“Kong Wuci” Soup

“Kong Wuci” Soup

　　In Chinese, the root of waterweed is called “chun,” and soup made with waterweed is called “chun geng.” The specialty waterweed from Jianhu Lake in Jianchuan is called “kong wuci” in the Bai language, also known as “hollow vegetable.” Waterweed belongs to the green algae family, with stems four to five feet long that float on the water’s surface. They are soft and crisp, with flowers at the top of the stems enclosed in bracts, each containing four or five white, four-petaled blossoms—very beautiful. The waterweed grows its stems first, then its leaves, which are tightly curled and not fully unfurled, with pointed tips. It can be harvested in spring, winter, and autumn to make soup. The soup has a bright color, the waterweed is fresh and green, and the taste is delicious and tenderly smooth. In summer, care should be taken when cleaning it, as snails and leeches may be hidden among the leaves and are not easily noticeable.

　　Historically, “chun geng” has been regarded as a symbol of homesickness. Zhang Han, a talented man from Suzhou during the Jin Dynasty, served as an official in Luoyang during a time of great turmoil and internal strife. One day, feeling the autumn wind, he was reminded of his hometown’s chun geng and perch slices, and said, “The most important thing in life is to do what suits one’s heart. Why chase after fame and official positions thousands of miles away?” He then resigned and returned home. Later, Chinese literati and scholars would recall this story when feeling homesick in autumn. Xin Qiji, thinking of his hometown Jinan, wrote, “When the spirit tires, it’s time to return; leisure is precious—why for chun geng or perch slices?” Thus, in ancient times, those longing for home while abroad were called “chun ke” (chun guests), leading to lines such as, “The tea merchants miss their shore-bound date, while homesick chun guests’ eyes grow fond.” Zhao Shiming, while serving as an official in Kunming, expressed his homesickness in “Chaimen” (Cottage Gate): “Fine chun slides onto the plate, sleek as silk; plump bracken ascends the dish, aligned with ivory chopsticks.” Later, Zhao Shiming resigned from his post and returned to the tranquil surroundings of Jianchuan, living the reclusive life that Zhang Han had forsaken office to pursue.

　　Source: Dali Prefecture Tourism Development Administration Committee