Crown Daisy Greens and Big Fish Head Soup

Why people make this soup

Crown daisy (tong hao) is a leafy green that appears in markets from late autumn through winter. Its flavour is distinctive — a little like chrysanthemum, aromatic and slightly bitter — and it pairs remarkably well with a milky fish head broth. Nourilo notes that this vegetable is underused in Western cooking but is exceptionally nutritious: high in dietary fibre for digestive regularity, rich in potassium which is associated with healthy blood pressure, and a source of the calcium that growing children and ageing bones alike need.

For older adults dealing with high blood pressure or declining memory, who also find very cold foods hard on the stomach, crown daisy is a helpful choice. It does not need long cooking, and the warm broth from a pan-fried fish head is one of the simplest, most satisfying soups in the Cantonese repertoire.