Headline »

December 24, 2020 – 1:14 pm | One Comment | 4,041 views

Soup Name:  Basic Chinese Chicken Soup Stock (Soup Base)

Traditional Chinese Name: 清雞湯 (qīng jī tāng)

Introduction: This is the base Chinese Chicken Soup stock that …

Read the full story »
Soups for Children

Soups that are designed and suitable for children of all ages.

Spring Soups

Soups designed to remove humidity and cleanse the body of toxins.

Summer Soups

Summer soups that help relieve heatiness, cool the body and provide additional internal moisture for those extra hot days.

Fall Soups

Soups that have have the balance of removing heatiness and are slightly warming. These soups are good transition soups into winter.

Winter Soups

Soups designed to be consumed in the dry and cold winter months where the body needs replenishment of moisture and warmth.

Home » 2-star, 3-star, Additives, Fish, Meats, Pork, Relieves Heatiness, Savoury, Soups, Soups for Children, Summer Soups, Taste, Vegetables

Century Egg with Chinese Parsley Soup

Submitted by on June 12, 2011 – 4:07 pmNo Comment | 12,300 views

Soup Name: Century Egg with Chinese Parsley Soup

Traditional Chinese Name: 芫茜皮蛋魚湯 (yán qiàn pídàn yú tāng)


This quick boil soup is a great soup base (although just as great by itself) in the Chinese repertoire of soups.  While some people don’t like Chinese parsley at all (like me), the strong taste of the herb is heavily muted when boiled in this fashion.  As a result, the soup is slightly sweet and has a refreshingly mild taste to it.  You can use a variety of meats and other vegetables as desired.

What ingredients are required?

1 fresh big fish stomach, largely sliced
3 fresh slices of ginger
1 tsp of salt
2 fresh bunches of Chinese parsley
4 century eggs, washed and halved
2 L of water

How do I prepare it?

  1. Wash and rinse big fish stomach in running water, slice into large pieces (so that they don’t disintegrate as easily in the soup)
  2. Pat dry with a paper towel and salt lightly
  3. In a frying pan, heat oil until hot and fry ginger and big fish stomach slices until golden brown
  4. Set aside the fish when finished (it doesn’t have to be completed cooked, but at least with lightly golden surfaces)
  5. Boil your soup water
  6. Rinse Chinese parsley in running water
  7. Wash and peel century eggs in running water, be sure to remove all the shell and coating
  8. Slice the century eggs in half
  9. When the soup water boils, add ginger, fish, century eggs, and Chinese parsley together
  10. Boil on high for 30 minutes
  11. Salt as necessary (but taste it first!)

Any benefits?

  • Excellent in removing heat from the body
  • Mildly cooling soup that is great for the hot summer
  • Easy soup to make
  • Great soup base for the addition of other meats and vegetables

Any precautions?

  • Menstruating or women in their first trimester should consume with caution as it is a cooling soup
  • Be sure that the fish stomach has not disintegrated, if it has, use a strainer to catch the pieces if serving to children (or use a soup bag)
Tags: , , , , , ,

Leave a comment!

Add your comment below, or trackback from your own site. You can also Comments Feed via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.