Difference between revisions of "Hot and Sour Soup"
([CFWK] create Hot and Sour Soup (Round9 P2 dish)) |
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{{#seo: | {{#seo: | ||
|title=Hot and Sour Soup (酸辣汤) - Chinese Food Wiki | |title=Hot and Sour Soup (酸辣汤) - Chinese Food Wiki | ||
|keywords=Hot and Sour Soup,酸辣汤,Chinese soup | |keywords=Hot and Sour Soup,酸辣汤,suan la tang,Chinese soup,American Chinese | ||
|description=Hot and sour soup is a vinegar-and-pepper Chinese soup thickened with starch and often finished with egg. | |description=Hot and sour soup is a vinegar-and-pepper Chinese soup thickened with starch and often finished with egg ribbons. | ||
}} | }} | ||
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| country = China | | country = China | ||
| region = Pan-China / Chinese restaurants worldwide | | region = Pan-China / Chinese restaurants worldwide | ||
| other = Vinegar-pepper egg-drop style soup | | other = Vinegar-pepper egg-drop style soup; diaspora restaurant staple | ||
}} | }} | ||
'''Hot and Sour Soup''' (Simplified Chinese: 酸辣汤; Traditional Chinese: 酸辣湯; Pinyin: ''Suānlà tāng'') is a Chinese soup seasoned primarily with vinegar and white pepper (or chili), thickened with starch, and often finished with beaten egg.<ref name="wp">[https://en.wikipedia.org/wiki/Hot_and_sour_soup English Wikipedia]</ref> | '''Hot and Sour Soup''' (Simplified Chinese: 酸辣汤; Traditional Chinese: 酸辣湯; Pinyin: ''Suānlà tāng'') is a Chinese soup seasoned primarily with vinegar and white pepper (or chili), thickened with a starch slurry, and often finished with beaten egg ribbons.<ref name="wp">[https://en.wikipedia.org/wiki/Hot_and_sour_soup English Wikipedia: Hot and sour soup]</ref> | ||
== Characteristics == | == Characteristics == | ||
The defining balance is sharp acidity plus warming spice. | The defining balance is sharp acidity plus warming spice. Mainland and restaurant versions commonly include tofu strips, wood ear, bamboo shoot, lily bud, and shreds of pork or mushroom, with egg ribbons stirred in at the end. Overseas Chinese-restaurant bowls are often thicker and glossier from more cornstarch, and may taste milder than home or regional Chinese pots that push vinegar and white pepper harder.<ref name="nyt">[https://cooking.nytimes.com/recipes/1024853-hot-and-sour-soup New York Times Cooking: hot and sour soup overview notes]</ref> | ||
This page is about ''suan la tang'' as a vinegar–pepper soup class. It should '''not''' be confused with Henan breakfast '''[[Hulatang]]''' (胡辣汤), a thick peppery wheat-based morning soup with a different texture, garnish set, and regional identity—even though English menus sometimes blur “hot and sour” wording. | |||
== Ingredients (overview) == | == Ingredients (overview) == | ||
Stock | Stock; vinegar; white pepper and/or chili; soy sauce; starch slurry; tofu; wood ear or other mushrooms; bamboo shoot; egg; optional pork or seafood shreds. Regional and overseas recipes differ widely. Overview only—not a recipe. | ||
== History and culture == | == History and culture == | ||
Hot and sour | Hot-and-sour seasoning ideas appear in several Chinese regional kitchens, including Sichuan-linked vinegar-and-pepper preferences, but the English restaurant name “hot and sour soup” became a '''pan-Chinese / diaspora opener''' rather than a single protected provincial dish.<ref name="wp" /> In North American and other overseas Chinese restaurants it is a standard starter beside egg-drop soup and wonton soup—comforting, inexpensive, and easy to recognize on English menus. | ||
Soft attribution notes: popular writing sometimes calls the soup “Sichuan,” yet many everyday Chinese bowls are not limited to one province’s formal canon. Treat provincial labels as flavor hints unless a restaurant explicitly cooks a named local style. Contrast sour-spicy fish and pickle dishes such as [[Suan Cai Yu]] on [[Sichuan Food]] for related heat-and-sour ideas in main courses rather than starter soups. | |||
== Serving and variations == | == Serving and variations == | ||
Usually a starter soup before rice or noodle mains. Vegetarian versions omit meat; restaurant English menus may thicken more aggressively for takeout. See [[Sichuan Food]], [[Hulatang]], and [[Egg Drop Soup]]. | |||
== See also == | == See also == | ||
* [[Sichuan Food]] | * [[Sichuan Food]] | ||
* [[Hulatang]] | |||
* [[Suan Cai Yu]] | * [[Suan Cai Yu]] | ||
* [[Egg Drop Soup]] | |||
* [[Sour Fish Soup]] | |||
* [[List of dishes (A-Z)]] | * [[List of dishes (A-Z)]] | ||
== References == | == References == | ||
{{reflist}} | {{reflist}} | ||
Latest revision as of 16:26, 23 September 2026
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Hot and Sour Soup
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Hot and Sour Soup (Simplified Chinese: 酸辣汤; Traditional Chinese: 酸辣湯; Pinyin: Suānlà tāng) is a Chinese soup seasoned primarily with vinegar and white pepper (or chili), thickened with a starch slurry, and often finished with beaten egg ribbons.[1]
Characteristics
The defining balance is sharp acidity plus warming spice. Mainland and restaurant versions commonly include tofu strips, wood ear, bamboo shoot, lily bud, and shreds of pork or mushroom, with egg ribbons stirred in at the end. Overseas Chinese-restaurant bowls are often thicker and glossier from more cornstarch, and may taste milder than home or regional Chinese pots that push vinegar and white pepper harder.[2]
This page is about suan la tang as a vinegar–pepper soup class. It should not be confused with Henan breakfast Hulatang (胡辣汤), a thick peppery wheat-based morning soup with a different texture, garnish set, and regional identity—even though English menus sometimes blur “hot and sour” wording.
Ingredients (overview)
Stock; vinegar; white pepper and/or chili; soy sauce; starch slurry; tofu; wood ear or other mushrooms; bamboo shoot; egg; optional pork or seafood shreds. Regional and overseas recipes differ widely. Overview only—not a recipe.
History and culture
Hot-and-sour seasoning ideas appear in several Chinese regional kitchens, including Sichuan-linked vinegar-and-pepper preferences, but the English restaurant name “hot and sour soup” became a pan-Chinese / diaspora opener rather than a single protected provincial dish.[1] In North American and other overseas Chinese restaurants it is a standard starter beside egg-drop soup and wonton soup—comforting, inexpensive, and easy to recognize on English menus.
Soft attribution notes: popular writing sometimes calls the soup “Sichuan,” yet many everyday Chinese bowls are not limited to one province’s formal canon. Treat provincial labels as flavor hints unless a restaurant explicitly cooks a named local style. Contrast sour-spicy fish and pickle dishes such as Suan Cai Yu on Sichuan Food for related heat-and-sour ideas in main courses rather than starter soups.
Serving and variations
Usually a starter soup before rice or noodle mains. Vegetarian versions omit meat; restaurant English menus may thicken more aggressively for takeout. See Sichuan Food, Hulatang, and Egg Drop Soup.