I am so intrigued by this dish and have been trying to research it. Seems like it is a regional dish from SF. Does anyone know its history or if it is a modification of an already existing dish? It looks like there’s different renditions - a duck soup and an egg drop soup sometimes with seafood / char siu / chicken.
What does its name mean? A search of “yee foo” mostly comes up as noodles. Is it related to yee-fu, e-fu, yi fu noodles?
From Melanie Wong:
“Yee fu won ton has been a must for every order the stock is very good and the plump won ton dumplings pinched in purse-style are freshly fried and will stay partially crunchy in the broth. Theyre generously filled with juicy ground pork. Lee Hou makes two kinds: Hung tao yee fu won ton ($5) made with beaten egg whites, copious amounts of cilantro leaves and small cubes of char siu and Virginia ham; and Op gung yee fu won ton ($6) made with roast duck and rich duck broth. I favor the deeper flavors of the duck version, but my mother seems to be addicted to the fragrant and lighter hung tao. When our relatives took her to lunch here, I think she liked being about to recommend the hung tao yee fu won ton with authority.”