At the table
Use a spoon for both broth and fish flakes. Let a small spoonful cool first and watch for any remaining fine bones. Ask before adding extra vinegar, as the soup is already seasoned.
Contains fish and egg; this version also contains pork ham, lard and chicken stock. Soy sauce may contain wheat, and cooking wine is used. Ask about relevant allergies and do not assume all fish bones have been removed.
Ask which fish, stock and cooking fat are used. Ham, egg and seasonings can differ between versions; omission of a garnish does not establish a vegetarian broth.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
This version uses mandarin fish, chicken stock, cured ham and lard. Fish, stock, fat and seasoning vary by kitchen; white pepper and MSG are optional additions. Cooking rice wine and soy sauce may also affect dietary requirements.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Delicate fish flavor, savory ham and stock, with ginger and a light vinegar tang.
- Chili heat
- Texture
- Soft fish flakes and fine vegetable shreds suspended in lightly thickened, silky broth.
- How it’s made
- The fish is steamed, then picked free of skin and bones. Its flakes simmer in chicken stock with shredded bamboo shoots, shiitake and seasonings. Starch lightly thickens the soup; egg yolk, vinegar and cured ham finish this version.
This version uses mandarin fish, chicken stock, cured ham and lard. Fish, stock, fat and seasoning vary by kitchen; white pepper and MSG are optional additions. Cooking rice wine and soy sauce may also affect dietary requirements.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Zhejiang.
Ask if they have it first
请问你们有宋嫂鱼羹吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A West Lake fish-soup tradition
The name remembers Song Wusao, a woman from Kaifeng who sold fish soup by Hangzhou’s West Lake during the Southern Song period. Today the dish belongs to Hangzhou’s tradition of delicate fish soups, with cooked flesh carefully picked into flakes.