What is the name of the Chinese soup with a sour and spicy broth?

The Chinese soup with a sour and spicy broth is called hot and sour soup. In Mandarin, it is known as suān là tāng, literally “sour and hot soup.”

Chinese versions commonly combine vinegar for sourness with white pepper for heat. Depending on the region and recipe, the broth may contain pork or another meat, tofu, bamboo shoots, wood ear mushrooms, daylily buds, egg, and sometimes pork blood. The dish is usually served as a starter or part of a larger meal.

Although hot and sour soup is often associated internationally with Sichuan cuisine, the familiar Chinese form is also strongly linked with northern cuisines, including Beijing and Henan traditions. Recipes vary widely, and the American-Chinese version is often thicker because cornstarch is used to create a glossy consistency.

Hot and sour soup is different from hot and sour noodles, which are a separate dish. It is also not the same as egg drop soup or wonton soup: those names describe different primary ingredients and preparations, even though restaurants may serve them together.