Jun’an Fish Flake Soup

Jun’an Fish Flake Soup

　　Jun’an Fish Flake Soup is a dish primarily made with bighead carp meat, using fish stock as the base and complemented by various other ingredients, prepared through the traditional cooking techniques of Jun’an in Shunde.

　　Jun’an Fish Flake Soup is milky white in color, with a delicious taste, distinct layers, rich flavors, and a fragrant aroma. The preparation of this fish soup has a long history in Jun’an and was very popular even before the liberation. It is said to have been inspired by abalone and shark fin soup. In those days, abalone and shark fins were undoubtedly a distant dream for most people. A group of diners accustomed to steamed, fried, deep-fried, and baked dishes one day came up with the idea of making fish soup to satisfy their cravings. They first boiled a bighead carp in clear water, then removed the fish meat, and combined it with stir-fried peanuts, deep-fried vermicelli, tofu skin, and chopped scallions—thus creating the authentic Fish Flake Soup. Since it is boneless and boasts a sweet, fragrant, and delicious taste, it became especially popular among diners, particularly the elderly.

　　Source: Jun’an Town Government Website