Cantonese Soup,Light and Nutritious
2 min readSoup in Guangzhou is usually boiled by strong fire and there is little co diment except the food materials and salt. Sometimes,small amount of ginger is added to reduce the fishy smell of meat.Only in this way can we get the original taste and flavor of the food materials.Often,there is a saying of”three-hour cook and four-hour stew”.More specifically, three hours for the strong fire cooked soup and four hours for the water stewed soup.
A bowl of hot soup on the table makes people lick their chaps in winter and spring when soup helps them keep warm and stimulates the appetite.As for the food materials for cooking soup,meat that suits shall contains high protein such as beef,mutton,pork,chicken and duck.No spices are allowed in the soup except a piece of ginger if it’s necessary.The fragrance of the soup will go off naturally when it is boiled with slow fire for hours.The ease and comfort are embodied in the simple and unforgettable fragrance.
People say that you’d better praise a housewife in Guangdong for the fine soup she makes rather than the beauty she was born with.In Guangdong,the secret of cooking soup is passed down from mother to daughter or from mother-in-law to daughter-in-law.Each family has its own secret weapon to make its unique soup. The housewives are quite familiar with the matching of food materials as they are grown accompanied by their mother’s soup.Different food materials are selected in accordance with season or climate(hot or cold).In summer,almond,pawpaw and white fungus soup is served for the family while watercress and duck’s gizzard soup is prepared in winter.Such a housewife will undoubtedly keep a healthy diet for all mem bers of the family.
