百子櫃 ›
The head of the bighead carp (dai yu), a fish bred for its huge, gelatin-laden head, split open, washed and fried with ginger before boiling. It gives a milky, full-bodied broth with rich, silky cheek and collar meat. The set-piece of the office worker's 'brain-boosting' soup with chuen gung, bak ji and tin ma.
Nature · warming Flavour · sweet Meridians · spleen、stomach
In Cantonese folk food therapy fish head is used to warm the stomach, replenish deficiency and dispel head-wind, and tradition serves it to those who overwork the mind.
Split the bighead carp head, rinse it and pat it dry, then fry it with ginger until fragrant before boiling; the soup turns milky white.
珠江三角洲及華南水庫塘養（鱅魚） — Bighead carp not retailed in AU; raw barramundi/salmon heads from fishmongers are the stand-in
Common at Asian grocers
“Simmered the whole day — nothing held back.”
“Simmered the whole day — nothing held back.”
“Just off the stove — drink it while it is hot.”
“Heaty? Then this is the pot.”
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.