4as a first course.
By Irene Kuo
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