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Chinese Hot and Sour Soup (Suan La Tang)
Book Information
The Professional Chef (8th Edition)
Page: 443
Ingredients
Black Fungus
Chicken Stock (page 351)
Cornstarch
Egg
Firm Tofu
Fresh Ginger
Green Onion
Ground Pork Butt
Lily Bud
Rice Vinegar
Savoy Cabbage
Sesame Oil
Soy Sauce
Vegetable Oil
Tags
Soups