竹笙干贝汤the other day I made this for Father's day.
Its a little bit like shark fin soup.. but I use 竹笙 instead cos I miss its crunchiness.. its a bit like fish maw.. but a healthier version... very shiok.. I added some Yunnan ham into the stock so it got a more distinctive taste. Basically, the whole trick is having a rich stock.. that will make it taste almost like Buddha jump over the wall soup, and everyone drink more than 2 bowls!! Mum even say next time I should add a bit of shark fin into it.
Its so good... yesterday i went to buy the 竹笙 again... hoping to make it again. else i can always try to make stuffed 竹笙.