Tshài-bué-thng

Tshài-bué-thng is a traditional Taiwanese soup made by combining the leftover ingredients and dishes from a large Taiwanese banquet (known as Pān-toh). The soup typically blends assorted meats, seafood, bamboo shoots, shiitake mushrooms, vegetables, and rich broths into a complex stew-like soup. It is often regarded as the Taiwanese take of the Chinese dish Buddha Jumps Over the Wall and the American dish Mulligan stew. The dish originated from the frugal and agricultural society of Taiwan in the past, where every bit of food was cherished and respected. At that time, abiding by a zero-waste policy, a host would mix together the dishes left over from a feast and allow relatives and friends to take them home to prepare. Today, however, the dish has become a prized specialty at many restaurants.

Description: Wikipedia — Tshài-bué-thng, CC BY-SA 4.0