Winter Melon Soup for Cooling Off
A mature, thick-fleshed winter melon is selected, its inner white pulp removed to form a natural bowl. After blanching in boiling water, it is placed in a soup tureen. Premium broth is poured into the winter melon bowl, along with ingredients such as dried scallops, lotus seeds, and Job’s tears. The opening is covered with a plate, and the soup is simmered over low heat for two and a half hours. The winter melon bowl is then removed, and the softened flesh inside is carefully scooped out with a small knife. The resulting soup is fragrant and clear, the melon flesh tender and smooth—making it a perfect dish for beating the summer heat. (Panyu)
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