Cantonese cuisine dish
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| Type | Soup |
|---|---|
| Place of origin | China |
| Region/state | Guangdong |
| Main ingredients | seafood |
| Cantonese seafood soup | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 海皇羹 | ||||||||||||||
| Literal meaning | sea emperor thick soup | ||||||||||||||
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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※
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