Jinhu Traditional Meat Soup Introduction
Lin Hsiao (born in 1951), affectionately known as "A-Hsiao Grandma," started selling water dumplings to supplement her family income when her son was in the 4th grade. She later transitioned to selling meat soup, sticky rice dumplings, and milkfish soup, eventually gaining fame for her traditional meat soup, which has become a signature snack in the Jinhu area. "A-Hsiao Grandma's" meat soup is prepared in two parts: the meat and the broth. For the meat, pork is shredded and mixed with seasonings and fish paste. When the water boils, pieces are dropped in to cook, then cooled and set aside. The broth consists of boiling water with shredded bamboo shoots, seasonings, rock sugar, dried bonito flakes, and crispy garlic, finishing with beaten egg. If bamboo shoots are unavailable, Shandong cabbage is used as a substitute. When customers order, the prepared meat is heated in the broth, then served in a bowl with vinegar. The noodle dish consists of boiled oil noodles topped with meat soup. In addition to meat soup, "A-Hsiao Grandma" also sells sticky rice dumplings and milkfish soup. The filling for the sticky rice dumplings includes pork, green onions, and glutinous rice, wrapped in bamboo leaves. The milkfish is locally sourced, and A-Hsiao Grandma personally removes the bones, ensuring that her milkfish soup is bone-free.
