百子櫃 ›
The mud carp, a small Pearl River Delta pond fish beloved for its sweet flesh and notorious for its forest of fine bones — soup use demands a muslin fish bag. Fried fragrant and simmered hard, it produces a sweet, milky broth for the classic dampness-clearing soup with kudzu and rice beans. The bones alone are sometimes used as the base.
Nature · neutral Flavour · sweet Meridians · spleen、stomach
In Cantonese food therapy mud carp is used to strengthen the spleen and dispel dampness, anchoring the region's signature dampness-clearing soups.
Clean it, fry it until fragrant and boil it in a soup bag; some people fry the mud carp bones on their own and simmer them for the base.
廣東珠江三角洲（華南特有塘魚） — Confirmed not observed in AU retail; whole snapper, Indian mackerel or tilapia are the observed substitutes
Common at Asian grocers
“Just off the stove — drink it while it is hot.”
“The pot for damp weather.”
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.