摘要：胡辣汤，又名糊辣汤，是中国早餐中常见的传统汤类名吃，用胡椒、辣椒、牛羊肉、骨汤、粉芡、细粉条、黄花菜、花生、木耳等制作而成，流行于河南、陕西、山东、湖北等多省地区，且做法各有特色，流派众多。

胡辣汤，又名糊辣汤，是中国早餐中常见的传统汤类名吃，用胡椒、辣椒、牛羊肉、骨汤、粉芡、细粉条、黄花菜、花生、木耳等制作而成，流行于河南、陕西、山东、湖北等多省地区，且做法各有特色，流派众多。

Hulatang, also called spicy pepper soup, is a traditional and popular breakfast soup in China. It is made with pepper, chili, beef or mutton, bone broth, starch, vermicelli, daylily, peanuts, black fungus, and other ingredients. It is popular across many provinces, including Henan, Shaanxi, Shandong, and Hubei, with different regional styles and numerous schools of preparation.

关于胡辣汤的起源说法不一，但因其主料胡椒是在唐代才少量引入中国，所以其产生的上限不应早于唐。唐人把从西域来的人称为胡人，将他们的饮食称作胡食。直到明朝海上丝绸之路发展蓬勃，胡椒才开始大量运入中国。到了明朝中后期，供给骤然增加，使得胡椒市价一路走低，它才从权贵食用的奢侈品变成了普通百姓的日常调味料。

The origin of hulatang is debated, but since its main ingredient, pepper, was only introduced to China in small quantities during the Tang Dynasty, its emergence cannot be earlier than that period. People in the Tang Dynasty referred to those who came from the Western Regions as "Hu people" and called their food "Hu food". It was not until the Ming Dynasty, with the flourishing of the Maritime Silk Road, that pepper began to be imported into China in large quantities. By the mid to late Ming period, supplies increased sharply, causing prices to drop. Pepper then shifted from being a luxury consumed by the elite to a common household seasoning.

由多种天然中草药按比例配制的汤料，再加入胡椒和辣椒，又用骨头汤做底料的胡辣汤，特点是汤味浓郁、汤色靓丽、汤汁黏稠，香辣可口，作为早餐之一，时常搭配馒头、油条、包子、葱油饼、锅盔，千层饼等面点。

Hulatang is made with a soup base prepared by blending various natural Chinese herbs in proper proportions, adding pepper and chili, and simmering with bone broth. The result is a soup that is rich in flavor, bright in color, thick in texture, fragrant, spicy, and appetizing. As a breakfast dish, it is often served with steamed buns, fried dough sticks, stuffed buns, scallion pancakes, guokui flatbreads, or thousand-layer pancakes.

责编：勾晓庆

来源：璀璨美食达人