Song Sao Zi Tang is also called crab soup. According to legend, in the Southern Song Dynasty, there was a Song Wusao outside Qiantang Gate in Lin 'an, who was famous for making fish soup. In March of the sixth year of filial piety (A.D. 1 179), when Emperor Tai Shang visited the West Lake, he tasted the fish soup of Wusao Song and summoned her. This dish is famous all over the country, and everyone is surprised. Later, many restaurants in Hangzhou imitated the recipes of Wusao Song and managed this dish, which has become a traditional dish in Hangzhou for more than 800 years.

[raw materials] mandarin fish (or perch) 1 strip (weighing about 600g), cooked ham 250g, cooked bamboo shoots, water-soaked mushrooms, onions, Shaoxing wine, soy sauce and vinegar, 2 egg yolks, ginger slices 1 0g, and Jiang Mo1g.

【 Practice 】 Scale the fish, remove gills, gut it, wash it, cut off the head and tail, cut it into two pieces along the back bone with a flat knife from beginning to end, put the fish skin down in the pot, and add onion slices 10g, ginger slices 10g, Shaoxing wine 15g and salt10g. Chop the fish with bamboo chopsticks, remove the skin and bones, and then pour the marinade back into the fish.

2. Cut ham, bamboo shoots and mushrooms into 5cm-long silk. The yolk is broken.

3. Heat the wok, add cooked lard 15g, heat it, add onion segments 15g, stir-fry until fragrant, add chicken soup to boil, cook Shaoxing wine 10g, take out onion segments, add bamboo shoots and mushrooms, boil again, add fish and raw juice into the wok, add.

[Features] It is golden in color, fresh and smooth, and tastes like crab soup.

【 Note 】 Fresh mandarin fish should be selected when cooking. Before cooking, steam the fish in a cage until soft and crisp, but don't overdo it. After the chicken soup is boiled, cook the cooked fish and take it out of the pot, so that the fish is tender and delicious.