Song's Fish Broth, known as "Songsao yugeng" in Chinese, is a famous soup from Hangzhou, Zhejiang Province. It has a history of over 800 years, dating back to the Southern Song Dynasty (1127–1279). According to legend, a woman named Song Wusao, whose husband was a fisherman, created this dish to support her family after her husband passed away. She sold the fish soup from a small stall by West Lake. The soup became so popular that even Emperor Gaozong of the Southern Song Dynasty tasted it and praised it highly. Today, it is one of Hangzhou's most iconic dishes and a symbol of the city's rich culinary heritage.

Preparation Steps

1. Preparing the Fish: Fresh mandarin fish or sea bass is steamed and then deboned. The flesh is flaked into small pieces.

2. Making the Broth: A light, flavorful broth is made from chicken or fish stock, with shredded ham, bamboo shoots, and wood ear mushrooms.

3. Cooking: The flaked fish is added to the broth, along with soy sauce, cooking wine, and a little vinegar for a subtle tang. Cornstarch is added to thicken the soup, giving it a smooth, silky texture.

4. Serving: The soup is served hot, often garnished with egg drops and fresh cilantro.

Review and Appreciation

Song's Fish Broth is loved for its delicate, silky texture and light, refreshing flavor. The soup is savory with a slight tang, and the tender fish flakes blend perfectly with the rich broth.