Water Shield Soup with Blanched Fish Slices

Water Shield Soup with Blanched Fish Slices

　　Water Shield Soup with Blanched Fish Slices is a specialty dish from Suzhou. Water shield, also known as water mulberry, belongs to the Nymphaeaceae family and is a perennial aquatic herbaceous plant. It is in season during spring and autumn and is abundantly produced in Taihu Lake, Jiangsu Province. The tender stems and leaves of the water shield are edible and are believed to have various health benefits, such as clearing heat, promoting urination, reducing swelling, and detoxifying. The "fish slices" refer to thin slices made from blanched fish, specifically the ricefield eel fish — also known as the tiger-head shark — which has a short, stout body rarely exceeding ten centimeters in length, with a large head, round body, and slightly flat tail. Its flesh is delicate and tender. In Suzhou, it is considered a spring delicacy known as “caihua ricefield eel.”

　　The combination of water shield and fish in a soup has a long history. There is even a historical anecdote known as the “Longing for Water Shield and Perch.” This dish features vibrant green and silky water shield, fragrant, crisp, and tender in texture, paired with snow-white, delicate fish slices. The broth is clear and flavorful, making it a delightful springtime delicacy.