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7 Chinese Soups You’ll Love

The cuisines of the peoples of the world offer us countless variations and combinations of ingredients that are not only tasty, but also extremely healthy.

Chinese soups, due to their unusual appearance and flavor combinations, sometimes cause mixed emotions even among experienced travelers and connoisseurs of Asia. The editors of Magazheta have prepared a list of seven Chinese soups that you will definitely like.

Among Chinese soups, small ones prepared with special ingredients that have a healing effect, the so-called “nutritious” or “healthy” soups  (yǎngshēng tang), as well as Hugo soups and adding broth to noodles and dumplings, stand out separately.

In this review, we will not focus on these differences, because all soups in Chinese cuisine are useful in one way or another, and we will turn to the classic set of soups. Chinese traditional medicine recommends “drinking” soups both before meals and after meals, and cooks offer up to 20 ways to prepare the same soup.

#1 Soup with ribs and corn

One of the most popular soups of Chinese cuisine, which has a beneficial effect on the body. As the name implies, its main ingredients are corn, pork or lamb ribs.

It contains red dates, goji (common derezz), chopped corn and carrots. All this is cooked together with pieces of ribs in one saucepan for about half an hour, two drops of vinegar and a little sesame oil are added during the cooking process. Vitamins and nutrients, which this dish is rich in, will come in handy in the cold season.

#2 Egg soup with tomatoes  fanqie den hue tang)

This soup is also known as (xīhóngshì jading tang) and other similar names.  Dried seaweed, dried peeled chilis (shrimp) or greens are often added to taste. The soup is useful for digestive problems, and is also great for feasts with a lot of spicy dishes.

#3 Egg soup with black tree fungus hēimù’ěr denting)

Unlike the previous soup, it has a richer taste. Often in the recipe, not only tree mushrooms are used for frying in hot oil, but also small pieces of pork, which are mixed in a pan with spices and lightly poured with broth for literally one minute.

Black tree mushroom has long been known to the Chinese as a means to improve the functioning of the gastrointestinal tract. It is also worth ordering this soup if you are planning on eating something greasy or oily.

#4 Soup at home  jiācháng tang)

Home-style soup has many names in different regions of the country, but its general concept remains unchanged. The mandatory ingredients include pork, sea and cabbage. As a result, the dish contains proteins, vitamins, amino acids, calcium, phosphorus, iron, zinc and other useful and nutritious substances, and in addition has a rich aroma, promoting appetite.

#5 Soup with winter pumpkin and pork ribs  Dongguan Paige tang)

This dish is not so nutritious as to replace a whole meal, but will be a great addition to the table, especially during the hot season. You can order it without fear for your taste buds, because the soup does not have a pronounced taste. In addition.

it is worth paying attention to in case of poisoning, to quench thirst and during pregnancy. Dried meat of oysters or other shellfish and ginger are almost always used for cooking. The ribs are first evaporated in the broth, then all the components of the soup are added, except for the sliced ​​winter pumpkin, and boiled over low heat for about 40 minutes. Pumpkin is added when the soup is almost ready.

#6 Lean Soup to Reduce Fever qingtuan queue tang)

Following the concept of “internal heat”, the Chinese have invented many means to combat this phenomenon, and one way to feel better is to taste lean soup. Its main ingredients are shellfish, ginger root, onion and tofu. The dish is low-fat, rich in protein, iron, magnesium, calcium and zinc, and is also recommended for people of all ages, except for those who have lung problems. First, mollusks are brought to readiness, this can be understood when they open the valves of their shells.

#7 Spicy hodgepodge soup suānlàtāng)

Unlike lean soup, bean-cheese-chicken-blood-chicken-black-pepper-vinegar hodgepodge needs to be handled with care. It is one of the dishes of Sichuan cuisine, which is known for its spicy, sour and fragrant dishes. Pork and chicken, tofu, winter bamboo sprouts and vinegar are used in the preparation.

Most often, it is recommended to eat this soup after meals during feasts with alcohol and fatty foods, as its ingredients help to sober up as soon as possible and improve digestion. One recipe mentions that tofu, along with Xingu mushrooms, trepang and squid, are cut into thin strips while pork and chicken are fried over a fire. After everything is mixed, chicken broth, salt, soy sauce and flavor enhancer are added. The resulting mixture is brought to a boil and the egg is added.

For the title illustration, a photo of Say My Kitchen was used.

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