Hot-and-sour soup (Suan la rou si tang) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 329) by Fuchsia Dunlop

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

    Can substitute peanut oil for lard, and medium-dry sherry for Shaoxing rice wine.

  • darylm503 on February 20, 2017

    p. 329 Pork bones? My book doesn't use pork bones for this recipe. This is possibly the best Hot-and-Sour Soup recipe I have ever tried. It is very forgiving. Every time I make it I use a different mix of vegetables, meat or no meat, We frequently have this for a main course. Sometimes, I'll make a small batch for lunch. Be careful not to burn the ginger, and don't add too many vegetables. I sometimes add a tablespoon of dark brown sugar to the full recipe. It adds another dimension of complexity.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.