Songjiang Four-Fin Perch Soup

Songjiang Four-Fin Perch Soup

　　Four-Fin Perch Soup is the most famous specialty dish in Shanghai’s Songjiang area. The Songjiang four-fin perch is a renowned delicacy on banquet tables. The Song Dynasty work "Kongshi Tan Yuan" by Kong Pingzhong records: “The perch of the Song River, those caught south of the Long Bridge have four fins and are naturally perfect for making thinly sliced fish.” Whenever distinguished guests visited, fresh perch would be sliced into thin fillets or shreds, arranged on a plate, and served as a rare delicacy. By the late Qing Dynasty, the main cooking methods became steaming, boiling into soup, or making into stew, giving rise to dishes such as “Steamed Perch” and “Perch Soup.” Eating raw fish slices gradually became less common. Dishes such as “Stewed Perch” and “Four-Fin Perch Soup” once prepared by the former Songjiang Xiuye Bridge Restaurant were famous nationwide.

　　Poets throughout the ages have praised the delicious flavor of perch. Yang Chengzai of the Song Dynasty once wrote: “Perch from the perch hometown, before the reed leaves, / Under the Chuihong Pavilion, none ask the price. / Bought, the jade ruler—how short it seems, / Cast, the silver shuttle—truly round. / Three or four black-speckled white patches, / Fine scales and a grand mouth, a pair so fresh. / Spring breeze already brings true flavor, / One can imagine autumn breeze even more distinctive.” This poem vividly depicts the deliciousness of the perch.

　　Features: Made with Songjiang four-fin perch, bamboo shoots, ham, and clear broth. The finished dish has tender meat, crystal-clear broth, and an exceptionally delicious taste.