Winter Melon Soup 冬瓜湯

I am not sure why it is called winter melon, maybe because it brings a little cool to the hot summer. It is getting hot, so it is winter melon time. I feel like a rich kind this time so I cut up some five spice salted pork 五香鹹肉 and cook it with the winter melon, fresh shiitake mushrooms, ginger, and water in which melon skin has been boiled for 20 minutes. The reason for the skin is that it has even greater cooling property than the meat. Mid way through it, I remember I still have a little bit of a rich stock made from roasted chicken bones, so into the pot it went too. Feel so good eating this soup in a hot day.