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Chinese Soup Menu

soup The history of soup in China might be as old as the history of cooking. Chinese soup has always been an important part of Chinese food culture. It is considered to be one of the most nutritious and digestible food types.

Since in China, soups are eaten as one of the main dishes in a meal, particular attention is attached to the soup's stock. Meat, bones, eggs, seafood, vegetables, fruits, cereals and edible fungi are used as stock. Below are some names of soups taken from across China.

There is a wide variety of Chinese soup. However, it can be generally be divided into two main categories: thin soups — made with clear broth and cooked quickly, and thick soups — cooked more slowly with all the stocks added together at once, often with starches added as a thickener near the end of the cooking process.

It's an ancient tradition to treat a cold or fever with soup. In addition to its ability to comfort, it is believed that certain soups have healing powers. Many soups are consumed for their flavor, as well as for their restorative or invigorating effects. This is heavily linked with traditional Chinese medicine.

Chinese Soup Menu

English	Chinese	Pronunciation	Characters
Boiled Mutton Soup	Qingdun Yangrou Tang	Ching-dwnn yang-roh tung	清炖羊肉汤
Winter Melon Spare Rib Soup	Donggua Paigu Tang	Gong-gwaa peye-goo tung	冬瓜排骨汤
Lotus Seed and Pork Tripe Soup	Lianzi Zhudu Tang	Lyen-dzrr joo-doo tung	莲子猪肚汤
Black Chicken Soup	Wuji Tang	Woo-jee tung	乌鸡汤
Stewed Chicken Soup	Dun Ji Tang	Dwnn jee tung	炖鸡汤
Lotus Seed Old Duck Soup	Lianzi Lao Ya Tang	Lyen-dzrr laoww yaa tung	莲子老鸭汤
Pigeon Soup	Ru Ge Tang	Roo ger tung	乳鸽汤
Carp Soup	Jiyu Tang	Jee-yoo tung	鲫鱼汤
Fish Head Soup	Yutou Tang	Yoo-toh tung	鱼头汤
Fish Head and Tofu Soup	Yutou Doufu Tang	Yoo-toh doh-foo tung	鱼头豆腐汤
Clam and Mustard Leaf Soup	Geli Jiecai Tang	Ger-lee jyeah-tseye tung	蛤蜊芥菜汤
Seaweed and Egg Soup	Zicai Danhuatang	Dzrr-tseye dan-hwaa-tung	紫菜蛋花汤