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. One year, he celebrated his birthday in Zhengzhou, found a "Hu Ji" restaurant according to the frugal practice, drank a bowl of hot soup and spent his birthday. This unique birthday food made Yu Qian deeply remember its delicacy.
On one occasion, Yu Qian came back from a trip to Shanxi and passed by Zhengzhou. Tired from the journey and busy with business, he caught a cold for several days and didn't get well. One night, Yu Qian suddenly remembered the soup of Hu Ji and sent someone to buy it. The shopkeeper of "Hu Ji" heard that the governor wanted to eat, so he put enough seasoning and made it carefully. Yu Qian broke out in a big sweat after eating, and the next day he was light and healthy, and his cold was gone before he knew it. Yu Qian sealed twelve taels of silver, thanked the shopkeeper Hu for his kindness in treating diseases, and suggested naming Tang after Hu. Since then, this soup has become "Hu spicy soup".
This dish has no history, only that it is a traditional Han snack.