The soup’s more of a fluid milky-like chicken soup version (there’s chunks of chicken meat and bones init) than the more traditional transclucent brown starchy ones we typically have served with vinegar.

The fin itself is pretty starchy and tends to clump together in the less viscous broth. Wonder if it’s considered another form of collagen soup derived from ceratotrichia (thankfully not keratinous! Most people would have an aversion against chewing hair). May also get a non-pill dose of supplementary Chondroitin sulfate though it’s most likely already thermally degraded (fragmented and desulfated) after being double boiled.

This controversial dish came as a package under the Mother’s Day special set meal. Tasty, but I guess eventually we’ll have to look at alternatives.

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