Hot and Sour Soup


Preparation info
  • Serves


    as a first course.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

Of northern origin, this soup became popular in all regions of China. Over there, it is not authentic unless the silky congealed chicken or duck blood is used. While it does contribute to creating a very smooth texture, the soup is not lesser without it. This is what I call a “mixed” soup, and true to form, it is flexible. Besides pork, it may be made with chicken, beef, veal, small shrimp, or fillets of fish. The vegetables may be varied too, out of convenience, such as substituting fresh