Song Sister Fish Soup, also known as Song Sao Yu Geng (宋嫂鱼羹), was created during the Southern Song Dynasty in the sixth year of Emperor Gaozong’s reign (1179 AD). The story goes that during a leisurely boat ride on West Lake, Emperor Gaozong Zhao Gou tasted a fish soup made by a woman named Song Wu Sao. Impressed by its flavor, he rewarded her with gold and silk, leading to the soup’s widespread fame and establishing it as a celebrated dish in the capital. This tale adds a rich historical and cultural significance to Song Sister Fish Soup, making it one of Hangzhou’s most iconic dishes.
Making Process:
The preparation of Song Sister Fish Soup involves several meticulous steps:
- Selecting Ingredients: Fresh Mandarin fish or perch is used as the main ingredient for its tender, flavorful meat. Additional high-quality ingredients include ham, shiitake mushrooms, bamboo shoots, and chicken broth.
- Preparing the Fish: Clean the fish, remove the scales, gut, and bones, and keep only the meat. The fish meat is then shredded or finely chopped to enhance flavor absorption and cooking.
- Making the Soup Base: Start with chicken or stock as the base, adding ham, shiitake mushrooms, and bamboo shoots to enhance the broth’s flavor.
- Cooking the Soup: Add the prepared fish meat to the broth and simmer over low heat. Season with salt, MSG, and pepper. Once the fish is fully cooked, thicken the soup with a mixture of wet cornstarch to achieve a rich consistency.
- Serving and Garnishing: Ladle the soup into bowls and garnish with chopped green onions and ginger slices for added visual appeal.
Flavor Characteristics:
Song Sister Fish Soup is renowned for its:
- Glossy Appearance: The soup boasts a bright yellow, appetizing color.
- Tender Texture: The meticulously prepared fish meat is tender, smooth, and melts in your mouth.
- Rich Flavor: The combination of a flavorful broth and tender fish creates a delicious, well-balanced taste that is both satisfying and memorable.
