Hot and sour soup
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|Place of origin||China|
|Region or state||Sichuan|
|Hot and sour soup|
|Literal meaning||"Sour and hot soup"|
Hot and sour soup - is a popular example of Sichuan cuisine. Similar versions derive from Henan province, near Beijing, and from Henan cuisine itself, where it may also be known as Hulatang , or "Pepper Hot Soup" (胡辣汤). .
Soup preparation may use chicken or pork broth, or may be meat-free. Common basic ingredients in the American Chinese version include bamboo shoots, toasted sesame oil, wood ear, cloud ear fungus, day lily buds, vinegar, egg, corn starch, and white pepper. Other ingredients include button mushrooms, shiitake mushrooms, or straw mushrooms and small slices of tofu skin. It is thicker than the Chinese cuisine versions due to the addition of cornstarch.
"Hot and sour soup" is claimed variously by the cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood. Sometimes, the soup would also have carrots and pieces of pork. It is typically made hot (spicy) by white pepper, and sour by Zhenjiang vinegar.
Japanese hot and sour soup is made with the traditional dashi broth flavored with vinegar, soy sauce and sake, and may include shiitake mushrooms, tofu, bamboo shoots and red chilis. The soup is thickened with eggs and potato starch.
In India, this soup is made with red and green chillies, ginger, carrots, snow peas, tofu, soy sauce, rice vinegar and a pinch of sugar. It is viewed in India as being a Chinese soup.
This section needs additional citations for verification. (March 2013)
Samlar machu yuon (សម្លរម្ជូរយួន) is another common hot and sour soup that originated in the Mekong Delta region. It is made with fish, usually mudfish, walking catfish or tilapia, that has first been fried or broiled then added to the broth. Chicken may also be substituted. The ingredients which give the stew its characteristic flavor may vary depending on what is available locally to the cook. Possible ingredients include various combinations of pineapple, tomato, ngo gai, fried garlic, papaya, lotus root, Asian basil (ជីក្រហម) and Bird's eye chili.
There are numerous sour soup dishes in the Philippines using souring agents that range from tamarind to unripe mangoes, guavas, butterfly tree leaves (alibangbang), citruses (including the native calamansi and biasong), santol, bilimbi (kamias or iba), gooseberry tree fruits (karmay), binukaw fruits (also batuan), and libas fruits, among others. Most of these dishes are included in the umbrella term sinigang, but there are other regional dishes like sinampalukan, pinangat na isda, cansi, and linarang which are cooked slightly differently. The dishes are related to the paksiw class of dishes which are soured using vinegar.
Canh chua (literally "sour soup"), a sour soup indigenous to the Mekong River region of southern Vietnam. It is typically made with fish from the Mekong River or shrimp, pineapple, tomatoes (and sometimes also other vegetables), and bean sprouts, and flavored with tamarind and the lemony-scented herb ngò ôm (Limnophila aromatica). When made in style of a hot pot, canh chua is called lẩu canh chua.
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sour soup pork blood.
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