Hot and Sour Soup with Lobster and Squid Roe

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Everyone claims the hot and sour soup in China as their own. In Shanghai, it is a dark brown, filled with white and black pepper and dark vinegar; in southern China, spicy fermented bean paste is used as a base, and it has a reddish hue. At The Whampoa Club, we decided to use the southern version, and add chunks of tender lobster to make a warming seafood soup.