酸辣饺子汤 (suān là jiǎo·zi tāng) is a flavorful Chinese soup featuring boiled or pan-fried dumplings (jiaozi) served in a tangy, spicy broth. The name directly reflects its key taste elements: 酸 (suān) means 'sour', typically from vinegar or pickled ingredients; 辣 (là) means 'spicy', usually from chili oil, Sichuan peppercorns, or fresh chilies; 饺子 (jiǎo·zi) are crescent-shaped dumplings filled with meat or vegetables; and 汤 (tāng) simply means 'soup'. This dish is especially popular in northern and central China as a warming, comforting meal—often enjoyed for lunch or dinner, particularly during cooler months.

It differs from plain jiaozi soup by emphasizing bold, contrasting flavors rather than mildness. Common additions include shredded tofu, wood ear mushrooms, cilantro, and a drizzle of chili oil just before serving. While jiaozi themselves are neutral, the broth transforms the dish into a vibrant, palate-awakening experience that balances heat, acidity, and umami.