Directions:

(1) Whip the eggs, drop in 5 grams (1 tsp.) of cooking wine and, on a non-sticking frying-pan, make thin egg wrappings with the mixture, each about 6 cm (1 1/2 inch) in diameter and 2/5 cm (one-tenth of 1 inch) in thickness. Mix the rest of the cooking wine, 1 gram (1/6 tsp.) of salt, 1 gram (1/4 tsp.) of MSG and 10 gram (1 1/2 tsp.) of water with the groud meat. Evenly spread the meat mixture onto hte egg wrappings, roll them up and place in a steamer. After steaming over boiling water for 10 minutes, take them out, let it cool and then cut into slices of about 1/2 cm(1/6 inch) for use later. Cut the bamboo shoots into thin slices of about 1/5 cm (less than one-tenthof an inch) in thickness.

(2) Put 500 grams (1 cup) of water in the pot, add the egg roll slices, bamboo shoots, salt and MSG and bring liquid to boiling point. Put over a low fire and let it simmer for 15 minutes and will then be ready to serve.

Features: The soup is slightly yellow in color.
Taste: Simply delicious.