This dish is made by boiling down freshwater fish, removing all bones, then bringing the mixture to a boil with rice and ginseng. Freshwater fish was historically used in stamina-boosting dishes, as freshwater fish tends to be easy to digest and rich in protein and vitamins. “Ginseng and Fish Porridge” brings together two ideal pairs of ginseng and freshwater fish, which is augmented by the flavors of glutinous rice, jujube, ginger, and other ingredients used in the dish. The rice is sometimes switched out with hand-pulled dough or noodles. The thick soup features savory and spicy flavors from soybean paste and red chili paste. Prickly ash berry adds a numbing heat to the dish.

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