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How to pick it
- Heavy for its size, pale jade flesh, thin rind, no hollow core.
Similar in this aisleWinter melon100
Open the list. Same kind, scored for this pot.
The stills
Each card is one ingredient.
Local kitchen — drop a card you don’t need, or add one you have. The steps follow.
01
In the bowl
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How to pick it
- Dry, amber, fibrous. Soak until they pull into threads.
Similar in this aisleDried scallops100Open the list. Same kind, scored for this pot.
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How to pick it
- Meaty riblets, not too fatty. Blanch until the scum lifts.
Similar in this aislePork ribs100Open the list. Same kind, scored for this pot.
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How to pick it
- Dry, thick caps, not dusty.
Similar in this aisleShiitake mushrooms100Open the list. Same kind, scored for this pot.
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How to pick it
- Closed shells, ocean smell. Last 8 minutes only.
Similar in this aisleGreen mussels100Open the list. Same kind, scored for this pot.
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How to pick it
- Olive-green sheets, not slimy in the bag. Soak until they unfold.
Add from the aisle
Local kitchen — drop a card you don’t need, or add one you have. The steps follow.
1 / 9
Easy steps
Watch the soup come together.
Cantonese soup is not a weeknight stir-fry. Do the board work, walk away, come back. Check off as you go.
About 120 min · serves 4 · most of it is waiting
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Cantonese food culture, not a diagnosis. Skip shellfish if you do not eat it. Go gently if you run very cold.