Meat Dumping Soup-Spearfish Thick Soup
Yuan’s Family Thick Noodle Soup in the East Market has a history of more than 100 years. Pork hind legs are used in their meat soup, which tastes chewy. The triangle cut from the back of swordfish is used in the fish soup, which is soft and tender. The stock is stewed with pork bones, and Chinese cabbage is added to make the soup fresher and sweeter. Each step of cooking is meticulously handled.