Cantonese Soup

Therefore, the Cantonese soup is very rich in content. In a relatively dry season, there are varieties for “moistening the lung” and building healthy blood. There is cool-natured soup for angry people, and heat-intense soups for people who are cold. There are also various kinds of soup for women.

Cantonese soup-lovers are very particular about soup containers. One never makes a good soup in a pot that has been used to cook noodles or stir-fry dishes. Cantonese people tend to prefer a casserole with a delicate texture as a soup container. Crock pots also are popular for slowly simmering soup to extra the most flavors from the ingredients. This process can take three hours, while making a soup stew can take four hours.

Heat control is also very important. The key is to first boil soup over a big flame and then simmer it over a small flame.

In the eyes of some outsiders, the Cantonese people seem to make a big fuss about soup. But their passion for soup is deeply routed in Cantonese culture and history.

Edited and translated by Wen Yi