Creamy white broth with bamboo fungus

Public reference · Home adaptation The Kongfu roll pairs soups and pastries: per the hereditary roll published by Zhonghua Book Company's Shanghai Juzhen imprint, the whole grilled mandarin fish is followed by almond tofu in rice wine, milky bamboo-fungus soup, and lily-pastry with seaweed soup. Bamboo fungus has been counted among the “eight delicacies of grasses” since the Qing and was a rare seasonal item on banquet tables; what matters in this soup is not depth but clarity — the broth must be skimmed clean, the fungus blanched to the exact point, and the pea shoots added last to hold their green. Kongfu cooking insists on eating in season, and bamboo fungus appears only in summer, which makes this soup a seasonal dish in the truest sense. Only the technique is used here, not the cholesterol- or tumour-related claims that circulate about bamboo fungus. **The name discrepancy is stated rather than smoothed over**: the Kongfu roll published by Zhonghua Book Company's Shanghai Juzhen imprint records “milky bamboo-*shoot* soup”, while this slot and this method use bamboo *fungus* — a grass-family shoot and a fungus are entirely different foods whose names merely look alike. **The roll records dish names only, never methods; the technique here comes from public qingtang zhusun / qingtang zhusun material and has no specific Kongfu correspondence.** The milkiness comes from the emulsified fat of the clarified chicken broth itself, so no extra oil is needed. The fungus must be soaked and its closed cap cut off, or it carries a strong off-note; blanching twice, about 30 seconds each with an immediate cool-down, removes the bitterness without turning it to mush. Skim the broth thoroughly or the bowl will not read clear. Soaking is a prior step and is not counted in cookMinutes. All weights and times are editorial and untested. Contains bamboo fungus, king oyster mushrooms, bamboo-shoot slices and pea shoots, all plant ingredients; the broth base is chicken. The fungus must have its cap end trimmed and be blanched through to remove the off-note and bitterness. 中华书局上海聚珍：真正的“孔府宴”吃些什么？ — The hereditary Kongfu roll as printed: “It is said the Duke once presented a table of the four great燕窝 courses to the Qianlong emperor … whole grilled mandarin fish, almond tofu in rice wine, milky bamboo-shoot soup; the first course of pastries: lily pastry with seaweed soup.” This is the slot evidence for this entry and also shows the roll says bamboo shoot, not bamboo fungus. The page introduces the roll with “it is said” — it is a hereditary list, not an archival original. https://applet.10100.com/article/106509520 快懂百科：清汤竹笋 — The complete method: water-soaked bamboo fungus, king oyster mushrooms, bamboo-shoot slices and pea shoots. The fungus is rinsed clean and trimmed, the mushrooms sliced, the shoot slices cut decoratively and held in water, and the pea shoots topped. Mushrooms and shoot slices are blanched into the bowls; the broth is boiled with ginger, the ginger lifted out, seasoned, foamed clean and poured; the fungus is blanched twice in a separate pan, laid on the surface and finished with pea shoots. The steps here follow this source. https://www.baike.com/wikiid/1127130682909374025 爱查询菜谱：清汤竹荪家常做法 — An expanded account of the same technique, stating explicitly that the fungus is blanched once, lifted quickly, then blanched a second time “in total twice” to remove bitterness and improve texture, that it should be spread out after blanching so the pieces do not stick, and that the pea shoots need about 2 minutes under the lid to cook while staying green. The timings in steps 3 and 9 follow this. https://caipu.aichaxun.com/qtzs.html 中文百科全书：清湯竹蓀 — The key preparation note for the fungus: dried product should be soaked in lightly salted water and the closed cap end cut off before cooking, or it carries an off-note; also that it is cooling in nature and should be eaten sparingly by those with a weak, cold spleen and stomach. Step 1 follows this. https://www.newton.com.tw/wiki/%E6%B8%85%E6%B9%AF%E7%AB%B9%E8%93%80 AI-generated illustration; not kitchen-tested.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.