The ingredients of Sanxian soup vary from region to region. Wenzhou people prefer to use fish balls, shrimp balls, and crab balls as the main ingredients. Add minced ginger, minced garlic, and salt to the three balls. Add a little salt and add green vegetables, quail eggs, and tomato slices. The whole soup is bright in color, rich in aroma and very delicious.

In the Jiangxi Restaurant in Yiwu, they use thin-skin dumplings, quail eggs, and thin-skin wontons as the main ingredients, supplemented by green vegetables and dried shrimps. The taste is not as good as those in Wenzhou.

My personal preference is to use shrimp balls, meatballs, and quail eggs as the main ingredients, paired with fresh vegetables, some minced garlic, green onions, and salt. The taste is also very good and very homely.