques.
Since then, the craftsmanship of Xiaoyao Spicy Soup has been passed down through generations among the Hui and Han people in Xiaoyao Town, with a history spanning nearly a thousand years.
Spicy Soup in Henan has two major schools: the "Xiaoyao School" from Xiaoyao Town, Xihua County, and the "Beiwudu School" from Beiwudu Town, Wuyang County. Both schools have their own characteristics but share a focus on fragrant and spicy flavors.
Making Techniques
The craftsmanship of Xiaoyao Spicy Soup is extensive and involves complex processes. The core techniques include:
| Process | Description |
|---|---|
| Ingredient Selection | High-quality wheat flour, beef, and mutton |
| Soup Simmering | Long-term stewing of beef and mutton |
| Seasoning | Over twenty spices including Amomum villosum, Sichuan pepper, and black pepper |
| Thickening | Mixing flour with water and adding it to the soup |
| Serving | Adding ingredients such as gluten, wood ear mushrooms, and daylily flowers |
Types
| Type | Characteristic Ingredients | Description |
|---|---|---|
| Beef Spicy Soup | Beef, gluten | The most classic preparation |
| Mutton Spicy Soup | Mutton, vermicelli | Hui ethnic specialty |
| Vegetarian Spicy Soup | Wood ear mushrooms, daylily flowers | Vegetarian version |
| Tofu Spicy Soup | Tofu, glass noodles | Homestyle preparation |
Cultural Significance
Xiaoyao Spicy Soup is more than just a bowl of soup; it is also a cultural symbol of Henan. In the daily lives of Henan people, Spicy Soup carries profound local memories and cultural emotions.
| Item | Data |
|---|---|
| Origin | Late Northern Song Dynasty, Xiaoyao Town, Henan |
| Intangible Cultural Heritage Level | National Level (2021) |
| Representative Brand | Lao Yangjia Spicy Soup |
| Major Schools | Xiaoyao School, Beiwudu School |
In 2021, the craftsmanship of Xiaoyao Spicy Soup, along with Liuzhou River Snail Rice Noodles, was included in the fifth batch of the National Intangible Cultural Heritage List, becoming one of the representatives of Central Plains culinary culture.
References
- Baidu Baike: https://baike.baidu.com/item/逍遥镇胡辣汤/7361739
- China Intangible Cultural Heritage Network: https://www.ihchina.cn/project_details/23592.html
- People's Daily Online: http://culture.people.com.cn/n1/2019/0722/c1013-31247276.html
- China News Service: https://www.chinanews.com.cn/sh/2023/02-28/9961939.shtml
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