Little “Fish” in Celery Broth

This dish is a little difficult to make, but so refreshing in the summer. Served cool or lukewarm, its bright, celery bite is almost gazpacho-like. The “fish” in this soup aren’t really fish, but actually tiny, slippery morsels of dough, much like Western-style dumplings or spaetzle (but cooked in reverse). These “QQ” mouthfuls are then dropped into a fermented celery broth, sharp, with a touch of sour vinegar. Think of it like savory lemonade. It might sound weird, but hey, I thought Blood