Hot and Sour Soup
酸辣汤 · suān là tāng
In Sichuan, hot and sour means pepper heat, not chilli heat — the warmth comes from white pepper and the sourness from Chinkiang vinegar, in a balance you adjust bowl by bowl. My Sichuanese neighbour taught me to add the vinegar off the heat, because 'vinegar cooked too long loses its nose and only keeps its bite.'
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- pork loin, cut into matchsticks猪里脊，切细丝🛒 local150 g
- dried wood ear mushrooms, rehydrated and shredded干木耳，泡发后切丝🏮 asian15 g dried
- bamboo shoots, shredded竹笋，切丝🏮 asian100 g
- soft tofu, cut into matchsticks嫩豆腐，切细条🏮 asian150 g
- large egg, beaten鸡蛋，打散🛒 local1 large (50 g)
- Chinkiang black vinegar镇江香醋🏮 asian45 ml
- white pepper, freshly ground现磨白胡椒粉🛒 local3 g
- light soy sauce生抽🏮 asian30 ml
- cornstarch玉米淀粉🛒 local24 g
- chicken stock鸡高汤🛒 local1 L
- chili oil, for finishing辣椒油，出锅用🏮 asian10 ml
- scallion, thinly sliced小葱，切细🛒 local20 g
pork loin, cut into matchsticks: Slice across the grain as thinly as you can; partially frozen meat slices easiest
dried wood ear mushrooms, rehydrated and shredded: Soak in cold water 30 minutes; trim the hard nub before shredding
bamboo shoots, shredded: Canned water-packed shoots are fine — rinse well first
Chinkiang black vinegar: Add off the heat; substitute balsamic plus a splash of rice vinegar in a pinch
white pepper, freshly ground: The real heat of this soup — do not swap for black pepper
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Rehydrate wood ear in cold water for 30 minutes. Trim the hard base and shred into thin strips; shred bamboo shoots and tofu the same way so everything cooks evenly.
三丝切均匀
🔍 Look for Low heat 泡发 30 分钟 · 30 minutes soakingVisual: 木耳乌黑发亮有弹性，丝的粗细与笋丝相近Wood ear is glossy black and springy, shreds are roughly the same thickness as the bamboo
You know it's right when: 木耳手感弹韧，折之即断，不发黏Wood ear feels rubbery-firm and snaps when bent, not slimy
2Toss pork matchsticks with 1 tsp cornstarch and 1 tsp light soy sauce. Rest 10 minutes.
肉丝上浆
🔍 Look for Low heat 10 分钟 · 10 minutesVisual: 肉丝油亮微黏，根根分明Pork looks slick and slightly tacky, each strand separate
You know it's right when: 筷子一挑即散开，不粘连Strands pull apart easily between chopsticks without sticking
3Bring stock to a gentle simmer. Add wood ear and bamboo shoots, and cook 5 minutes to build the base flavour.
木耳笋丝先煮
🔍 Look for Medium-low 5 分钟 · 5 minutesVisual: 汤呈浅琥珀色，细丝随热流缓缓翻动Broth is pale amber; shreds move slowly in the convection
You know it's right when: 蒸汽气息干净带土香，笋无生涩金属味Steam smells earthy and clean; bamboo loses its raw tinny edge
4Add tofu and the marinated pork, stirring gently to separate. Simmer 3 minutes until pork turns opaque and tofu is heated through.
肉丝豆腐后下
🔍 Look for Medium-low 3 分钟 · 3 minutesVisual: 肉丝变白分明，豆腐条完整微透Pork strands are pale and separated; tofu sticks stay intact and slightly translucent
You know it's right when: 肉丝无粉色残留，汤面无豆腐碎屑浑浊No pink remains on the pork and no tofu crumbs cloud the surface
5Stir cornstarch with 4 tbsp cold water and pour in slowly while stirring. Simmer 1 minute until the soup lightly coats a spoon.
勾芡不要太厚
🔍 Look for Medium-low 1 分钟 · 1 minuteVisual: 汤变亮，勺背划痕可停留约一秒Soup turns glossy; a drawn line on the spoon back holds for about a second
You know it's right when: 表面气泡由急密转为缓慢透亮Surface bubbles turn slow and glassy rather than fast and foamy
6Turn off the heat. Drizzle in the beaten egg in a thin stream while stirring slowly, then rest 20 seconds so the ribbons set.
关火淋蛋成丝
🔍 Look for Low heat 30 秒 · 30 secondsVisual: 淡黄色蛋丝漂在深琥珀色汤中Pale yellow egg ribbons drift through the dark amber broth
You know it's right when: 蛋丝柔滑绵长，未被搅成细沫Ribbons look silky and long, not broken into fine froth
7Stir in Chinkiang vinegar, white pepper and remaining soy sauce off the heat. Ladle out, then top with scallion and a spoon of chili oil.
醋最后放
🔍 Look for Low heat 1 分钟 · 1 minuteVisual: 汤色深琥珀油亮，表面浮绿色葱花与红色辣油Soup is dark amber and glossy with green scallion and red oil floating on top
You know it's right when: 入口先酸后暖辣，醋香尖锐清新First taste is sour then warmly peppery, and the vinegar aroma is sharp and fresh
Tips
- · Vinegar and white pepper go in off the heat — cooking destroys their aroma.
- · Too sour? Add a pinch of sugar. Too mild? More white pepper, not more chilli.
- · It thickens as it sits; loosen with hot stock when reheating leftovers.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What type of tofu should I use?
Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.
Source: HǎoWèi ingredient guide
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
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