Dan Abel wrote:

(Victor Sack) wrote:

For dan hua tang (egg flower soup) first make the typical Chinese
everyday stock, which, according to Yan-kit So, is usually made with
equal amounts of chicken, lean pork, and bacon (fresh or very lightly
smoked).

No meat. Just meat broth.

The meat is just used to make the broth; it is not supposed to be served
with the soup.

I thought the key was toasted sesame oil.

I have never encountered such a version. Sesame oil, toasted or not,
has a very strong taste which, I imagine, would overwhelm this fairly
delicately-tasting soup, even if used in very small amounts.

Victor