Chinese Soup Menu

lucaiChinese chefs are good at making all kinds of Chinese soups.

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

Boiled Mutton Soupqīngdùn yángròu tāngChing-dwnn yang-roh tung清炖羊肉汤
Winter Melon Spare Rib Soupdōngguā páigǔ tāngGong-gwaa peye-goo tung冬瓜排骨汤
Lotus Seed and Pork Tripe Soupliánzǐ zhūdù tāngLyen-dzrr joo-doo tung莲子猪肚汤
Black Chicken Soupwūjī tāngWoo-jee tung乌鸡汤
Stewed Chicken Soupdùn jītāngDwnn jee tung炖鸡汤
Lotus Seed Old Duck Soupliánzǐ lǎo yā tāngLyen-dzrr laoww yaa tung莲子老鸭汤
Pigeon Soup rǔ gē tāngRoo ger tung乳鸽汤
Carp Soupjìyú tāngJee-yoo tung鲫鱼汤
Fish Head Soupyútóu tāngYoo-toh tung鱼头汤
Fish Head and Tofu Soupyú tóu dòufu tāngYoo-toh doh-foo tung鱼头豆腐汤
Clam and Mustard Leaf Soupgélí jiècài tāngGer-lee jyeah-tseye tung蛤蜊芥菜汤
Seaweed and Egg Soupzǐcài dànhuā tāngDzrr-tseye dan-hwaa-tung紫菜蛋花汤

Chinese Food Menus

Regional Cuisines

Meat Dishes

Soups, Hotpots, and Snacks

Rice, Wheat, and Vegetarian Dishes

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