A hearty Hot and Sour Soup recipe with wood ear mushrooms,  dried lily flowers (dried lily buds), water chestnuts, and bamboo shoots and marinated pork.

This recipe is from one of our favorite cookbooks, Hot Sour Salty Sweet by Jeffrey Alford and Naomi Dugid.  Use this dish to accompany a tofu dish and perhaps some rice.

Warmed lotus leaves are filled with rice, mushrooms, chicken, shrimp, and seasonings. (This recipe is adapted from Vicki Liley's "Dim Sum", a cookbook in The Essential Kitchen series). As seen on Abou

Sup Ekor is a classic Malaysian soup made with oxtails. Recipe from Malaysia Cuisine.

This spicy recipe uses hot bean paste, garlic, ginger, soy sauces, sesame oil, ground pork and sansho powder.

Recipe by Martin Yan for a traditional moon cake filled with lotus paste.