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Hot and sour soup is a traditional soup from Sichuan, China province. This soup commonly made from meat based stock, lily bud, wood fungus, tofu, bamboo shoots, chili and vinegar. American Chinese version of hot and sour soup simplify the ingredients to tofu, bamboo shoots, shiitake mushrooms, vinegar and egg and thicker than Chinese version.

Wonton (wantan, wuntun, wanton) is a typical of Chinese dumplings which is commonly served in soup or deep fried and boiled as dim sum snack. Wonton is different from Jiozi (Gyoza, pot stickers, momo, guotio) since wonton wrapper is thinner and least chewier. Common fillings of wonton are pork, chicken, shrimps, scallion, leek and chives, onion and sometimes carrot.

Tom yum goong or tom yum kung is identical with Thailand. We could not think about Thailand without imagining a bowl of steaming hot and spicy tom yum goong. This soup as it's name hot and spicy, is characterized by sour, hot, spicy with a very generous aromatic herbs added such as galangal, lemon grass, kaffir lime leaves, lime juice and of course hot chili pepper.

A good recipe plus a pottery promotion for St. Patrick's Day.