Hot and sour soup
Hot and sour soup - is a popular example of Sichuan cuisine. Similar versions derive from Hunan province, near Beijing, and from Beijing cuisine itself, where it may also be known as Hulatang , or "Pepper Hot Soup" (胡辣汤). . North America. United States. Soup preparation may use chicken or pork broth, or may be meat-free. Common basic ingredients in the American Chinese version include bamboo shoots, toasted sesame oil, wood ear, cloud ear fungus, day lily buds, vinegar, egg, corn starch, and white pepper. Other ingredients include button mushrooms, shiitake mushrooms, or straw mushrooms and small slices  of tofu skin. It is thicker than the Chinese cuisine versions due to the addition of cornstarch. East Asia. China. "Hot and sour soup" is claimed variously by the cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood. Sometimes, the soup would also have carrots and pieces of pork. It is typically made hot (spicy) by white pepper, and sour by Zhenjiang vinegar. Japan . Japanese hot and sour soup is made with the traditional "dashi" broth flavored with vinegar, soy sauce and sake, and may include shiitake mushrooms, tofu, bamboo shoots and red chilis. The soup is thickened with eggs and potato starch. South Asia. India. In India, this soup is made with red and green chillies, ginger, carrots, snow peas, tofu, soy sauce, rice vinegar and a pinch of sugar. It is viewed in India as being a Chinese soup. Pakistan. Hot and sour soup is usually made in Pakistan with chicken, carrots, cabbage, chillies, corn flour, eggs, vinegar, soy sauce and salt . It may also contain bean sprout and capsicum. Southeast Asia. Cambodia. is a Cambodian sour soup flavored with lemon, chilis, prawns and/or shrimp. One of the most popular sour soups in Cambodia, it is eaten most often on special occasions. Thailand. "Tom yum" is a Thai soup flavored with lemon grass, lime, kaffir lime leaves, galangal, fish sauce and chilis. Sour curry (, ) is a soup-like spicy and sour Thai curry. Philippines. There are numerous sour soup dishes in the Philippines using souring agents that range from tamarind to unripe mangoes, guavas, butterfly tree leaves ("alibangbang"), citruses (including the native  calamansi and biasong), santol, bilimbi ("kamias" or "iba"), gooseberry tree fruits ("karmay"), binukaw fruits (also "batuan"), and libas fruits, among others. Most of these dishes are included in the umbrella term "sinigang", but there are other regional dishes like "sinampalukan", "pinangat na isda", "cansi", and "linarang" which are cooked slightly differently. The dishes are related to the "paksiw" class of dishes which are soured using vinegar. Vietnam. "Canh chua" (literally "sour soup"), a sour soup indigenous to the Mekong River region of southern Vietnam. It is typically made with fish from the Mekong River or shrimp, pineapple, tomatoes (and sometimes  also other vegetables), and bean sprouts, and flavored with tamarind and the lemony-scented herb "ngò ôm" ("Limnophila aromatica"). When made in style of a hot pot, "canh chua" is called "lẩu canh chua".