Hot and Sour Soup — 酸辣汤
Cuisine: Chinese · Origin: China
Hot and Sour Soup is a classic Chinese soup characterized by its distinctive balance of spicy heat and tangy acidity. The soup typically features a savory broth infused with white pepper for warmth and vinegar for sourness, creating a complex flavor profile that stimulates the palate. Common ingredients include mushrooms, bamboo shoots, tofu, and sometimes wood ear fungus or shredded pork, all simmered together to create a hearty, warming dish. The soup's origins trace to central China, particularly Sichuan province, though it has become ubiquitous in Chinese restaurants globally. Traditionally served as a starter course, it's believed to aid digestion and warm the stomach. The precise balance of heat and sour notes can vary by region and restaurant, with some versions incorporating chili oil or additional spices for enhanced depth. This soup remains a comfort food staple, especially popular during colder months.
Standard serving: ~160 kcal (1 bowl (300g), estimate)
This beloved comfort soup became a staple in Chinese restaurants worldwide, yet its popularity in China itself surged only during the Ming Dynasty—making it a relatively modern classic compared to other traditional soups.
Photo by Alpha from Melbourne, Australia (CC BY-SA 2.0), source.
酸辣湯 — 酸辣汤
料理：Chinese · 起源地：China
Hot and Sour Soup is a classic Chinese soup characterized by its distinctive balance of spicy heat and tangy acidity. The soup typically features a savory broth infused with white pepper for warmth and vinegar for sourness, creating a complex flavor profile that stimulates the palate. Common ingredients include mushrooms, bamboo shoots, tofu, and sometimes wood ear fungus or shredded pork, all simmered together to create a hearty, warming dish. The soup's origins trace to central China, particularly Sichuan province, though it has become ubiquitous in Chinese restaurants globally. Traditionally served as a starter course, it's believed to aid digestion and warm the stomach. The precise balance of heat and sour notes can vary by region and restaurant, with some versions incorporating chili oil or additional spices for enhanced depth. This soup remains a comfort food staple, especially popular during colder months.
標準份量：約 160 kcal（1碗（300公克），估計值）
這道深受喜愛的廣受喜愛的湯品成為世界各地中餐廳的必備菜色，然而它在中國本土的人氣卻是到了明朝才大幅竄升——相比其他傳統湯品，它算是相對現代的經典之作。
圖片來源：Alpha from Melbourne, Australia（CC BY-SA 2.0）— 來源