At the table
Taste the soup first, then add chili oil if wanted. Tear accompanying flatbread into pieces to soak in the broth.
Pepper and chili intensity varies. Contains beef; some recipes also use soy sauce and cooking wine. Check the broth, meatball binder and seasonings for dietary needs.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Vegetable choices and the amount of added chili oil vary between preparations.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory meat-and-vegetable broth with Sichuan-pepper fragrance; chili oil can add heat.
- Chili heat
- Texture
- Thickened soup with small beef meatballs and tender vegetables.
- How it’s made
- Mix minced beef with starch and seasonings, shape small balls and cook through in broth. Add vegetables, season with Sichuan pepper and pepper, then thicken with a starch slurry. Stock aromatics vary; chili oil is optional at serving.
Vegetable choices and the amount of added chili oil vary between preparations.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shaanxi.
About this regional connection
Shaanxi: Directly read Xi'an local-history and food-reporting pages associate this soup with Xi'an; exclusive origin is not established.
Ask if they have it first
请问你们有肉丸胡辣汤吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A breakfast bowl with bread
In Xi’an, meatball hulatang is a breakfast pairing of thick soup and flatbread. Small meatballs and soft vegetables make the bowl substantial, while Sichuan pepper adds its tingling aroma. Bread can be torn into the soup to soak up the broth.