Snakehead egg soup is a delicious and famous dish in Wenzhou, southern Zhejiang, which is cooked by the egg-wrapping gland of fresh female cuttlefish. In the history of China's food culture, "soup" is particularly important.

Yuan Mei, a great poet and gourmet during the Qianlong period, had tasted this dish many times, and recorded the recipe of this dish in "Suiyuan Food List": "The mullet eggs are the freshest and the most difficult to serve, so it is necessary to roll through the river, remove the sand to remove the smell, and add chicken soup and mushrooms to simmer. Gong Yunyan's Sima family system is the best.

In the food culture, literati especially prefer "soup", which can naturally leave a warm and loving picture.

The mullet egg soup is made of mullet egg, one of the eight treasures in the sea. It tastes smooth and nutritious. The soup base is sour, salty and slightly spicy, and the sliced mullet eggs are shaped like petals and bloom in it. This famous dish with a long history is mellow and meaningful, fresh and elegant in color, and both sour and spicy are hidden in the shape of taste, which is really wonderful.