Cantonese seafood soup
 | |
| Type | Soup |
|---|---|
| Place of origin | China |
| Region or state | Guangdong |
| Main ingredients | seafood |
 Cookbook: Cantonese seafood soup  Media: Cantonese seafood soup | |
| 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. It is usually whitish in color and a little transparent. While the English name is "soup", it is regarded as "gung" (羹) in the Chinese cuisine.
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
This article is issued from Wikipedia - version of the 11/24/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.