Dishes
Sishen soup
四神湯
Also called: 四臣湯 · four spirits soup · four herbs soup
A mild herbal pork soup, the classic partner for a bowl of migao in Tainan.
Photo: bryan..., CC BY-SA 2.0
Photo: bryan... from Taipei, Taiwan, CC BY-SA 2.0
Photo: bryan... from Taipei, Taiwan, CC BY-SA 2.0Where it comes from
The name is said to have started as 四臣湯, 'four ministers soup'. One legend says four ministers on the Qianlong Emperor's southern tour fell ill and were cured by these herbs stewed with pork stomach. In the version TasteAtlas tells, a monk gave them the remedy. Because 臣 and 神 sound alike, the name drifted to 四神, 'four spirits'.
How it is made
The herbs are stewed with pork stomach, or simmered with lean pork or spare ribs in water or pork stock.
How to eat it
In Tainan it comes with migao, steamed sticky rice topped with braised pork. Michelin calls it migao's classic companion.
In Tainan
Tainan migao shops serve it as the default pairing. Lo Cheng has focused on migao and sishen soup since it started selling migao in 1985, and Hsia Ta Tao Lan has made migao since 1961.
Where to eat it in Tainan
落成米糕Lo Cheng Migao
Sticky rice migao topped with braised pork, fish floss and peanuts, often paired with a sishen herbal soup.
保安路米糕Bao An Lu Migao
Family migao shop with pavement seating on busy Baoan Road. The steamed sticky rice comes with braised pork, pork floss, cucumber and peanuts.
好農家米糕Hao Nung Chia Migao
A migao stall going since 1946. The sticky rice comes with braised pork sauce, fish floss and peanuts.
下大道蘭米糕Hsia Ta Tao Lan Migao
Small neighbourhood shop, making migao since 1961. Slow-cooked pork sauce, fish floss and a fish ball go on the sticky rice. Have a bowl of sishen soup alongside.
Sources