Sichuan hot and sour soup with duck, watercress, and tofu from The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup (page 28) by Aliza Green

  • Japanese sesame oil
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  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • Show all ingredients...
  • Serves : 12-15 (1 gallon/4 L)

  • EYB Comments

    Despite the title, this recipe does not call for watercress. Allow to marinate for 1-2 hours. Can substitute balsamic vinegar for Chinese black vinegar; and sake, dry sherry, or Marsala for rice wine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Despite the title, this recipe does not call for watercress. Allow to marinate for 1-2 hours. Can substitute balsamic vinegar for Chinese black vinegar; and sake, dry sherry, or Marsala for rice wine.

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