Historical origin of hot and sour soup

Hot and sour soup is a traditional snack in Sichuan, which belongs to Sichuan cuisine or Hunan cuisine. Sichuan hot and sour soup is sour, spicy, salty, fresh and fragrant. It is made of shredded pork, tofu, winter bamboo shoots, Baoning vinegar and other materials boiled in clear soup. Drinking after meals has the functions of sobering up, relieving boredom and helping digestion. So many people miss the delicious hot and sour soup when they don't have much appetite.

Hot and sour soup has the functions of invigorating spleen, nourishing stomach, softening liver and tonifying kidney, and is suitable for treating anorexia.

It may be related to the "Hu spicy soup" in the Central Plains. Adding vinegar and starch to tofu, adding shredded pork and winter bamboo shoots to enrich Tianfu.

Legend has it that Hu spicy soup cured the cold of Yu Qian, a famous official in Ming Dynasty. According to "Selected Works of Memorial Hall for Yu Qian", Yu Qian was the governor of Henan and Shanxi provinces and lived in Kaifeng.