Century Egg with Chinese Parsley Soup

Soup Name: Century Egg with Chinese Parsley Soup

Traditional Chinese Name: 芫茜皮蛋魚湯 (yán qiàn pídàn yú tāng)


This quick boil soup is a great soup base (although just as great by itself) in the Chinese repertoire of soups.  While some people don’t like Chinese parsley at all (like me), the strong taste of the herb is heavily muted when boiled in this fashion.  As a result, the soup is slightly sweet and has a refreshingly mild taste to it.  You can use a variety of meats and other vegetables as desired.

What ingredients are required?

1 fresh big fish stomach, largely sliced
3 fresh slices of ginger
1 tsp of salt
2 fresh bunches of Chinese parsley
4 century eggs, washed and halved
2 L of water

How do I prepare it?

  1. Wash and rinse big fish stomach in running water, slice into large pieces (so that they don’t disintegrate as easily in the soup)
  2. Pat dry with a paper towel and salt lightly
  3. In a frying pan, heat oil until hot and fry ginger and big fish stomach slices until golden brown
  4. Set aside the fish when finished (it doesn’t have to be completed cooked, but at least with lightly golden surfaces)
  5. Boil your soup water
  6. Rinse Chinese parsley in running water
  7. Wash and peel century eggs in running water, be sure to remove all the shell and coating
  8. Slice the century eggs in half
  9. When the soup water boils, add ginger, fish, century eggs, and Chinese parsley together
  10. Boil on high for 30 minutes
  11. Salt as necessary (but taste it first!)

Any benefits?

  • Excellent in removing heat from the body
  • Mildly cooling soup that is great for the hot summer
  • Easy soup to make
  • Great soup base for the addition of other meats and vegetables

Any precautions?

  • Menstruating or women in their first trimester should consume with caution as it is a cooling soup
  • Be sure that the fish stomach has not disintegrated, if it has, use a strainer to catch the pieces if serving to children (or use a soup bag)

Chinese Parsley or Cilantro

Ingredient Name: Chinese Parsley, Cilantro

Traditional Chinese Name: 芫茜 (yán qiàn)

What is this?

  • A fragrant plant (herb) that has a strong and pungent, unique flavor
  • The seeds are known are coriander and often used as a spice
  • It is a small plant that has a very green leaf and stem in color
  • It is commonly used fresh, but is also available dried (although not as fragrant because that is lost in the drying process)
  • Used in Asian, Mexican, Middle Eastern and South African dishes
  • This herb is commonly self-grown (in the home or backyards)

How do I prepare it?

  • Rinse fresh Chinese parsley in running water, discarding any wilted or dying leaves and stems
  • For soups, keep as whole stalks (for those who don’t prefer to eat it) or dice

Where can I buy this?

  • Most supermarkets will sell this product fresh

What is the cost

  • Chinese parsley is very affordable
  • At the wet mart in HK, it cost around $5 HKD a small bunch

Any benefits?

  • Excellent source of antioxidants which help both reduce aging in cells (by killing free radicals) and slowing down the spoiling process of foods containing this ingredient
  • Said to have some antibacterial characteristics
  • Helps remove heavy metals and toxins from the body
  • Helps in the reduction of bad cholesterol in the body
  • Excellent source of iron and Calcium and helps fight anemia
  • Helps reduce heatiness in the body

Any precautions?

  • It is considered a cooling ingredient and should be avoided in early pregnancies, breastfeeding mothers and during menstruation

Additional Information

  • Use fresh Chinese parsley within 3-4 days of purchase and keep in the fridge