老火湯LO FO TONG

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Clam and loofah soup

花甲絲瓜湯（絲瓜蜆湯）
clears heatSummer quick-boiled · 12 minutes Not yet surveyed (we say so honestly)

“Heaty? Then this is the pot.”

Ingredients

街市Surf clam / short-necked clam· soak in salted water for 30 minutes to purge the sand. Purging the sand is what makes or breaks this soup500 g to 600 g (1 catty)
街市Angled loofah· also called 勝瓜; give it a shake and you can tell whether it is old or young1
街市Fresh ginger3 to 4 slices
百子櫃Rice wine (cooking wine)· or Shaoxing wine, splashed in at the end1 tablespoon

Method

Fry the ginger until fragrant, add water and bring it to the boil, and give the 勝瓜 5 minutes first. Put the 花甲 in, cover the pot, and after 2 to 3 minutes, as soon as they open, turn the heat off. Overcooked and the meat goes rubbery.

  1. Soak the 花甲 (clams) in salted water for 30 minutes to purge the sand. Scrape the ridges off the 勝瓜 (silk gourd), peel it and cut into wedges.
  2. Heat the wok and fry the ginger slices until fragrant (爆香, a quick high-heat fry to bring out the aroma), then add 800 ml to 1 litre of water and bring to the boil.
  3. Add the 勝瓜 and boil for 5 minutes.
  4. Add the 花甲, cover the pot, and after 2 to 3 minutes, as soon as they open, turn the heat off.
  5. Splash in the wine (灒酒, a splash of wine down the hot side of the pot), season with salt and it is ready.

Who it suits

  • cooling off in summer
  • wanting something high in protein and low in fat

Who should take care

  • gout sufferers take care (shellfish)
  • the 花甲 must be fully purged of sand and cooked until they open

Soup stories

Hong Kong people love cheap 花甲, and this soup is that affection in fast-boil form. HK01 lists it as a ten-minute dish, and UFood treats 絲瓜蜆湯 as a standard on its autumn fast-boil list.

From the same family

Winter melon, dried shrimp and glass noodle soupNot yet surveyed (we say so honestly)
冬瓜蝦米粉絲湯（滾冬瓜湯）
clears heatdispels dampnesspromotes water metabolismSummer
街市Winter melon· about 600 g (1 catty)百子櫃Dried small shrimp· 1 to 2 tablespoons百子櫃Mung bean vermicelli· 1 bunch百子櫃Dried shiitake mushroom· 2 to 3街市Fresh ginger· 2 slices

“Heaty? Then this is the pot.”

Angled loofah, cloud ear fungus and pork slice soupA$7–15
勝瓜雲耳肉片湯（絲瓜滾湯）
clears heatcools internal fireeases the bowelsSummer
街市Angled loofah· 1 to 2百子櫃Cloud ear fungus· 1 small handful街市Lean pork· about 150 to 200 g街市Fresh ginger· 2 to 3 slices

“Heaty? Then this is the pot.”

Yellowcress (marsh cress) and snakehead fish soupNot yet surveyed (we say so honestly)
塘葛菜生魚湯
clears heatdispels dampnessmoistens the lungsSpringSummerAll year
百子櫃Yellowcress / marsh cress· 300 g百子櫃Snakehead fish· 1, about 600 g (1 catty)街市Lean pork· 300 g百子櫃Candied honey date· 2百子櫃Aged dried tangerine peel· 1 piece街市Fresh ginger· 3 slices

“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.