Rizhao Seafood Dough-Drop Soup 日照海鲜疙瘩汤
Rizhao Seafood Dough-Drop Soup is featured among the local specialties of Shandong.
Rizhao Seafood Dough-Drop Soup (日照海鲜疙瘩汤) combines small flour lumps with a clam-based broth and seasonal seafood. Dazhong Net describes a thick, savoury soup containing firm dough drops, springy shrimp, sweet clams and tender egg ribbons.
How it is made
The method published in Dazhong’s 2024 Rizhao (日照) food series begins by straining and keeping the clam cooking water, with the clam meat set aside. Scallops, prawns and other seafood are blanched and removed from their shells.
Water is stirred rapidly into flour in a circular motion until soybean-sized lumps form. Chopped spring onion is gently fried until slightly yellow, then the clam broth, salt and MSG are added and brought to a boil. The dough lumps go in first; seafood meat follows when the pot returns to the boil. Cooking ends when the lumps are done.
Ingredients
Rizhao cooks vary the seafood with the season, using shellfish, shrimp and crab meat among the options. Dazhong also describes a version with fresh clams, peeled shrimp, egg, shiitake mushrooms and minced meat.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-26. Recipes and servings vary between kitchens.