Mock Tang Camel Hoof Soup

Mock Tang Camel Hoof Soup

　　The use of camel hooves in making soup has a long history. According to historical records, the originator of camel hoof soup was Cao Zhi, the Prince of Chen from the Jin Dynasty, and it was called “Seven-Treasure Soup,” with one bowl (ōu) worth a thousand gold pieces. The Tang Dynasty poet Du Fu wrote, “Urge the guest to try the camel hoof soup, frosty oranges topping sweet oranges.” Camel hoof soup is a genuine Tang Dynasty dish, once a treasured delicacy enjoyed by Emperor Xuanzong and Yang Guifei at the Huaqing Palace on Lishan Mountain. The current version of camel hoof soup is a researched reproduction based on historical materials, hence the name “Mock Tang Camel Hoof Soup.” The dish boasts a delicious flavor, with a thick, milky broth, a fragrant taste upon entry, and a lingering aftertaste. It is a sumptuous dish served when entertaining honored guests in Dunhuang.

　　Cooking Method: Stew

　　Flavor Profile: Salty and Savory

　　Main Ingredient: One prepared camel hoof

　　Side Ingredients: 30g shiitake mushrooms, 50g winter bamboo shoots, 2 egg whites, 20g cornstarch

　　Seasonings: 5g salt, 3g MSG, 2g soy sauce, 3g pepper, 1000g broth

　　Preparation Process:

　　1. Soak the camel hoof in broth and cooking wine until tender, then dice it into rice-sized pieces for later use.

　　2. Dice the shiitake mushrooms and winter bamboo shoots into rice-sized pieces as well.

　　3. Add the camel hoof to the broth along with the shiitake mushrooms and bamboo shoots. Bring to a boil over high heat, season, stir in the cornstarch slurry, gently mix in the egg whites, and simmer into a soup. Drizzle with sesame oil and serve in a bowl.

　　Flavor Characteristics: The soup has a rich red color, with a savory, slightly spicy taste. It nourishes qi and strengthens bones.

　　Key Points in Preparation:

　　The camel hoof must be cleaned thoroughly to remove any unpleasant odor.