.Key Characteristics and FlavorsThe Heat: Spiciness comes from ground white pepper, chili paste, or fresh chilies.The Sour: Tanginess comes from Chinese black vinegar or standard white vinegar.The Texture: A cornstarch slurry thickens the broth into a glossy, velvety consistency.Common IngredientsVegetables & Fungi: Shiitake or wood-ear mushrooms, bamboo shoots, and shredded carrots or cabbage.Protein: Firm or soft tofu, or sliced meats like pork and chicken.Finishes: Beaten eggs stirred in at the end to create delicate ribbons, plus a splash of toasted sesame oil
