Linqing Soup

Linqing Soup

　　Throughout history, the Huitong River flowed through Linqing. It lived up to the meaning of its name “Huitong” (meaning “connecting and communicating”), making Linqing a renowned commercial hub and a crucial hub of canal transport along the waterway. Moreover, it brought together a variety of regional flavors—from the sweet tastes of the south and the salty ones of the north, to the spicy flavors of the east and the sour ones of the west—as well as culinary traditions from both northern and southern China. “Linqing Soup” is a unique and innovative culinary gem that has flourished over centuries.

　　“Linqing Soup” features a hundred varieties of ingredients, cooking methods, flavors, and nourishing effects. Truly diverse, each soup has its own unique taste—no two are alike, no two flavors repeat—making Linqing Soup widely celebrated. Visitors from other regions praise, “Visiting Linqing without trying the soup is a wasted trip,” and “One sip of Linqing Soup, and you won’t want to leave.” The flavor of Linqing Soup starts light and gradually deepens, beginning thin and then growing rich, leaving a lingering aftertaste. It is especially effective after drinking alcohol or eating oily dishes, cutting through grease, refreshing the palate, and aiding digestion. It was especially favored by officials and wealthy merchants. Emperor Qianlong of the Qing Dynasty visited Linqing six times and each time he spoke highly of “Linqing Soup.” Later, a “Tribute Soup Banquet” centered around various soups was formed. This also represents the outstanding contribution of generations of Linqing chefs to the development of the Canal Culture cuisine.

　　Taiji Hongyun Soup

　　The main ingredients are tomato sauce, hawthorn sauce, and black sesame paste, thickened into a rich soup, then shaped into the form of the Taiji (Yin-Yang) symbol and served in a round flat dish. This soup is sweet and tangy, appetizing and digestive, while its Taiji shape symbolizes harmony between heaven and earth, peace, and prosperity. It is believed to bring smooth spirits, a healthy appetite, and wellness. Legend says it was created by an old chef from Yushan Tower in Linqing, who drew inspiration from the Bagua diagram at Bixia Temple.

　　Yulu Shuangbai Soup (commonly known as “Milk Soup with Radish”)

　　Legend has it that during one of Emperor Qianlong’s seven southern tours, he once visited a small riverside eatery in Linqing incognito and specifically asked for a bowl of “Suìjiǎn Bīngshuāng Báiyù Tāng” (Shaved Ice Frost White Jade Soup). Realizing the visitor was no ordinary person, the chef quickly improvised by using the traditional Linqing “Milk Soup with Radish” method: shredding the radish into fine strips, stir-frying flour with pork lard, then brewing it into a snow-white soup. He adjusted the saltiness, garnished it with coriander, and served it in a pristine white soup bowl. The soup was fresh, fragrant, milky white, and perfectly balanced in flavor. Upon tasting it, Qianlong spontaneously praised, “What a splendid Yulu Shuangbai!” And thus the soup was named “Yulu Shuangbai Soup.”

　　Tiandi Yijiachun Soup (commonly known as “Cedar-Shredded Chicken Soup”)

　　The shredded meat is snow-white, the soup crystal clear, with a few slices of cedar leaves floating on top like signs of spring, filling the mouth with a delicate fragrance. Legend says that when Emperor Qianlong visited Linqing incognito, he encountered a village girl named Sun Biyu who made this soup for him. Later, the girl was killed by the son of a toll supervisor. Qianlong avenged her death, and in her honor, a “Rain Shelter Pavilion” was built locally. Later, the Forbidden City replicated this pavilion and bestowed upon it the elegant name “Tiandi Yijiachun” (Heaven, Earth, and One Family in Spring). To commemorate the village girl, this soup was named “Tiandi Yijiachun Soup.”

　　Chensanliang Geda Soup (commonly known as “Noodle Dumpling Soup”)

　　“Chensanliang Paotang” (Chensanliang Climbs the Court) is a famous traditional opera from Linqing. “Chensanliang” earned her nickname because she sold each calligraphy or painting for three taels of silver. She endured hardship to support her younger brother and sworn brother Chen Kui in their studies, hoping for revenge. Being poor, she had nothing to eat but boiled noodle dumplings. This practice has been passed down to today. When she later became an official, her biological brother refused to acknowledge her poverty, and her sworn brother Chen Kui, having become an imperial inspector, dismissed her from office. Because the play includes a plotline where her sister becomes an entertainer, it has been banned from being performed in Linqing.

　　Xiucail Shuangqing Soup (commonly known as “Cucumber and Fish Shredded Soup” or “Radish and Fish Soup”)

　　Legend says that two scholars in Linqing encountered a young woman carrying cucumbers, radishes, and fresh fish on the “Qinghe Bridge.” Hungry, they asked for food. The woman said each of them must compose a poem using the characters Qing (清), He (和), and Qiao (桥) (meaning “clear,” “harmony,” and “bridge”). One scholar said: “With water, it’s pronounced Qing; without water, it’s Qing; remove the water radical, add rice, and it becomes Jing (spirit).” Another said: “With a mouth, it’s pronounced He; without a mouth, it’s He; remove the mouth, add a measurement, and it becomes Ke (scholarship).” The woman replied: “With wood, it’s Qiao; without wood, it’s Qiao; remove the wood, add a woman, and it becomes Jiao (charming).” Inspired by this tale, a chef created two delicious soups using cucumber and radish paired with fish, each with a distinct flavor. With cucumber and radish adding green hues and the soup clear, it’s called “Xiucail Shuangqing Soup,” which has been passed down ever since.

　　Shuanghua Baiyu Soup (commonly known as “Pigeon Egg and Tofu Flower Soup”)

　　“Tianhua” refers to pig brain (which can be substituted with tofu). Once mashed, it resembles flaky frost. Cooked pigeon or quail eggs are pure white like jade. This soup is prepared with premium broth and lightly garnished with coriander. The soup is as clear as water, delicious and refreshing. It is a signature dish of Linqing’s Yingleyuan Restaurant.

　　Yunjin Danhua Tang (also known as Fajin Danhua Tang – Hair Vegetable Egg Drop Soup)

　　Fine as hair, the hair vegetable, egg flower, and premium broth are combined in white, black, and yellow hues, swirling like drifting clouds. The color, aroma, taste, and presentation are all exquisite, stimulating the appetite. This is a signature dish of “Liujutuan Restaurant.”

　　Jixue Doufu Tang

　　This is a signature soup from “Simencun Restaurant.” It uses wild chicken blood from Longshan Mountain and sliced water tofu from Linqing’s Gulou Tofu Workshop, combined with carefully prepared premium broth and a light starch slurry. It is commonly served with “Three-Delicacy Pan-Fried Dumplings.” In the soup, the red chicken blood and white tofu strips contrast beautifully, accented with green coriander for a striking presentation.

　　Wensi Doufu Tang

　　This soup is an innovative creation by chefs at Linqing Hotel, building upon the foundation of “Jixue Doufu Tang.” They boldly used modern tools and techniques to craft this dish, featuring tofu as fine as hair strands, with red and white colors interplaying, beautiful in form and delicious in taste—a real treat.

　　Kugua Liji Tang

　　Bitter melon is green and cooling, while the lean pork loin is tender and snowy white after being seared in oil. Paired with well-prepared premium broth, the soup offers a visual contrast of green and white with crystal-clear broth. The first sip brings a fragrant taste, followed by a slight bitterness and savory richness. It is delicious, cooling, and cuts through grease. This is a signature soup created by chefs at Linqing Hotel.

　　Honghua Yuwán Jīntāng (commonly known as “Safflower Fish Ball Soup”)

　　This soup is made with saffron, fish balls, and premium broth. The soup turns golden yellow, with snow-white fish balls made from sea fish, and a subtle fragrance of saffron and fish. It is endlessly enjoyable, nourishing, and an excellent tonic soup. This soup was created by chefs at Linqing Hotel.

　　Suanla Xingjiu Tang

　　This soup is an improved version of a regular egg drop soup. The key lies in how the pepper and vinegar are cooked—the amounts can be adjusted according to taste preference. The fragrant aroma of pepper and the rich scent of vinegar are bold yet pleasant, cutting through grease, refreshing the senses, aiding digestion, and sobering up. It is a uniquely refined famous soup by Linqing chefs.

　　Huiyu Tang

　　It is a traditional famous soup of Linqing. When eating the fish, the head and tail are not broken to preserve the integrity of the fish skeleton as much as possible, showing respect for the chef. In return, the chef will spontaneously prepare a delicious fish soup for the guests free of charge as a gesture of appreciation. This custom is unique to Linqing. The soup is fresh, tangy, clean-tasting, and helps cut through greasiness, making it an excellent choice to end a banquet.