Duck and Dried Bamboo Shoot Soup (Hangzhou Style)
笋干老鸭汤(杭州味道) · zhejiang cuisine · Hangzhou
This Hangzhou-style soup uses all-natural ingredients: the clean fragrance of rehydrated dried bamboo shoots, the saltiness of cured ham, and the savory depth of mature duck come together in one pot.
Maggie TranSecond-gen Vietnamese, first-gen meal prepper. I batch-cook pho broth monthly and I'm not sorry about the freezer situation. Ask me about fish sauce brands.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
ya鸭
1.0 whole — cut into pieces and marinated with cooking wine, salt, and white pepper
rehydrated dried bamboo shoots笋干（泡发后）
3.53 oz — soaked in fresh water until rehydrated, then rinsed to remove saltiness (per conversion table estimate for a small handful of dried goods)
ham火腿
3.53 oz — cut into thick slices and soaked in fresh water to reduce saltiness
Scallion, ginger, and garlic葱、姜、蒜
as needed
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Prepare the ingredients: cut the duck half into pieces and marinate it for 20 minutes with cooking wine, salt, and white pepper (be generous with the salt so it seasons the duck fully — don't worry, it will be diluted in the soup). Cut the cured ham into thick slices and soak it in fresh water to mellow the saltiness (this is cured ham, not Chinese smoked bacon). Soak the dried bamboo shoots in fresh water until rehydrated, then wash away their salty taste (fresh spring bamboo shoots can be used instead). Prepare scallion, ginger, and garlic as needed.
✅ Done when: The duck has marinated for 20 minutes, the ham slices have soaked, and the bamboo shoots are rehydrated and rinsed of their saltiness.
Blanch the bamboo shoots in a pot of cold water to remove their astringent taste. If using fresh bamboo shoots, blanch them the same way.
✅ Done when: The bamboo shoots have been through a full blanch and no longer taste astringent.
Add a little oil to the pan, sprinkle in a thin layer of salt, and once the oil is hot, add the duck pieces, ginger, and garlic. Stir-fry until the moisture cooks off and the duck renders its fat.
✅ Done when: The visible moisture has cooked off and the duck pieces are rendering their fat in the pan.
- 4
Step 45 min
High heat
Pour in hot boiling water, add the ham, scallion, and garlic, then add 30 ml cooking wine, 6 g salt, 2 g sugar, and white pepper to taste. Bring to a boil over high heat and cook for 5 minutes. Always use hot boiling water — cold water will tighten the duck meat. Since the ham is salty and the duck was salt-marinated, season the first addition of salt carefully.
✅ Done when: The soup has come to a rolling boil over high heat and has boiled for 5 minutes.
Transfer everything to a clay pot or Dutch oven and simmer gently over medium-low heat for 1 hour. Alternatively, use a pressure cooker for 30 minutes.
✅ Done when: The soup has simmered for a full hour (or 30 minutes under pressure), and the duck is tender.
Add the bamboo shoots and simmer for another 30 minutes. If there is a lot of fat on the surface, skim some off with a spoon. Taste the broth: if it is bland, add a little salt; if too salty, add some water — always use hot boiling water.
✅ Done when: The bamboo shoots have simmered for 30 minutes and the broth is seasoned to taste.
- 7
Step 7
Serve, garnishing with chopped scallions and goji berries.
✅ Done when: The soup is ladled into bowls and topped with scallions and goji berries.