Dong'an chicken Dong'an chicken Dong'an chicken () is a Chinese cuisine cold parboiled chicken dish from Hunan cuisine, flavoured with chili peppers, ground sichuan peppercorns, white rice vinegar, scallions and ginger. It is named after Dong'an County. It is one of the signature dishes of Hunan chefs. Dongan Chicken is a classic Hunan dish. Its cooking method originated from Dong'an County, Hunan Province. According to legend, as early as the first year of Tang Xuanzong, Dong'an people began to make vinegar chicken. The vinegar chicken was renamed Dong'an Chicken in two ways: One said that because of the Xiang military commander in
Hot and sour soup depending on what is available locally to the cook. Possible ingredients include various combinations of pineapple, tomato, ngo gai, fried garlic, papaya, lotus root, Thai basil () and Thai chili. "Tom yum" is a Thai soup flavored with lemon grass, lime, kaffir lime leaves, galangal, fish sauce and chilis. Sour curry (Thai: แกงส้ม, RTGS: Kaeng som) is a soup-like spicy and sour Thai curry. "Sinigang" is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind. "Canh chua" (literally "sour soup"), a sour soup indigenous to the Mekong River region of southern Vietnam,