Longnan Pearl Soup

Longnan Pearl Soup

　　Making pearl soup is no easy task. First, the sweet potato starch is mixed with boiling water to form a dough-like consistency; next, the dough is spread out in a round-bottomed pan (without heating), and the cook gently presses and rotates the dough clockwise on the pan with their hand to slowly break it down into pearl-like granules, known as "pearl rice"; then, the pearl rice is filtered through a rice sieve to achieve uniformity, after which the cooking process begins. First, a spoonful of water is added to the pan, and once it comes to a boil, the pearl rice is gradually and in batches sprinkled into the pan. When all the pearl rice floats to the surface, it is scooped out with a strainer. Then, a fresh pot of boiling water is prepared, the pearl rice is added back in along with seasonings such as oil, salt, water chestnuts, and scallions, and the pearl soup is complete. The finished soup is steaming hot and fragrant. A single spoonful brings comfort to the stomach and clarity to the mind.

　　There is also a local legend in Longnan about pearl soup. It is said that during the Daoguang era of the Qing Dynasty, Longnan enjoyed a bumper harvest of dragon-headed fish. A man named Xu Sizhuang contributed a large quantity of these fish as tribute to the emperor, who then dispatched an imperial envoy to bestow an award upon him. On a sweltering summer day, traveling the rugged mountain roads proved exhausting, and the envoy fell ill from the heat along the way. By the time he arrived at Xu Sizhuang’s home, it was nearly dusk. The town’s supply of meat and fish had already sold out, so Xu Sizhuang prepared the renowned Hakka dish of Longnan, “Pearl Soup,” for the envoy. When the envoy took a spoonful, his fatigue instantly vanished, and he found it to be an extraordinary delicacy. Upon asking the name of the dish, Xu Sizhuang, noticing how translucent and glistening the pearl rice was—like dragon eyes—decided to flatter the envoy by calling it “Dragon Eye Soup.” He explained, “This soup is made using the eyes of the dragon-headed fish from Hundred-Zhang Dragon Pool, hence the name Dragon Eye Soup, as an offering to you, sir.” The envoy, however, felt the name was inappropriate and potentially disrespectful. Xu Sizhuang, alarmed, quickly clarified that it was not made from the eyes of the tribute dragon-headed fish, but was instead a local specialty dish of Longnan. He then asked the envoy to bestow a name upon the dish. Flattered by the hospitality and unable to refuse, the envoy pondered for a moment before saying, “Let’s just call it ‘Pearl Soup.’” And thus, “Pearl Soup” or “Pearl Powder” has been used ever since.

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