1. The white radish is peeled and washed, cut into 10 cm long filaments, soaked in clear water for a while, taken out and drained.

2. Squeeze the mung bean powder and mix well with shredded radish, cook for 5 minutes on high fire, take it out, put it in clear water and disperse it by hand, then put it in a drawer and steam it thoroughly for later use (that is, "swallow vegetables").

3. Wash the tremella, boil it in boiling water and pick it up; Blanch spinach leaves in boiling water, remove and control water.

4. Put the steamed "Baiqian" into the soup bowl, then add the tremella (shaped like peony), put spinach leaves around the tremella, sprinkle chopped green onion and coriander on the edge of the bowl, then cook 750 ml of chicken soup, add cooking wine, monosodium glutamate and salt to taste, pour it into the soup bowl along the edge, and finally pour sesame oil on the edge of the bowl.