Rehydrate mushrooms and lily buds in warm water for 1 hour.

In a large pot, bring chicken stock, rice vinegar, soy sauce, and sesame oil to a boil.

Add Sichuan peppercorns, mushrooms, lily buds, bamboo shoots, crushed red pepper, salt, and pepper. Reduce heat and simmer for 10 minutes.

Stir in cornstarch slurry and cook for 5 minutes, stirring constantly, until thickened.

Add ground pork and tofu. Cook for 5 minutes, or until pork is cooked through.

Slowly drizzle in beaten eggs while swirling the soup. Continue swirling for 2-3 minutes until eggs form silky ribbons.

Remove from heat and adjust seasoning with vinegar to taste.

Serve hot, garnished with sesame oil, scallions, and red pepper flakes.