 | |
| Associatedcuisine | Taiwan |
|---|---|
Sishen soup, also known asFour Herbs Soup (Chinese:四神湯;pinyin:sìshén tāng;Tâi-lô:sù-sîn-thng), is a traditional Taiwanese soup widely enjoyed as a comforting and health-promotingxiaochi. Known for its herbal properties, this soup is typically made usingtraditional Chinese medicine ingredients and is a popular dish innight markets and eateries across Taiwan. The soup is particularly valued during colder months or as a remedy for fatigue, reflecting the fusion of traditional medicinal beliefs with everyday culinary practices.[1]
The name四神, which translates toFour Deities, refers to the four primary ingredients in the soup, traditionally considered to have medicinal benefits in Chinese herbal cuisine. The typical ingredients include:
In addition to these core ingredients, Sishen Soup often includes:
The ingredients are simmered for hours to produce a broth with a mild, earthy flavour that is both soothing and nutritious. While the classic version features pork intestines, many vendors offer variations to cater to diverse tastes.[3] These include vegetarian options by using mushrooms or tofu as substitutes.[4][5]
Despite a common belief that Sishen Soup originates fromChina, the dish is distinctly Taiwanese in its preparation and cultural context. While it incorporates ingredients and concepts from traditional Chinese medicine, its modern form, flavor profile, and presentation have been shaped by Taiwanese culinary practices.[6] The term "四神" (Sì Shén) is a homophonic misnomer of "四臣" (Sì Chén), both pronounced similarly inTaiwanese Hokkien.[7] Sishen Soup is commonly paired with other Taiwanese specialties, such asBah-oân orGua bao.[8] Taiwanese vendors have adapted the recipe to emphasize taste and accessibility, creating a comforting dish rather than a strictly medicinal one.[9]
