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Kevin Godbee ha publicado una actualización
Sopa agridulce inspirada en el restaurante Mandarin de San Francisco tras leer el libro “La séptima hija” de Cecilia Chiang.
Esta es la versión de Woks of Life. Su receta parecía mejor. Estaba fantástica. Este es un gran plato para hacer si quieres practicar cortes en juliana.
Estaba delicioso y consistía en carne de cerdo, chiles rojos secos, flor de lirio, setas de oreja de madera, tofu firme, brotes de bambú, huevo, cebolleta, pimienta blanca, salsa de soja oscura, salsa de soja clara, aceite de sésamo y vinagre blanco, entre otros ingredientes.
Hot & Sour Soup inspired by the Mandarin Restaurant in San Francisco from reading the book, “The Seventh Daughter” by Cecilia Chiang.
This is the Woks of Life version. Their recipe looked better. It was fantastic. This is a great dish to make if you want to practice julienne cuts.
This was delicious and consisted of pork, dried red chili peppers, lily flower, wood ear mushrooms, firm tofu, bamboo shoots, egg, scallion, white pepper, dark soy sauce, light soy sauce, sesame oil, and white vinegar amongst a few other ingredients.
Traducido del inglés
Judy Keegan, Mercedes Delgado de Miguel y4 más10 Comentarios-
Level:
Scoolinary Team
Kevin, what an impressive dish you prepared!
It’s clear there was a lot of research and dedication behind it drawing inspiration from The Seventh Daughter by Cecilia Chiang and choosing a solid version like the one from The Woks of Life shows a strong commitment to authenticity and flavor.
The combination of ingredients sounds both complex and well-balanced: the use of lily flower, wood ear mushrooms, and bamboo shoots brings a variety of textures that are typical of traditional Chinese cuisine. Choosing this recipe as a way to practice julienne cuts was also a smart move—technique and taste all in one.
The blend of white vinegar, sesame oil, and white pepper likely created that tangy, spicy, and fragrant contrast that’s so distinctive in hot and sour soup.
If you ever make the dish again, I’d be curious to hear more about your personal touch did you modify anything from the original recipe? Is there anything you’d change next time?
All in all, an ambitious, well-executed dish with a thoughtfully chosen cultural context. Congratulations!
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Level:
Executive Chef
Qué buen aspecto!
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Level:
Executive Chef
Clavas a la perfección el dicho de que “cada plato debe contar un a historia”. Enhorabuena.
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Level:
Executive Chef
Este plato pinta muy bien
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Level:
Sous Chef
Se ve espectacular. Enhorabuena
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Kevin, this hot and sour soup sounds like a masterclass in flavor and technique. Drawing inspiration from Cecilia Chiang’s legacy and the Woks of Life version? That’s a beautiful blend of culinary heritage and modern interpretation. The ingredient list alone is a symphony—earthy mushrooms, floral lily, rich pork, and that perfect balance of heat, tang, and umami.
And the julienne practice? A subtle nod to precision that elevates the whole experience. It’s clear you didn’t just make soup—you honored a tradition, sharpened a skill, and created something deeply satisfying. Absolutely fantastic work!
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@judyrusselllive-com-au Thank you!
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Level:
Scoolinary Team
Chef Kev, this bowl is pure warmth — the kind of dish that feels both thoughtful and deeply rooted. And I love that it came from a book! There’s something magical about letting a story guide your hands in the kitchen.
It reminded me of Los Sorrentinos by Virginia Higa — a novel set in a small trattoria in Mar del Plata, Argentina. I was lucky enough to eat there, and their handmade sorrentinos were just as poetic as the book.
Have you ever tried making sorrentinos?
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@soldamiani I didn’t know about sorrentinos. Thank you for informing me. I love the story too. I’ll have to make these one day.
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Level:
Scoolinary Team
@kevin-godbee You should try a beetroot and ricotta filling sometime—deep flavor, silky texture. I did a version where the sweetness really played well against a sharp aged cheese and brown butter. Worth a spin.
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