太極素菜羹

Soup of Spinach Mash and Egg White, Tai-chi Shaped
A delicate and skillful dish. Spinach leaves are cooked in boiled water, chopped into the mash, and then boiled in broth; chicken breast is also chopped into a fine mash, then cooked together with egg white and broth. The spinach mash is put in the bowl first, and the spoonful of chicken mash soup neatly outlines the pattern of Tai Chi, eye-catching with bright white and green, which not only tastes great but also satisfies the visual enjoyment of gourmets.