Sweet soups
1 min readSoup has been revered in China for countless generations. Indeed, in late 2010, the year I was living in China, archaeologists excavating a tomb near the ancient capital of Xi’an discovered the remains of soup sealed in a bronze pot for 2,400 years.
Fortunately, for vegetarians, all soups in China were not created equal. While the imperial court feasted on shark’s fin soup as a first course, resourceful Chinese peasants made a meal of water flavored with soybean curd and whatever seasonal vegetables and, often, fruits were available to sustain their families. Contemporary health-conscious, middle-class cooks continue to honor their ancestors’ wisdom. To this day, soup is the only liquid, save for tea, served at mealtime—cold drinks are considered unhealthy to consume with meals.
Many Chinese begin their day with a warm bowl of congee, a watery yet nourishing rice gruel resembling porridge. Sweet soups, often containing fruit, make a satisfying conclusion to a meal or midday snack . Whether enjoying fresh Bamboo Shoot Soup as a first course, Tibetan Lentil Soup for lunch, or Spicy Hunan Hot Pot for dinner, you’ll be raising your soup spoon in homage to one of China’s most venerable arts.
