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Li-River Fish Broth with Trio of Organic Noodle

Since 960AD, fishermen in China have trained cormorants to fish in rivers. This time-honoured tradition is still practiced today in the Li River. In comparison to larger fish, small wild fish caught by cormorants are preferred as it boasts a richer flavour when cooked, yielding a smooth, full-bodied and velvety broth.

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