Hot and sour soup (suanla tang in Chinese) is one of my all-time favorite soups. I think the secret to making a good version is to have a very flavorful broth. With the autumn chill settling into Boston, I like to infuse my broth with warm spices -- star anise, ginger, and cinnamon. Chicken, duck, or beef broth all work well. The pork may be substituted with shredded boiled chicken or thinly sliced beef strips.

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