List of Chinese soups
Chinese soups have been a significant part of Chinese cuisine for centuries. They are staples in a traditional Chinese meal and are often served as part of the main course. Chinese soups are typically categorized into two main types: clear soups and thick soups.
Clear Soups[edit | edit source]
Clear soups are light, refreshing, and often served at the beginning of a meal. They are typically made with a clear broth and may contain various ingredients such as vegetables, meat, or seafood.
- Hot and Sour Soup: A popular soup in many Chinese restaurants, hot and sour soup is a tangy, spicy soup made with tofu, mushrooms, bamboo shoots, and sometimes pork or chicken.
- Wonton Soup: This soup consists of clear broth with wontons (small dumplings filled with minced pork and shrimp).
- Winter Melon Soup: A light, refreshing soup made with winter melon, a type of Chinese squash, and often includes small pieces of ham or shrimp.
Thick Soups[edit | edit source]
Thick soups are heartier and often served as a main course. They are typically made with a thick broth and may contain various ingredients such as vegetables, meat, or seafood.
- Egg Drop Soup: A classic Chinese soup where beaten eggs are streamed into chicken broth, creating silky ribbons of cooked egg throughout the soup.
- Sweet Corn Soup: A thick, creamy soup made with sweet corn and often includes chicken.
- Hot Pot: A communal soup where diners cook a variety of ingredients (meat, seafood, vegetables) in a simmering pot of soup at the table.
Regional Variations[edit | edit source]
Chinese soups vary greatly by region, reflecting the diverse ingredients and cooking styles of China's different provinces.
- Sichuan: Known for its bold, spicy flavors, Sichuan soups often include ingredients like chili peppers and Sichuan peppercorns.
- Cantonese: Cantonese soups are typically clear and light, often made with a variety of medicinal herbs and ingredients.
- Shandong: Shandong soups are known for their fresh, salty flavors and often include seafood.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD