List of Chinese soups
This is a list of notable Chinese soups. Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Many Chinese soups are noodle-based. By 2000 BCE, wheat had arrived in China from western Asia. These grains were typically served as warm noodle soups instead of baked into bread as in Europe. Chinese noodles are used in the preparation of some Chinese soups.
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Chinese soups
- Bak kut teh
- Banmian
- Beef noodle soup [1]
- Black sesame soup
- Boiled mutton soup
- Buddha Jumps Over the Wall
- Cantonese seafood soup
- Carp soup [2]
- Chicken and duck blood soup
- Chicken soup – Many Chinese soups are based on chicken broth. Typical Chinese chicken soup is made from old hens and is seasoned with ginger, scallions, black pepper, soy sauce, rice wine and sesame oil.
- Corn crab soup
- Crossing the bridge noodles
- Duck blood and vermicelli soup
- Edible bird's nest
- Egg drop soup [3]
- Egg tong sui
- Fish and mustard leaf soup
- Fish head soup
- Geng
- Chinese herbal soups – homemade remedies with herbs or adaptogens (a well-known example is ginseng) to help heal specific health concerns.
- Hot and sour soup
- Hulatang
- Hup Tul Woo – a sweet walnut soup
- Jiuniang
- Lettuce soup
- Liver soup
- Lotus seed and pork tripe soup
- Lung fung soup [4]
- Mung bean soup
- Noodle soup
- Nam ngiao
- Nangchang Jar soup
- Oxtail soup
- Patriotic soup – developed during the Mongol conquest of the Song dynasty and named by Emperor Bing of Song. It is part of Teochew cuisine and is simple to prepare. Its main ingredients are leaf vegetable, broth, and edible mushrooms.
- Pig's organ soup
- Pigeon soup
- Pork blood soup
- Red bean soup
- Sago soup
- Shark fin soup [5]
- Silkie soup – Also known as Black chicken soup
- Stewed chicken soup
- Sweet potato soup
- Tian mo
- Tomato and egg soup
- Tong sui
- Turtle soup – In countries such as Singapore with large Chinese populations, turtle soup is a Chinese delicacy.
- Winter melon spare rib soup
- Wonton noodle
- Xidoufen
- Yong Tau Foo
Gallery
- Chinese soups
A bowl of meat-based geng
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Hup Tul Woo, a Chinese walnut soup
See also
References
- Chang, D.; Ling, L. (2016). Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables. Potter/TenSpeed/Harmony. p. 50. ISBN 978-0-8041-8669-8. Retrieved January 3, 2017.
- Newman, J.M. (2004). Food Culture in China. Food culture around the world. Greenwood Press. pp. 25–26. ISBN 978-0-313-32581-6. Retrieved January 3, 2017.
- Anderson, H.A. (2013). Breakfast: A History. The Meals Series. AltaMira Press. p. 62. ISBN 978-0-7591-2165-2. Retrieved January 3, 2017.
- Philpott, D. (2016). The World of Wine and Food: A Guide to Varieties, Tastes, History, and Pairings. Rowman & Littlefield Publishers. p. 302. ISBN 978-1-4422-6804-3. Retrieved January 3, 2017.
- Branch, Australia. Fisheries (1967). Australian Fisheries Newsletter. p. 9. Retrieved January 3, 2017.
External links
Media related to Soups and stews of China at Wikimedia Commons
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