Nothing offers more satisfaction than a bowl of hot soup on a frigid winter day. It can fortify you against the cold as well as keep you cozy warm when the weather is less than comforting.
In China, soup plays a substantial role in everyday health cultivation, especially during winter and spring times. People usually use animal ingredients, such as beef bone or whole chicken, to provide rich protein and add aroma to the dishes.
Among all the varieties of Chinese food, Cantonese slow-boiled soup is a signature local dish in South China's Guangdong province, possessing many health preserving recipes dating back over 1,000 years.
Chinese soups produce numerous flavors and health benefits depending on the stock and seasoning. For example, black-bone chicken soup with Chinese yam and orange peel can serve as a curative dish to nourish one's vitality.
The common method for cooking soups in China has five steps:
2. Fill the soup pot with enough cold water (never add cold water during the cooking), boil it, and then turn to low heat.
3. Add flavoring like ginger and cooking wine.
4. Boil again, change to medium heat and simmer for 3 - 4 hours. The soup is done when its color turns milky white.
5. Add salt according to your preference.
Pro Tip: Don't just focus on the soup and miss out on all the cooked ingredients. Ninety percent of the protein still lies in the meat!