When we go out for Beijing or Sichuanese cuisine, one of our must-have dishes is always hot and sour soup. With its numerous ingredients that include bamboo shoots, tofu, sea cucumber and chicken blood, it had never occurred to us that it could be a dish that can be made at home.

But it turned out to be easier than we thought. This week, we head to the kitchen of the renowned Bejingese restaurant, Dong Lai Shun, at the Royal Garden Hotel in Tsim Sha Tsui to ask head chef, chef Chan Kwok-keung the tips and secrets in making the perfect hot and sour soup at home.

Ingredients
60g sea cucumber
60g tofu
60g bamboo shoots
60g mushroom
40g shredded chicken
60g chicken blood
25g conpoy
40g crabmeat
25g black fungus
40g shrimp
2pcs egg

Seasoning
2tbs bean paste
1tbs pepper
5tbs vinegar
1tbs chilli oil
1tbs sesame oil
1tbs dark soy sauce