Features the numbing sensation of Szechuan peppercorns alongside the traditional vinegar tang.
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Soak the dried wood ear mushrooms and lily buds in warm water for 20 minutes until softened, then thinly slice.
In a large pot, bring the broth to a gentle boil over medium-high heat.
Add the mushrooms, lily buds, bamboo shoots, and tofu to the pot and simmer for 5 minutes.
Stir in the soy sauce, ground Szechuan peppercorns, and white pepper, ensuring the spices are well distributed.
Slowly pour the cornstarch slurry into the boiling soup while stirring constantly until the liquid thickens.
Turn off the heat and slowly drizzle the beaten egg in a thin stream while stirring gently to create egg ribbons.
Stir in the black vinegar last to preserve its sharp flavor and aroma.
Ladle into bowls and garnish with a drizzle of sesame oil and fresh green onions.
