🍽️ Shunde Deboned Fish Soup

Minced dace fish soup with fine vegetables, silky and savory.

Shunde Deboned Fish Soup is a classic silky soup from Shunde in Foshan, Guangdong, built around local fresh dace. The dace is first steamed or pan-fried, then carefully boned and flaked into fine shreds while the tiny bones are removed; prepared vegetable shreds include ginger, luffa, shiitake, beancurd stick and dried tangerine peel. Bone broth is brought to a boil, the ingredients added in turn, and the soup lightly thickened, finished with a swirl of egg drop and a dash of sesame oil. The broth pours on the tongue like silk, with fish freshness and the gentle sweetness of vegetable shreds interwoven—distinct strands yet wonderfully smooth. Shunde cooking prizes pure ingredient flavor, and this soup relies on deboning skill and timing rather than heavy seasoning. Often served as a banquet starter or home health soup, it is mild, savory and suitable for all ages, embodying Shunde cuisine's clean, fresh and silky style.