Which Chinese soup is famous for its sour and peppery flavor and commonly includes wood ear fungus?

The Chinese soup famous for its sour and peppery flavor and commonly made with wood ear fungus is hot and sour soup.

Known in Chinese as suānlà tāng, meaning “sour and hot soup,” it typically balances vinegar with white pepper. Common ingredients include wood ear fungus, bamboo shoots, tofu, day lily buds, and egg; meat-based versions may use pork or another broth. The wood ear fungus contributes a pleasantly springy texture rather than a dominant flavor.

The soup is often linked in popular discussions to Sichuan cuisine, but that attribution is too simple. Chinese versions are also associated with Beijing and Henan traditions, and the dish varies substantially by region and cook. In American Chinese restaurants, the soup is often thickened with cornstarch and may use chicken or pork broth, sesame oil, and additional mushrooms.

Hot and sour soup is not the same as hot and sour noodles. The noodle dish usually gets its heat from chili and Sichuan pepper, while soup recipes commonly rely on white pepper and vinegar. International versions in Japan, India, Pakistan, and Southeast Asia further adapt the ingredient list to local tastes.