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In a Chinese meal soup has quite a different function
from its Western counterpart. It is not served merely at the beginning of the meal but is
supped between the various courses. As Chinese soup is very light, it serves to refresh
the palate and aid the digestion, particularly after very rich dishes. The basis of
Chinese soup is good, clear stock, made from beef or Chicken. It is made in the same way
as any other stock but the proportion of meat to water is much higher, so it has a more
pronounced flavor which is then enhanced by the addition of vegetables, fish, meat or
Chinese soup should always be served piping hot. Soup containing vegetables should be
served as soon as possible after cooking as the vegetables should retain some of their
crispness. If egg is to be added to the soup, do this just before serving.
Hot And Sour
Hot & Sour Soup (Recipe created by BJ)
with Egg flower
More to be added soon... Watch this space !