Yield: Yields about 8 cups
Servings: 4 to 6
This classic Chinese soup probably originated in northern China, near Beijing, even though Hunan and Sichuan Provinces both claim it as their own. The essential flavor balance comes from spicy pepper oil (hot) and red rice vinegar (sour). Be sure to freeze the bean curd the day before you plan to serve the soup; doing so will change its texture from silky to marvelously spongy.
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