It is named after a wild daisy whose white petals and yellow stamen are recreated in the soup with a quail egg yolk cradled in a floating bird’s nest.
Symbolising unity and fidelity, the soup was favoured for weddings during the 1950s. While the yellow braised stock originally comprised chicken fat and pork lard, clear chicken stock was preferred from the 1960s.
Today, we use pumpkin soup as a heathier substitute while retaining the traditional aesthetic of the dish.
Bird-Nest Lantern on Cream of Pumpkin (金盏银盘燕)