Din Ho was recommended but it was not what I am looking for.
I want a dark thinnish broth flavored with pepper and having a bit of a sour tang. The meat, fungus, egg, tofu in the soup should be large enough to be recognizable.
Every hot and sour I have had so far has too much cornstarch giving it an unpleasant gelatinous texture.
At Din Ho the meat and fungus was large enough to be a tasty bite, but the tofu and egg were in small bits that gave the soup the appearance of a hash. Broth had a gelatinous look and feel, and while flavorful, lacked the vinegarish zip I expect in hot and sour.