{"id":65756,"date":"2026-01-15T06:01:00","date_gmt":"2026-01-15T05:01:00","guid":{"rendered":"https:\/\/1mal1japan.de\/asiatische-rezepte\/beijing-soup-make-your-own-suan-la-tang-chinese-hot-and-sour-soup\/"},"modified":"2026-04-29T09:46:58","modified_gmt":"2026-04-29T07:46:58","slug":"beijing-soup-make-your-own-suan-la-tang-chinese-hot-and-sour-soup","status":"publish","type":"asiatische_rezepte","link":"https:\/\/1mal1japan.de\/en\/asiatische-rezepte\/beijing-soup-make-your-own-suan-la-tang-chinese-hot-and-sour-soup\/","title":{"rendered":"Beijing soup: Make your own Suan La Tang | Chinese hot and sour soup"},"content":{"rendered":"\n
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to the recipe \u2193<\/a><\/div>\n\n\n\n
To the video \u2193<\/a><\/div>\n<\/div>\n\n
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Beijing Soup (Suan La Tang) <\/em>is a classic sour and spicy soup from Chinese cuisine. Fine strips of egg, wood ear mushrooms, bamboo shoots and a clear, aromatic broth ensure a balanced texture and a complex flavour. For me, Peking soup is a dish with plenty of scope. The combination of acidity, a mild heat and a pleasantly creamy consistency makes it versatile and adaptable. Depending on the ingredients and seasoning, it can turn out quite light or slightly stronger.<\/p>\n\n

That\u2019s exactly what I like about this soup: it lends itself well to variation without losing its character. This version provides a balanced, classic foundation whilst offering enough scope to develop your own favourite variation.<\/p>\n\n\n\n

\"Peking<\/figure>\n\n

This versatility is no accident. Peking soup is one of those dishes defined less by a fixed recipe and more by its basic concept. To better understand it, it\u2019s worth first taking a look at what actually makes this soup tick.<\/p>\n\n

What exactly is Peking soup?<\/h2>\n\n

Beijing soup is a sour and spicy soup that is well known in many Chinese restaurants outside China. Its hallmarks are the delicate egg strips, a slightly thickened broth and the combination of sourness, spiciness and Umami. Ingredients such as mu-err mushrooms, bamboo shoots, vegetables and meat add texture and depth without making the soup feel heavy.<\/p>\n\n

It is often served as a starter, but \u2013 depending on the ingredients \u2013 can also work well as a light main course. Its clear, warming flavour makes it particularly popular on cool days or as a starter to a larger meal.<\/p>\n\n

\"Making<\/figure>\n\n

Peking Soup vs. Suan La Tang<\/h3>\n\n

The name \u2018Peking Soup\u2019 is mainly used in German-speaking countries. In China itself, the dish is called Suan La Tang (\u9178\u8fa3\u6c64), which literally \u201csour and spicy soup\u201d. The name therefore describes a flavour profile rather than a fixed recipe.<\/p>\n\n

Depending on the region, household or restaurant, Suan La Tang varies considerably: sometimes clearer, sometimes thicker, with more vinegar or more heat, with pork, chicken or no meat at all. The European \u201cPeking Soup\u201d is usually somewhat milder and more evenly seasoned, but retains the basic concept of acidity, heat and egg strips.<\/p>\n\n

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