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Cantonese seafood soup

From Wikipedia, the free encyclopedia
Cantonese seafood soup
TypeSoup
Place of originChina
Region or stateGuangdong
Main ingredientsseafood
Cantonese seafood soup
Chinese海皇羹
Literal meaningsea emperor thick soup
Transcriptions
Standard Mandarin
Hanyu Pinyinhǎi huáng gēng
Yue: Cantonese
Jyutpinghoi2 wong4 gang1
Southern Min
Hokkien POJhái-hông-kinn

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

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The soup is generally thick with a very smooth texture, due to the use of starch as a thickening agent. It is usually whitish and a little transparent. The name of the dish describes it as a "gung" () rather than the standard Chinese term for soup (tang, 汤); this reflects its southern Chinese origin.

Variety

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  • 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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