500 Chinese Soups

Author: Ma Fengqin et al.
Publisher:
Publishing Date: 2000-10-01
Features: Soup, in the food industry, refers to a special category of food made by using water as a heat transfer medium, and various ingredients are processed through cooking techniques such as blanching, boiling, steaming, stewing, simmering, and slow cooking, resulting in a dish with both liquid and flavor. Like other foods, soup is also an important part of Chinese culinary culture, playing a significant role in the survival, life, and development of the Chinese nation. Humans first learned to cook by roasting food directly over fire, while boiling methods emerged in the late Neolithic Age, after the invention of pottery. Ancient people placed food in pottery and cooked it with water, and every boiling process produces broth. Thus, it can be inferred that the history of consuming soup, though later than the history of consuming roasted food, is also quite ancient, with at least a history of over 4,000 years. The varieties of soup and stews included in this book are striving for comprehensiveness and representativeness. Traditional flavors, palace dishes, branded varieties from renowned chefs and establishments, innovative dishes, and ethnic varieties are all included as much as possible, with particular attention paid to compiling some well-known but affordable dishes.