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| Type | Soup |
|---|---|
| Place of origin | China |
| Region or state | Guangdong |
| Main ingredients | seafood |
| Cantonese seafood soup | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 海皇羹 | ||||||||||||||
| Literal meaning | sea emperor thick soup | ||||||||||||||
| |||||||||||||||
Cantonese seafood soup is one of the main seafood soups within Cantonese cuisine. It is commonly found in Hong Kong,and is also available in Chinatowns in other nations. The soup is usually considered midrange to high-end in price depending on the ingredients.
The soup is generally thick with a very smooth texture,due to the use of starch as a thickening agent. It is usually whitish in color and a little transparent. The name of the dish describes it as a "gung" (羹) rather than the standard Chinese term for soup (tang,汤);this reflects its southern Chinese origin.
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Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
Hong Kong cuisine is mainly influenced by Cantonese cuisine, European cuisines and non-Cantonese Chinese cuisines, as well as Japanese, Korean and Southeast Asian cuisines, due to Hong Kong's past as a British colony and a long history of being an international port of commerce. Complex combinations and international gourmet expertise have given Hong Kong the labels of "Gourmet Paradise" and "World's Fair of Food".
Fujian cuisine or Fujianese cuisine, also known as Min cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this article refers to the cuisines of Min Chinese speaking people within Fujian. Other cuisines in Fujian include Hakka cuisine, and the ethnic minority cuisines of the She and Tanka people. Fujian cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as xianwei, as well as retaining the original flavour of the main ingredients instead of masking them.
Fish balls are balls made from fish paste which are then boiled or deep-fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks", but should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Korean Chinese cuisine, also known as Sino–Korean cuisine, is a hybrid cuisine developed by the ethnic Chinese in Korea.
Soups in East Asian culture are eaten as one of the many main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.
Haejang-guk or hangover soup refers to every kind of guk or soup eaten as a hangover cure in Korean cuisine. It means "soup to chase a hangover" and is also called sulguk (술국). It usually consists of dried napa cabbage, vegetables and meat in a hearty beef broth. One type of haejangguk, seonjiguk, includes sliced congealed ox blood and another type, sundaeguk, includes a kind of blood sausage made with intestine stuffed with pig's blood and other ingredients.
Gēng is type of thick or clear soup found in Chinese cuisine. Its thickening agent is usually starch which makes the soup translucent and smooth. Many soups can be cooked in this way, such as expensive shark fin soup, Madame Song's fish soup (宋嫂魚羹), and corn soup.
Snake soup or stew is a popular Cantonese delicacy and health supplement in Hong Kong, which contains the meats of at least two types of snakes as the main ingredients. The soup tastes slightly sweet because of the addition of chrysanthemum leaves and spices, while the snake meat in the soup is said to resemble the texture and taste of chicken meat. Snake soup is usually served in specialised stores known as "Snake King" or "Shea Wang", mostly located in Shum Shui Po and Kowloon City, in fall or winter season for approximately $60 HKD (US$7.75) per bowl. Originated centuries ago during the Era of Warring States, snake soup has been lauded in Chinese culture for its alleged medicinal benefits and high nutritional value. However, there are concerns in recent years that the snake soup industry in Hong Kong is on the decline because soup makers have few people to pass on their skills.
Beef chow fun, also known as beef ho fun,gōn cháau ngàuh hó, or gānchǎo níuhé in Chinese (乾炒牛河) meaning "dry fried beef Shahe noodles", is a staple Cantonese dish, made from stir-frying beef, hor fun and bean sprouts. It is commonly found in yum cha restaurants in Guangdong, Hong Kong, and overseas, as well as in cha chaan tengs. Chow fun, or stir-fried hor fun noodles, is any number of different individual preparations. In the Philippines, it is called "beef hofan".
A wonton is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese 雲吞 / 云吞 and wenden from Shanghainese 餛飩 / 馄饨. Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.
Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured, sweet and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic. Vinegar, five-spice powder, and sugar are also commonly added.
Patriotic soup is a vegetable soup originated by Teochew people. It was developed during the final year of China's Song dynasty as an improvisational dish.