老火湯LO FO TONG

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Mustard green, fish head and tofu soup

芥菜魚頭豆腐湯
clears heatcools internal fireWinterAll year quick-boiled · 30 minutes Not yet surveyed (we say so honestly)

“Heaty? Then this is the pot.”

Ingredients

街市Fish head (bighead carp)· a big fish head (鰱魚 or 大魚, bighead carp); or 1 whole 鱲魚; a traditional variation uses a set of salted fish head, bones and tail together with pork ribs1
街市Large / head mustard green2 heads, about 450 to 680 g (1 to 1.5 lb)
百子櫃Tofu· firm 豆腐1 box, about 200 g
街市Fresh ginger· old ginger, always smashed into large slices to temper the cool nature of 芥菜3 to 5 slices
街市Spring onion / scallion· cut into lengths2

Method

Fry the fish head in a hot wok with ginger slices first to get the milky white colour. After splashing in the Shaoxing wine, always add boiling water, and the longer it boils the whiter it gets. The 芥菜 stems go in first and the leaves after.

  1. Heat oil in the wok and fry the fish head on both sides with the ginger slices until fragrant
  2. Splash in Shaoxing wine (灒酒, a splash of wine down the hot side of the wok), add boiling water, about 8 to 12 cups, and boil for 10 minutes to draw the flavour out. The longer it boils the whiter it gets
  3. Add the 大芥菜 (mustard green) stems and boil for 5 minutes
  4. Add the 大芥菜 leaves and the 豆腐 (tofu) and boil for 5 minutes
  5. Season with salt and white pepper

Who it suits

  • cooling down when you feel heaty
  • a winter family soup for when 芥菜 is in season

Who should take care

  • people with a cold constitution (寒底) or who cough easily should add extra ginger
  • the salted fish head variation is high in sodium, so people with high blood pressure should take care

Soup stories

A classic 大排檔 fast-boil with a Hakka streak, bitter 芥菜 set against a sweet, milky-white fish broth. The salted fish head version was a thrift dish of the old days, made from a salted fish head bought for a few cents.

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.