“What? You don’t want those. Here,”她抓起一袋干香菇，“use these.”
“No! You don’t want those for hot and 酸 汤!”在我身后呼喊另一位更胖的女士。她用粤语对第一夫人说了几句话，然后拿起一束新鲜的enoki蘑菇并将它们扔到我的篮子里。“This is better.”
Soon, nine women were having an all out argument in the middle of the aisle. I was stuck in the middle, caught between volleys of angry insults and defenses of cherished family recipes for hot and 酸 汤, both in Cantonese and English.
人们互相侮辱’的家人批评了中国的各个省（所有人都同意，北方人民显然可以’t cook good 汤), and altered the contents of my shopping basket at whim.
酸辣汤是中国人最喜欢的菜单，在传统中国菜中历史悠久。从上面的故事可以看出，有很多“right” ways to make it!
The predominant flavors in the 汤 are a spicy and 酸, with earthy flavors from the mushrooms. The textures are also a contrast between silkiness from the tofu and egg and the crunchy, chewiness of the mushrooms.
The hardest part about making hot and 酸 汤 is really just collecting all the ingredients. Once you have those, you can have a bowl of restaurant-worthy 汤 on the table in under an hour!