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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":506,"pronunciation":532,"substitutions":533,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"romanized":549,"countrySlug":550,"region":551,"baseServings":487,"prepMinutes":552,"cookMinutes":552,"difficulty":553,"course":554,"diet":557,"mainIngredients":560,"images":561,"keywords":571,"publishedAt":578,"updatedAt":578,"authorSlug":579,"summary":580,"localeSlug":545,"alternates":581},[394,397,400,403,406],{"answer":395,"question":396},"Almost always because the vinegar was added too early and boiled. Acetic acid is volatile, so simmering drives it off and leaves a flat, savory broth. Add half the vinegar during cooking for depth and the rest after the pot leaves the heat, then taste and adjust.","Why is my hot and sour soup not sour enough?",{"answer":398,"question":399},"From ground white pepper, not chili. White pepper gives a dry, throat-catching warmth that builds and fades quickly, which is exactly the sensation the dish is built around. Chili oil is sometimes added at the table in Sichuan, but a soup made with chili instead of pepper tastes like something else.","Where does the heat in hot and sour soup come from?",{"answer":401,"question":402},"You can, and you will get a clear, brothy soup that tastes right but feels thin — the light body is part of the dish's identity. If you avoid cornstarch, potato starch or arrowroot both work; use slightly less arrowroot and add it off a hard boil, as it thins if overcooked.","Can I make it without cornstarch?",{"answer":404,"question":405},"Wood ear is a dark, thin, ear-shaped fungus sold dried; soaked, it becomes slippery on the surface and crunchy at the edge, and it contributes texture rather than strong flavor. You can leave it out and use more mushrooms, but the characteristic bite of the soup goes with it.","What is wood ear and do I have to use it?",{"answer":407,"question":408},"Turn the heat to low so the surface barely moves, beat the eggs until completely smooth, and pour them in a thin stream over the back of a spoon while moving it across the pot. Let them set for about ten seconds untouched, then stir once. Pouring fast into a rolling boil is what produces clumps.","How do I get proper egg ribbons instead of scrambled clumps?",[410,411,412,413,414,415],"Soak dried wood ear in warm water for 20 minutes and expect it to swell to five or six times its dry volume — a small handful is plenty for four bowls.","Strain the mushroom soaking water through a cloth and add it to the stock. It carries most of the dried shiitake flavor and throwing it out is a real loss.","Grind white pepper fresh if you can. Pre-ground white pepper goes dusty and stale quickly, and this soup depends on it almost as much as on the vinegar.","Drizzle the beaten egg in a thin stream over the back of a spoon while the soup barely moves, then wait ten seconds before stirring, or you will get cloudy broth instead of ribbons.","Add the final tablespoon of vinegar after the pot is off the heat. Boiled vinegar tastes dull and flat, and the difference is immediately obvious side by side.","Taste at the end and adjust vinegar and pepper together, not one at a time — they balance each other and the soup should land sharp, savory and warming.","🍲","Hot and sour soup is a lightly thickened broth loaded with shredded wood ear fungus, bamboo shoot, shiitake and tofu, seasoned so the sourness of black vinegar and the dry heat of white pepper hit in that order, with egg drawn through in ribbons at the end. The texture is as much the point as the flavor: slippery fungus, springy bamboo, soft tofu and the faint body that cornstarch gives the broth, all in one spoonful. Crucially, the \"hot\" is pepper heat, not chili heat — it builds at the back of the throat and fades — which is why the soup tastes warming rather than fiery. It is a fast weeknight bowl built almost entirely from dried and jarred pantry ingredients.","Hot and sour soup is claimed by more than one region, and the honest answer is that nobody settles it. Versions are strongly associated with Sichuan, where suan la tang usually leans on white pepper and vinegar and is served after a heavy meal, and with the north around Beijing and Henan, where thicker, darker bowls turn up as hu la tang, a peppery breakfast soup of an entirely different character. What the versions share is the pairing that gives the soup its name: sour from vinegar, hot from ground pepper, both added late so neither cooks off.\n\nThe combination is not arbitrary. Chinese food thinking treats sour and pungent as appetite-opening and warming, which is why this soup shows up in cold weather, at the end of banquets to cut through fat, and in the folk pharmacy as something to drink when a cold is coming on. The classic vegetable line-up — wood ear, day lily buds, bamboo shoot, dried shiitake — is a dried-goods roster, meaning a cook could make it in any season from what hung in the pantry, and the reconstituting liquid goes back into the pot as free stock.\n\nOutside China the soup became a takeaway fixture and, in the process, often lost its way: cornstarch heavy enough to stand a spoon in, sweetness that has no business there, red chili oil floated on top for looks, and no wood ear at all. The version below stays close to the restaurant standard in China — thickened just enough to coat a spoon, sharp with Zhenjiang black vinegar, aggressively peppered, with a final splash of vinegar off the heat because vinegar loses its edge the moment it boils.","Keeps 3 days refrigerated, though the cornstarch loosens as it sits and the egg ribbons soften. Reheat gently without boiling, then refresh with a teaspoon of black vinegar and a fresh grind of white pepper — both fade in the fridge and the soup tastes dull without them. Do not freeze: the tofu turns spongy and the thickened broth separates into water and starch on thawing.",[421,422,423,424],"Uses white pepper as the source of heat, which is what makes the soup taste like suan la tang rather than a generic chili broth.","Adds the vinegar in two stages, with the last spoonful off the heat, so the sourness stays bright instead of simmering flat.","Thickens the broth to coat a spoon and no further, avoiding the gluey takeaway texture most people know.","Built from dried mushrooms, wood ear and jarred bamboo, so it can be made from the cupboard at short notice.",[426,427,428],"Medium saucepan or small pot","Fine sieve or cloth for straining the soaking liquid","Whisk",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":431,"calories":434,"estimated":8},9,16,3,1250,210,[436],"Steamed rice or a plate of pan-fried dumplings; in northern China this soup often turns up alongside jiaozi rather than before a main course.",[438,441,444],{"name":439,"description":440},"Vegetarian suan la tang","Omit the pork, use vegetable or mushroom stock, and add extra tofu and bamboo. With the shiitake soaking liquid in the pot it loses very little savoriness.",{"name":442,"description":443},"With day lily buds","Soak a handful of dried golden needles (day lily buds) with the mushrooms and add them with the vegetables. They bring a faintly floral, tea-like note and are traditional in banquet versions.",{"name":445,"description":446},"Sichuan chili finish","Stir a teaspoon of chili oil into each bowl at the table for chili heat on top of the pepper heat. A common Sichuan restaurant touch, but keep the white pepper — it is not a replacement.",[448,453,458,463,466,469,473,478,482,486,491,494,497,500,503],{"qty":449,"name":450,"unit":451,"group":452},15,"dried wood ear fungus","g","To soak",{"qty":454,"ref":455,"name":456,"unit":457,"group":452},6,"mushrooms","dried shiitake mushrooms","piece",{"qty":459,"name":460,"unit":461,"group":462},1.2,"chicken or vegetable stock","l","For the soup",{"qty":464,"name":465,"unit":451,"group":462,"optional":8},150,"pork loin, in fine strips",{"qty":467,"name":468,"unit":451,"group":462},100,"bamboo shoots, drained and shredded",{"qty":470,"ref":471,"name":472,"unit":451,"group":462},250,"tofu","firm tofu, in matchsticks",{"qty":474,"ref":475,"name":476,"unit":477,"group":462},2,"soy-sauce","light soy sauce","tbsp",{"qty":479,"name":480,"note":481,"unit":477,"group":462},1,"dark soy sauce","for color",{"qty":479,"ref":483,"name":484,"unit":485,"group":462},"ginger","ginger, finely grated","tsp",{"qty":487,"ref":488,"name":489,"unit":477,"group":490},4,"vinegar","Zhenjiang black vinegar","To season",{"qty":474,"name":492,"note":493,"unit":485,"group":490},"ground white pepper","yes, two teaspoons — it is the heat source",{"qty":432,"name":495,"unit":477,"group":496},"cornstarch mixed with 5 tbsp cold water","To finish",{"qty":474,"ref":498,"name":499,"unit":457,"group":496},"eggs","eggs, beaten smooth",{"qty":474,"ref":501,"name":502,"unit":485,"group":496},"sesame-oil","toasted sesame oil",{"qty":432,"ref":504,"name":505,"unit":457,"group":496},"scallions","scallions, thinly sliced",[507,511,514,518,522,526,529],{"text":508,"title":509,"timerSeconds":510},"Cover the wood ear and shiitake with warm water and leave 20 minutes, until the wood ear has swelled several times over and feels rubbery-soft and the mushroom caps are pliable. Strain and keep the soaking liquid.","Soak the dried goods",1200,{"text":512,"title":513},"Trim any hard knots from the wood ear and cut it into thin strips, slice the shiitake caps finely, and cut the bamboo, tofu and pork the same size. Uniform matchsticks are what let one spoonful pick up a bit of each.","Shred everything to match",{"text":515,"title":516,"timerSeconds":517},"Bring the stock and the strained soaking liquid to a simmer, add the pork strips and stir to separate them, then add the wood ear, shiitake and bamboo. Simmer 5 minutes, until the pork is opaque and the broth smells mushroomy.","Build the broth",300,{"tip":519,"text":520,"title":521},"It should taste slightly too strong at this stage — the starch and egg to come will mute it.","Stir in both soy sauces, the ginger, the white pepper and half the black vinegar. Slide in the tofu and simmer 2 minutes more, moving it gently so the matchsticks stay whole.","Season boldly",{"text":523,"title":524,"timerSeconds":525},"Stir the cornstarch slurry again, then pour it into the simmering soup in a thin stream while stirring. Cook for 1 minute, until the broth turns glossy and just coats the back of a spoon — stop well before it looks like gravy.","Thicken to a coating",60,{"text":527,"title":528},"Turn the heat to its lowest setting so the surface barely trembles, then drizzle the beaten eggs in a thin stream over the back of a spoon, moving across the pot. Wait 10 seconds for the ribbons to set before stirring once.","Draw in the egg",{"text":530,"title":531},"Take the pot off the stove and stir in the remaining black vinegar and the sesame oil, then taste and push the vinegar and white pepper up together until the soup lands sharp and warming. Ladle into bowls and scatter with scallions.","Finish off the heat","swan-lah-TAHNG",[534,538,541],{"note":535,"swap":536,"original":537},"Nothing quite reproduces wood ear's crunchy-slippery texture, which is the reason it is there. It is cheap in Asian shops, keeps for years dry, and is worth seeking out.","Extra shiitake plus a handful of enoki mushrooms","Dried wood ear fungus",{"note":539,"swap":540,"original":489},"Black vinegar is malty and rounded rather than sharply acidic. Straight white vinegar makes the soup thin and harsh, so cut it with a little sugar if it is all you have.","Rice vinegar with a splash of balsamic",{"note":542,"swap":543,"original":544},"The soup is frequently made vegetarian in China; use a good mushroom stock and add a spoonful of soy sauce for depth if you skip the meat.","Chicken breast strips, or leave the meat out entirely","Pork loin strips","hot-and-sour-soup","Suan La Tang (Chinese Hot and Sour Soup)","Suan La Tang","酸辣汤","Suān là tāng","china","Northern China & Sichuan",20,"easy",[555,556],"soup","appetizer",[558,559],"dairy-free","nut-free",[471,455,498,488],[562,565,567,569],{"alt":563,"src":564},"Bowl of hot and sour soup with egg ribbons, wood ear strips, tofu matchsticks and sliced scallions","\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero.jpg",{"alt":563,"src":566},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-4x3.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Fhot-and-sour-soup\u002Fhero-1x1.jpg",[572,573,574,575,576,577,471],"hot and sour soup","suan la tang","chinese soup","wood ear","black vinegar","white pepper","2026-08-19","dishroute-kitchen","A silky thickened broth full of wood ear, bamboo shoot, mushroom and tofu strips, made sour with black vinegar and hot with white pepper rather than chili. Ready in half an hour.",{"en":582},"\u002Frecipe\u002Fhot-and-sour-soup",{"items":584,"total":690,"page":479,"limit":863,"hasMore":864},[585,619,654,684,716,742,767,777,808,833],{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"romanized":590,"countrySlug":550,"region":591,"baseServings":487,"prepMinutes":552,"cookMinutes":592,"restMinutes":593,"difficulty":594,"course":595,"diet":597,"mainIngredients":598,"images":601,"keywords":611,"publishedAt":578,"updatedAt":578,"authorSlug":579},"char-siu","Char Siu (Cantonese Barbecue Pork)","Char Siu","叉燒","Chāshāo","Guangdong",40,720,"medium",[596],"main",[558,559],[599,475,600,483],"pork-shoulder","garlic",[602,605,607,609],{"alt":603,"src":604},"Sliced Cantonese char siu pork with glossy dark red glaze and charred edges, served over steamed rice","\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-1x1.jpg",[612,613,614,615,616,617,618],"char siu","cantonese","barbecue pork","siu mei","roast pork","hong kong","guangdong",{"slug":620,"title":621,"shortTitle":622,"nativeName":623,"romanized":624,"countrySlug":550,"region":625,"baseServings":487,"prepMinutes":626,"cookMinutes":552,"restMinutes":627,"difficulty":553,"course":628,"diet":632,"mainIngredients":634,"images":636,"keywords":646,"publishedAt":578,"updatedAt":578,"authorSlug":579},"cong-you-bing","Cong You Bing (Flaky Chinese Scallion Pancakes)","Cong You Bing","葱油饼","Cōng yóu bǐng","Northern China & Shanghai",30,45,[629,630,631],"bread","snack","street-food",[633,558,559],"vegetarian",[635,504],"flour",[637,640,642,644],{"alt":638,"src":639},"Golden flaky scallion pancake cut into wedges showing thin layers, with a dish of black vinegar dip","\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero.jpg",{"alt":638,"src":641},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-16x9.jpg",{"alt":638,"src":643},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-4x3.jpg",{"alt":638,"src":645},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-1x1.jpg",[647,648,649,650,651,652,653],"cong you bing","scallion pancake","chinese flatbread","laminated dough","street food","breakfast","northern china",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"romanized":659,"countrySlug":550,"region":660,"baseServings":487,"prepMinutes":449,"cookMinutes":552,"difficulty":594,"course":661,"diet":662,"mainIngredients":663,"images":666,"keywords":676,"publishedAt":578,"updatedAt":578,"authorSlug":579},"dan-dan-noodles","Dan Dan Mian (Sichuan Sesame Chili Noodles)","Dan Dan Mian","担担面","Dàndàn miàn","Sichuan (Chengdu)",[596,631],[558],[664,665,600,475],"ground-pork","pasta",[667,670,672,674],{"alt":668,"src":669},"Bowl of dan dan noodles with chili oil sauce, crisp minced pork, preserved greens and sliced scallions","\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-1x1.jpg",[677,678,679,680,681,682,683],"dan dan noodles","dandan mian","sichuan","chili oil","sesame paste","chengdu","noodles",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"romanized":689,"countrySlug":550,"baseServings":474,"prepMinutes":690,"cookMinutes":691,"difficulty":553,"course":692,"diet":694,"mainIngredients":695,"images":697,"keywords":707,"publishedAt":715,"updatedAt":715,"authorSlug":579},"egg-fried-rice","Egg Fried Rice (Wok-Style Dan Chao Fan)","Egg Fried Rice","蛋炒饭","Dan chao fan",10,8,[596,693],"side",[633],[696,498,504,475],"rice",[698,701,703,705],{"alt":699,"src":700},"Wok-fried egg fried rice with separate golden grains, soft egg curds and sliced scallions","\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-4x3.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-1x1.jpg",[708,709,710,711,712,713,714],"fried rice","egg","wok","chinese home cooking","day-old rice","wok hei","quick dinner","2026-08-18",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"romanized":721,"countrySlug":550,"region":722,"baseServings":487,"prepMinutes":552,"cookMinutes":552,"restMinutes":626,"difficulty":594,"course":723,"diet":724,"mainIngredients":725,"images":727,"keywords":737,"publishedAt":578,"updatedAt":578,"authorSlug":579},"jianbing","Jianbing Guozi (Tianjin Savoury Breakfast Crepe)","Jianbing Guozi","煎饼果子","Jiānbing guǒzi","Tianjin and Shandong",[652,631],[633,558],[498,635,504,726],"sesame-seeds",[728,731,733,735],{"alt":729,"src":730},"Folded jianbing crepe cut in half showing egg, scallion, dark bean sauce and a sheet of crisp fried cracker inside","\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-1x1.jpg",[717,738,651,739,740,741,709],"chinese breakfast","mung bean crepe","tianjin","savory crepe",{"slug":743,"title":744,"shortTitle":745,"nativeName":746,"romanized":747,"countrySlug":550,"region":748,"baseServings":487,"prepMinutes":449,"cookMinutes":449,"difficulty":553,"course":749,"diet":750,"mainIngredients":751,"images":752,"keywords":762,"publishedAt":715,"updatedAt":715,"authorSlug":579},"mapo-tofu","Mapo Tofu (Sichuan Tofu in Chili-Bean Sauce)","Mapo Tofu","麻婆豆腐","Mapo doufu","Sichuan",[596],[558,559],[471,664,600,483],[753,756,758,760],{"alt":754,"src":755},"Mapo tofu with soft tofu cubes in glossy red chili-bean sauce, topped with scallions and ground Sichuan peppercorn","\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-1x1.jpg",[763,679,764,765,766,471,682],"mapo tofu","doubanjiang","sichuan peppercorn","mala",{"slug":545,"title":546,"shortTitle":547,"nativeName":548,"romanized":549,"countrySlug":550,"region":551,"baseServings":487,"prepMinutes":552,"cookMinutes":552,"difficulty":553,"course":768,"diet":769,"mainIngredients":770,"images":771,"keywords":776,"publishedAt":578,"updatedAt":578,"authorSlug":579},[555,556],[558,559],[471,455,498,488],[772,773,774,775],{"alt":563,"src":564},{"alt":563,"src":566},{"alt":563,"src":568},{"alt":563,"src":570},[572,573,574,575,576,577,471],{"slug":778,"title":779,"shortTitle":780,"nativeName":781,"romanized":782,"countrySlug":550,"region":783,"baseServings":487,"prepMinutes":592,"cookMinutes":449,"restMinutes":552,"difficulty":553,"course":784,"diet":786,"mainIngredients":788,"images":791,"keywords":801,"publishedAt":578,"updatedAt":578,"authorSlug":579},"tangyuan","Tangyuan (Black Sesame Rice Balls in Ginger Syrup)","Tangyuan","汤圆","Tāngyuán","Jiangnan — Shanghai and Ningbo",[785],"dessert",[633,787],"gluten-free",[789,726,483,790],"sticky-rice","butter",[792,795,797,799],{"alt":793,"src":794},"White glutinous rice balls floating in clear ginger syrup, one cut open showing dark black sesame filling","\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero.jpg",{"alt":793,"src":796},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-16x9.jpg",{"alt":793,"src":798},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-4x3.jpg",{"alt":793,"src":800},"\u002Fimages\u002Frecipes\u002Ftangyuan\u002Fhero-1x1.jpg",[778,802,803,804,805,806,807],"black sesame","lantern festival","glutinous rice balls","chinese dessert","winter solstice","ningbo",{"slug":809,"title":810,"shortTitle":811,"nativeName":812,"romanized":813,"countrySlug":550,"baseServings":474,"prepMinutes":690,"cookMinutes":690,"difficulty":553,"course":814,"diet":815,"mainIngredients":816,"images":818,"keywords":828,"publishedAt":715,"updatedAt":715,"authorSlug":579},"tomato-egg-stir-fry","Tomato Egg 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