Vinegar Eel Soup (4007)

Promote blood and qi circulation, reduce inflammation

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Vinegar Eel Soup




Promote blood and qi circulation, reduce inflammation and lower blood cholesterol.


  • Yellow eel 黃鱔 – 240gm
  • Wood-ear mushroom 木耳 – 30gm
  • Kaempferiae ginger root (shan nai) 沙薑 – 5 slices
  • Zhenjiang vinegar 鎮江香醋 (black vinegar) – 2 spoons
  • Tianjin vinegar 天津浙醋 (red vinegar) – 2 spoons

1.   Wash eel with salt and put in boiling water to cook for a few minutes. Remove and scrape out the white coating on the skin, rinse and cut into sections.

2.   Soak mushroom for 30 minutes, rinse clean and cut into thin slices.

3.   Put ginger slices and mushroom in a pot with 8 cups of water and cook over medium heat for 30 minutes. Add eel and simmer to 2 cups of soup.

4.   Turn heat off. Wait for 3 minutes and add the two vinegar and salt to taste and serve.  


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