Shanghai - Soup
Fish Tripe Soup

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  • 250g oil-frying-expanded dried fish tripe
  • chicken mousse
  • egg white
  • dried scallops
  • shrimp meat
  • peas
  • tomato
  • green cabbage hearts
  • cucumber
  • peanuts
  • black moss
  • salt and pepper
  • gourmet powder
  • chives
  • ginger rice wine
  • salad oil
  • water
  • chestnut powder


  • Coat the shrimp meat with seasoning paste, toss in the heated oil in a frying pan until done, then drain off oil. Set aside. Steam the dried scallops and peanuts until well-done, shape a few to resemble a lotus root. Scald the black moss until softened and shape like the root fibres of the lotus .Slice the tomato to resemble lotus petals.
  • Whip the egg white, add to the chicken mousse and mix together. Spread the mixture in the bottom of a dish, arrange the lotus flower figure on top, then steam until done.
  • Cut the fish tripe into pieces, scald in boiling water, fry the chives and ginger in a frying pan, then add strong soup stock and the seasonings, braise together with the shrimp meat, dried scallops, green cabbage hearts and seasonings until boiling, skim off any foam, pour into a tureen to serve. Carefully place the" lotus root and flower " on top as decoration.

Submitted by: DYR
Submitted on: 17/11/1999
Source: XXX
Author: XXX