Dishes
four-herb soup
四神湯
Also called: 四臣湯 · four spirits soup · si shen tang
A clear pork soup with four medicinal ingredients, often made with job's tears, eaten with migao or other rice snacks.
Photo: bryan..., CC BY-SA 2.0
Photo: bryan... from Taipei, Taiwan, CC BY-SA 2.0
Photo: bryan... from Taipei, Taiwan, CC BY-SA 2.0What it is
A mild herbal soup built on four ingredients: fox nut (芡實), lotus seed, Chinese yam and poria, cooked with pork stomach. Taiwanese vendors often use job's tears (薏仁) instead and adjust the mix to taste, sometimes adding rice wine for aroma.
Where it comes from
According to Chinese Wikipedia it was first called 四臣湯, 'four ministers soup', and 臣 (minister) later became 神 (spirit) because the two sound alike. A legend says four of the Qianlong Emperor's ministers fell ill on his southern tour and were cured by these herbs stewed with pork stomach.
How it is made
The herbs and grains are stewed with pork stomach until the broth is clear and gently sweet.
How to eat it
It goes with migao or other rice dishes.
In Kaohsiung
Liao Chi Migao in Kaohsiung's Qiaotou has been open since 1955 and sells only rice, four-herb soup and noodles. Michelin calls migao with four-herb soup the classic local pairing.
Where to eat it in Kaohsiung
Sources