Southwest Coast National Scenic Area

The making of “Jinhu Old-Time” meat thick soup has two parts: the pork and the thick soup. To make the pork: slice the pork and mix well with seasoning and fish paste, put it in boiling water piece by piece to cook through, and cool it down afterwards. To make the thick soup: put bamboo shoot slices, seasoning, rock sugar, bonito, and garlic crisps into boiling water, and then add egg drop when it’s almost done. When customers order the thick soup, boil the meat in the thick soup pot and put it in a bowl, drizzle with some vinegar and it’s ready to serve. The thick soup noodles are made by scooping the meat thick soup into the blanched noodles.
Besides meat thick soup, the stand also sells zongzi and thick soup with milkfish. The stuffing of the zongzi contains pork, scallion, and long glutinous rice, which are wrapped in bamboo leaves. The milkfish are locally farmed and deboned, and therefore the milkfish at “Jinhu Old-Time” are boneless.