Cantonese seafood soup
Cantonese cuisine dish
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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.
Description
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.
Variety
- Plain Cantonese seafood soup (海皇羹)
- Hundred flower Cantonese seafood soup (百花 . 海皇羹)
- Bamboo fungus Cantonese seafood soup (竹笙. 海皇羹)
- Crab meat Cantonese seafood soup (蟹肉 . 海皇羹)
See also
- Miso soup
- Egg drop soup
- List of Chinese soups
- List of soups
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- Bao yu
- Bird's nest soup
- Buddha's delight
- Cantonese seafood soup
- Chinese steamed eggs
- Congee
- Crispy fried chicken
- Dragon tiger phoenix
- Egg foo young
- Eight treasure duck
- Hot pot
- Lemon chicken
- Pork knuckles and ginger stew
- Seafood birdsnest
- Shark fin soup
- Snake bite chicken
- Soy sauce chicken
- Steam minced pork
- Subgum
- Suckling pig
- Sweet and sour pork
- White boiled shrimp
- White cut chicken
- Wonton noodles
- Yangzhou fried rice
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