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liuzhou

liuzhou

AS with most dishes, there are many variations on hot and sour soup. 

 

Of the hot and sour soups (in Chinese it is sour and hot - only 1.4 billion people know that  :unsure: )

 

I particularly dislike the starchy Cantonese version - way too much thickener. My late wife called it glue soup. Despite being Chinese of half Cantonese parentage, she much preferred the Thai version.

 

For me it's a toss up between Thai and Sichuan. The interesting thing for me is that, despite Sichuan's famous use of chili peppers, they aren't used in the traditional recipe. The heat comes from white peppercorns instead.

 

Zhenjiang (Chinkiang) vinegar every time.

 

There is a pretty good guide here.

 

 

liuzhou

liuzhou

AS with most dishes, there are many variations on hot and sour soup. 

 

Of the hot and sour soups (in Chinese it is sour and hot - only 1.4 million people know that  :unsure: )

 

I particularly dislike the starchy Cantonese version - way to much thickener. My late wife called it glue soup. Despite being Chinese of half Cantonese parentage, she much preferred the Thai version.

 

For me it's a toss up between Thai and Sichuan. The interesting thing for me is that, despite Sichuan's famous use of chili peppers, they aren't used in the traditional recipe. The heat comes from white peppercorns instead.

 

Zhenjiang (Chinkiang) vinegar every time.

 

There is a pretty good guide here.

 

 

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