Half Moon in the River Materials: 200g dried mushrooms 5g Chinese angelica 100g oily gluten 50g small bamboo shoots 250g bamboo shoot soup Preparations: Slice the Chinese angelica and put in a bowl, add 250g water, steam for 30 minutes. Stem and slice the mushrooms. Slice the oily gluten and bamboo shoots. Arrange the mushrooms, face down, in a big soup bowl in the shape of a crescent moon, arrange the oily gluten on the other side, put the bamboo shoots in the middle, add bamboo shoot soup, salt and MSG, steam for 10 minutes. Turn the bowl upside down into a saucepan, add Chinese angelica, salt, MSG bring to the boil, season and pour into a soup bowl.