Normally meat is sliced across the grains of the flesh.
This particular soup requires thin slices of pork sliced against the grains. The slices of meat are marinated with a bit of salt and coated with tapioca flour.
A soup is first made from wood ears and golden needles and thick slices of onions.
When the soup is boiling hot the pork slices are added . After boiling for about half an hour the soup is ready to serve. Extra good vinegar can be added to make it a very sourish soup. I love it when it is extra sour.
This soup is an appetizer, as well as a rice chaser. It is good enough as a single dish for the family because it contains protein and lots of fibers.
The Foochows call this soup Huang Niik Tong. So I suppose it comes from the way the meat is sliced. May be I am wrong.