Hot and Sour Soup

Suanla Tang

Appears in

Mrs. Chiang’s Szechwan Cookbook

By Ellen Schrecker

Published 1976

  • About

Meal: One-Dish

You can’t make an authentic Hot and Sour Soup in the United States because you can’t get coagulated duck’s blood. This is a dark brown substance that comes in chunks like bean curd, has the consistency of raw liver, and tastes just as you would expect duck’s blood to taste. Even on Taiwan it was hard to find. Mrs. Chiang’s recipe is as close to the original as you can get, and produces a delicious soup with an exciting taste and unusual texture. The t