West Lake Water Shield Soup

West Lake Water Shield Soup

　　“West Lake Water Shield Soup,” also known as “Chicken and Ham Water Shield Soup,” is a unique and ancient famous dish from Hangzhou. Water shield, anciently called “pao cai” and also known as “water malva,” is rich in protein and vitamins, making it a precious aquatic vegetable. It grows in the shallow waters of lakes and ponds. Nowadays, it can only be found in three places in China: Taihu Lake in Jiangsu, Xiaoshan Lake in Zhejiang, and West Lake in Hangzhou, with the best quality found at the Three Pools Mirroring the Moon area of West Lake. The tender shoots, unopened rolled leaves, and young tips of West Lake water shield are all edible. The resulting “West Lake Water Shield Soup” is tender, smooth, and widely loved.

　　There is an interesting story behind “West Lake Water Shield Soup.” According to the “Book of Jin · Biography of Zhang Han,” during the Jin Dynasty, Zhang Han, while serving as an official in Luoyang, was moved by the autumn wind to crave his hometown delicacy, “water shield and perch slices.” He then resigned from his post and returned home. This gave rise to the idiom “longing for perch and water shield.” Many food connoisseurs also regard Taihu water bamboo shoots, Songjiang perch, and West Lake water shield as the “three renowned delicacies of Jiangnan.” Ancient texts such as the “Qiantang County Annals” and “Compendium of Materia Medica” contain records about eating water shield. A line from a Song Dynasty poem reads, “The lake and mountain views of old linger still—when might I drink with you the purple water shield in delight?” This shows that people have enjoyed eating water shield since ancient times.

　　Although delicious, water shield was once only available in its place of origin and only seasonally. In recent years, producers in those regions have developed bottled water shield that can be stored and transported, making it available across the country, with some exported overseas.

　　Origin: Hangzhou, Zhejiang

　　Preparation Method

　　【Ingredients】

　　200g fresh water shield, 40g cooked ham, 50g cooked chicken breast, 10g cooked chicken oil, 2.5g monosodium glutamate, 5g salt, 360g broth.

　　【Method】

　　(1) Place a wok over high heat, add 500g of water, and bring to a boil. Add the water shield and remove it immediately once the water boils. Drain and place in a soup bowl.

　　(2) Slice the cooked chicken breast and cooked ham into 6cm-long fine shreds. Then bring the broth to a boil, add salt and monosodium glutamate, and pour it over the water shield once boiling. Sprinkle with chicken shreds and ham shreds, and drizzle with cooked chicken oil to serve.

　　Characteristics:

　　West Lake Water Shield Soup, also known as Chicken and Ham Water Shield Soup, is made using West Lake water shield, ham shreds, and chicken breast shreds. In this soup, the water shield is emerald green, the ham is crimson, and the chicken breast is snow white. The dish features vibrant colors, a smooth and tender texture, a fragrant taste, and is highly nutritious. It is one of the 36 famous Hangzhou dishes recognized by Zhejiang Province in 1956.