Ingredients ：
1/2 oz (15 g) white fungus (tremella)
2 egg whites
1 1/8 cups (250 g) rock sugar or granulated sugar
20 tangerine sections, fresh or canned 
 

Method ：
Soak the white fungus in warm water for 1 hour. Remove the stems and clean thoroughly, discarding any discoloured parts. Break the clusters into individual pieces and let soak in a bowl of fresh water.

Heat 3 cups (750 ml) of water in pot and add the sugar. Letting it melt into a syrup. Beat the egg whites and mix them with a little water. Stir into the syrup and bring to a boil. Pour the syrup into a heat-proof bowl and add the white fungus. Cover the bowl tightly, place in a steamer, and steam for 1 1/2 hours or until the white fungus are very soft and the liquid is thick. Pour into individual bowls and place tangerines on top of the soup. Serve warm or chilled.