Hulatang is a Chinese soup with origins in the Henan region, although today it is a popular breakfast item in northern China. The soup usually contains ingredients such as beef, vermicelli noodles, ginger, vinegar, flour, and vegetables such as potatoes, carrots, zucchini, cauliflower, and spinach.
Hulatang is characterized by its thick, sticky texture and its spiciness, which is imparted by large amounts of black pepper and chili powder. When served, hulatang is commonly accompanied by some kind of Chinese steamed flatbread on the side, intended to be torn into small pieces which are then placed in the bowl to soak up the flavors.
Other accompaniments to the soup include green onion pie and deep-fried dough sticks. While some people like to sprinkle some coriander or drizzle sesame or chili oil on top of the soup before consumption. It is believed that the soup originated during the ancient dynasties of China, when a high-ranking official obtained a secret recipe from a Taoist and made it for Emperor Jiajing of the Ming Dynasty.