As the saying goes, drinking comes before eating. While food culture has only been around for a little over a thousand years, soup culture stretches back three thousand years. Many people can enjoy a meal without delicacies, fish, or meat, but they absolutely cannot do without a bowl of soup. Louis Gouy, the royal chef to King Louis XIV of France, famously said in his book "Soup Recipe": "A table cannot be without soup. No matter how many dishes there are, without soup, it is like a table without a hostess." Soup is crucial to a satisfying meal. Clearly, soup holds a crucial place in our daily diet. So, soup lovers, do you know some of the world's most famous soups? Let's take a look.

Russian borscht

Borscht, originally known as borscht, is a soup primarily made with beetroot, preserving its essential color and texture. In the first half of the 20th century, a large number of Russians settled in Shanghai, bringing borscht with them. Borscht, adapting to local customs, underwent numerous changes, including the name, which was adapted by Shanghainese intellectuals from the English word "RUSSIA" to "borscht" (the soup of the Borscht people). Because beetroot was relatively rare, modified versions of borscht often used tomatoes instead. Authentic borscht must be made primarily with beetroot, along with other ingredients such as cabbage, onions, tomatoes, potatoes, celery, and radishes, often topped with pepper and lemon juice. Wealthier Russians would add beef brisket to "Russia soup" or use a clear beef broth base to enhance its flavor.

French Onion Soup

Onion soup is one of France's most beloved dishes, with a history dating back to the 18th century. Legend has it that King Louis XV lost his way while hunting in the mountains, only finding his way back to camp late at night. Tired and hungry, he found only cheese, onions, and a few slices of dry bread. Desperate, he mixed these ingredients together and cooked a bowl of soup. Upon tasting it, he was delighted by its unexpectedly delicious flavor. From then on, onion soup became a classic delicacy, passed down to this day and even to the people.

French Cream of Mushroom Soup

Anyone who enjoys Western food will be familiar with this French cream of mushroom soup. Made with mushrooms, it's made by sautéing flour in butter and then adding light cream. The flavor is incredibly rich, savory, and smooth. Enjoying this rich, creamy mushroom soup paired with toasted, golden bread is truly a comforting experience in the cold winter months.

Korean soybean paste soup

Doenjangjang is a Korean specialty. In Korean dramas, you often see people gathered around a pot of steaming hot doenjangjang, gushing with delight. Seeing them like that, it truly makes you think doenjangjang is the ultimate delicacy! In reality, doenjangjang is very simple, consisting of various ingredients like pork, potatoes, and onions, all simmered in Korean soybean paste. It's said that regular consumption of doenjangjang can reduce the incidence of stomach problems and prevent breast cancer. Of course, while doenjangjang is delicious for Koreans, it may not be to the taste of Chinese people. Its flavor is a matter of personal preference, and you'll need to try it yourself to determine its true value.

Curry Beef Soup

Don't think curry is only popular in Southeast Asia; in fact, it's a common condiment in many countries. The United States has mastered a curried beef broth, making it world-renowned. Beef, potatoes, and onions are simple ingredients, but the addition of curry instantly creates a finishing touch. The resulting curried beef broth is golden and fragrant, with tender beef and soft potatoes – a truly delicious dish.

Japanese Kelp and Tofu Soup

Kelp and tofu are both common ingredients in our daily lives, but in Europe and the United States, some people call kelp the "protector of female beauty." The Japanese even believe that eating kelp and tofu together promotes longevity. Kelp and tofu miso soup is arguably a common Japanese dish. While its ingredients are simple, it's refreshingly refreshing, delicious, and boasts excellent health benefits.

Thai Tom Yum Goong Soup

Tom Yum Goong, also known as Thai hot and sour seafood soup, is Thailand's national soup. Even those who have never tried Thai food have probably heard of it. For more exciting content, please follow the WeChat official account "Chuying Food." "Tom Yum Goong" is a transliteration, commonly translated into English as "Tom Yum Goong." In Thai, "Tom Yum" means hot and sour, while "Goong" refers to shrimp. "Tom Yum Goong" naturally means hot and sour shrimp soup. Tom Yum Goong is a must-have dish in any Thai restaurant, whether in Thailand or abroad.

How is Tom Yum Goong soup made? The ingredients (citronella, turmeric, and petitgrain) are simmered in a bucket until the flavors are released. Then, fish sauce, lemon juice, coconut milk, prawns, straw mushrooms, and chili peppers are added and simmered. The soup is vibrant red, spicy and sour, and its texture is tender, tender, and richly fragrant. A bowl of soup is served, and the initial tangy hit is followed by the aroma of lemongrass and lime leaves, followed by the flavors of galangal and mint. It's precisely because of these various ingredients that Tom Yum Goong's flavor is so rich and captivating, a blend of all five flavors that captivates you.

Minestrone

Italians are a nation that values ​​food and has a long history of culinary excellence. Minestrone is a Western-style soup primarily made with onions and tomatoes, resulting in a rich, fragrant, simple, and elegant broth.

Vietnamese Sea Dragon Soup

Dragon King Soup, also known as Seafood Chow Tat Soup, is not only found in Vietnam but also in many other countries, including France, the United States, and Italy. Yi Shu's works, such as "Stranger's Candy," "Spring on Rong Island," and "Snow Skin," all mention Dragon King Soup. Is it safe to assume that Yi Shu herself also enjoys this delicacy?

The exact origins of pa choy are unknown, but legend has it that it originated in the fishing port of Marseille, France, where local fishmongers would toss leftover seafood into large pots to make a soup for dinner. The delicious taste of the soup gradually spread, and today, Vietnam's pa choy is the most famous, ranked among the world's top ten soups. Pa choy typically stews various small seafood with tomatoes, pumpkin, onions, and other ingredients. Ham or fresh pork can also be added for a more flavorful finish.

Fujian Buddha Jumps Over the Wall

As the saying goes, "When the pot is opened, the aroma of meat spreads to the neighbors, and even the Buddhas who have abandoned their Zen masters come to jump over the wall." Buddha Jumps Over the Wall is a famous Fujian dish, said to have originated during the Daoguang reign of the Qing Dynasty, making it two hundred years old. Fujian cuisine's soups are known for their ten variations. This "one soup" concept refers to using a single base broth as the main ingredient, complemented by a variety of fresh ingredients, allowing the flavors of the various main and auxiliary ingredients to blend harmoniously, transforming the original broth into ten distinct flavors, each blending into a single, unified whole.

Buddha Jumps Over the Wall (Buddha Jumps Over the Wall) is a dish that combines eighteen main ingredients and twelve auxiliary ingredients. These ingredients, including shark's fin, sea cucumber, abalone, dried scallops, dried scallops, fish maw, chicken, duck, pork tripe, tendon, ham, pigeon eggs, mushrooms, and bamboo shoots, are all cleaned and placed in a jar. For many years, the jar used for Buddha Jumps Over the Wall has been a Shaoxing wine jar, containing a blend of Shaoxing wine and ingredients. For more information, please follow the WeChat official account "Chuying Food." After the jar is sealed with a lotus leaf, the jar is simmered over a low, smokeless charcoal fire for five to six hours. This dish is meticulously designed to preserve the aroma, so little of it escapes during cooking. When the jar is ready, simply lift the lotus leaf to release the rich, refreshing aroma. The broth, served in a bowl, is rich but not greasy, tender but not stale. The flavors of the various ingredients are not blended by the simple act of stewing them together, allowing each flavor to be distinctly distinguished.

Seven Star Fish Balls

This famous Fujian soup dish uses fish balls made by finely mincing ingredients like eel, adding sweet potato starch (starch), and then filling it with lean pork or shrimp. The walnut-sized, snow-white fish balls float in the steaming broth, resembling a sky filled with stars. This is why overseas Chinese call it "Seven Star Fish Balls." Fuzhou's "Seven Star Fish Balls" are renowned for their pure white color, springy yet non-greasy texture, fragrant and fluffy filling, and refreshingly sweet and smooth taste. 

Fujian Peanut Soup

This delicacy originated in Quanzhou and later spread to other coastal areas of Fujian and even overseas. Peanut soup uses simple ingredients, yet its preparation is exquisite. Explore the world's finest ingredients and discover rare and delicious feasts. For more exciting content, please follow our WeChat official account: Chuying Food. Blanch the peanuts in boiling water to remove the skins. Add water and a little soda ash and cook over high heat until the peanuts are cooked, then reduce heat to low and cook until softened. Its characteristics: the peanuts are crispy but not brittle, melting in your mouth, and the soup is milky white with a sweet and refreshing taste. It can be enjoyed with sweet and savory snacks such as fried dough sticks, fried dates, leek boxes, meat buns, sweet buns, and fried glutinous rice. These are all excellent choices.

Nanjing Duck Blood Vermicelli Soup

Duck blood and vermicelli soup is a famous Nanjing delicacy, made with duck blood, duck intestines, and duck liver in duck broth and vermicelli. The soup, blood, liver, and intestines are all prepared using traditional Jinling salted duck techniques, making it a key representative of Jinling cuisine. Its mild, fresh, fragrant, and smooth flavor, along with its unique character that appeals to both the north and south, has made it a popular dish throughout China.

Huainan Beef Soup

Huainan Beef Soup is a local delicacy in Huainan City, Anhui Province. Authentic Huainan Beef Soup requires local yellow beef. As the saying goes, "No matter how far you travel, you'll never be better off than by the banks of the Huai River." Huainan, located along the Huai River, boasts a balanced acid-base ratio for its beef, resulting in an excellent taste. The soup is prepared with beef heads, bones, and offal. Huainan residents generally have strong tastes—heavy on oil, salt, and spice. Huainan Beef Soup embodies all these strong flavors. Adding bean cakes and bean curd sheets, also soy products, it perfectly combines Huainan's specialty, tofu, with beef broth. Two spoonfuls of thick broth, half a bowl of vermicelli noodles, a few slices of beef, a handful of bean curd sheets and bean cakes, a sprinkle of chopped cilantro, and a drizzle of chili oil complete the dish. While seemingly unremarkable, it consistently delights many diners, who often indulge in its delicious flavors without regard for appearance.

Henan Spicy Soup

Hu La Tang, also known as Hu La Tang, is a unique local soup from Henan. Traveling to Henan, you'll find stalls selling this dish practically everywhere. Enjoy a bowl of Hu La Tang with steamed buns and fried dough sticks for breakfast—it's such a comforting experience!

Hu La Tang is made with bone broth as the base soup, and added with soup ingredients prepared in proportion from a variety of natural Chinese herbs and seasonings such as pepper and chili. It is more suitable for the taste of northerners. The soup is thick, spicy and fragrant, the meat is tender and the soup is delicious. When drinking it, drizzle a little sesame oil and balsamic vinegar, it is really fragrant, smooth, mellow, moist and delicious.

Luoyang donkey meat soup

Donkey meat soup is a famous traditional snack in Luoyang, Henan. With the reputation of "dragon meat in the sky, donkey meat on earth," donkey meat soup is undoubtedly the best soup. Donkey meat soup boasts a rich, thick broth, the aroma and pure texture of the meat, and is complemented by donkey white blood (serum protein coagulated through a special process into a tofu-like shape), which resembles brain but not brain, egg but not egg, white and tender, with a wonderful color, aroma and flavor. This soup is distinct from the meat, the meat is tender but not greasy, and the broth is white like milk, rich and appetizing. It is warming in spring and summer, but not dry, and nourishing in autumn and winter, making it a nourishing and strengthening food year-round.

Luoyang Meatball Soup

The locals of Luoyang have a saying: "Tofu soup in the morning, meatball soup in the evening." Luoyang's meatball soup combines both meat and vegetables. The meatballs are fried in mung bean flour and bean sprouts, creating a sweet and crispy texture. Tofu is a key ingredient in this soup, along with blood, boneless meat, leeks, and chives. The broth is made with premium pork ribs and a secret ancestral recipe, simmering for over a dozen hours before serving. The soup is sour, spicy, and refreshing, with a unique blend of meat and vegetables, crispy and soft, charred and tender, creating a unique flavor.

Luoyang Tofu Soup

In Luoyang, there's a tofu soup known as "White Jade and Gold Soup"—a combination of the fresh tofu's pristine whiteness, like jade, and the deep-fried tofu, cut into sharp, golden strips that gleam like gold bars. Made with tofu and ginger broth, it boasts a light flavor and is particularly popular in the summer.

Luoyang Bufan Tang

Luoyang vegetarian soup is known for its "bufan" (no flip) recipe. A "bufan" is essentially a small mung bean cake, about the size of a child's palm. The mung beans are soaked, ground, and then mixed with water to create a sauce that's neither too thin nor too thick. A spoonful is placed on a griddle and heated over a flame. It's cooked in one minute, and there's no need to flip it, hence the name "bufan."

Bufan is extremely thin, one side bean green and the other pale yellow. In a white porcelain bowl, white pepper, vinegar, salt, and other seasonings are placed at the bottom. Then, cooked kelp shreds, soaked vermicelli noodles, small pieces of chicken blood, a sprinkle of dried shrimp, and a handful of finely chopped emerald green chives are added. A piece of seaweed is tossed in, and the Bufan is placed on top. A spoonful of bone broth is poured into the bowl, and a thin, white steamed bun is added. A bowl of Bufan soup is complete. When Bufan is served, the thin Bufan is barely visible amidst the emerald green chopped chive broth. It melts in your mouth, almost imperceptible. Once swallowed, the delicate fragrance of mung beans lingers on your lips and teeth. The soup is sour, spicy, and light, with a lingering aftertaste, making it a popular late-night snack for locals.

Luoyang jelly soup

The Luoyang Folk Customs Chronicle records the custom of drinking "brain soup" on the first and fifth day of the Lunar New Year in Luoyang. This soup is essentially a stew of broth, jelly, garlic sprouts, vermicelli noodles, and leafy vegetables. Adding peanuts, wood ear mushrooms, cilantro, soybeans, dried tofu, and diced beef enhances its flavor. The soup is smooth and tender, with a lingering aftertaste. It's even more delicious when paired with homemade pancakes or steamed buns.

Cangzhou Lamb Intestine Soup

Cangzhou, located in the eastern part of the North China Plain, is home to Mengcun Hui Autonomous County. Hui people are a major ethnic group here, so it's no surprise that snacks primarily revolve around beef and mutton. "Cangzhou Lamb Intestine Soup" is a more elegant term now; in the past, it was simply called "lamb intestines," pronounced "yang chang zi" in the Cangzhou dialect. Anyone who has tried lamb intestines in Cangzhou shares a common experience: the first time, they eat with their eyes closed—to avoid the smell of mutton; the second time, they squint to savor it; the third time, they eat with their eyes wide open to satisfy their craving. The more they eat, the more addictive it becomes, and the more they love it. In early winter, a bowl of milky white broth, topped with a few spoonfuls of minced garlic, a few sprigs of verdant cilantro, and a spoonful of bright red chili oil, warms both the stomach and the heart, served with freshly baked sesame cakes.

Sichuan hot and sour soup

Sichuan hot and sour soup is made with shredded pork, tofu, and winter bamboo shoots cooked in a clear broth. Its characteristics are sour, spicy, salty, fresh, and fragrant. Drinking it after a meal can sober you up, remove greasiness, and aid digestion. Therefore, many people miss the delicious taste of hot and sour soup when they don't have much of an appetite.

Jianyang Mutton Soup

Jianyang Mutton Soup is a unique delicacy of Jianyang. Its broth is delicious, beautiful, and fragrant, making it a premium soup for nourishing qi and promoting well-being. The uniqueness of Jianyang Mutton Soup is due to the goats of Jianyang. These native goats, commonly known as "fire-lump goats," are small in stature but incredibly resilient. Besides their provenance, their habitat is also unique to Jianyang. An expert quips that Jianyang's goats "feed on Chinese medicinal herbs (green mountain grasses) and drink mineral water (from Longquan Lake and Sancha Lake)." Using goats surviving in such unique conditions as their primary ingredient, Jianyang Mutton Soup boasts tender meat, a fat-but-not-greasy texture, and a warm, yet not overpowering flavor. The milky-white broth is particularly noteworthy, offering a rich, fragrant, and lingering aftertaste.

Guangdong Traditional Soup

Traditional fire soup, also known as Cantonese soup, is a secret recipe for nourishing and maintaining health that has been passed down for thousands of years by the Cantonese people. In Guangdong, people don't drink until they're drunk, but rather drink until they're full. For more exciting content, please follow the WeChat official account: Chuying Food. Historical records state: "Lingnan is a land of heat and humidity. The Cantonese people firmly believe that soup can clear away heat and reduce internal heat, making it an essential part of their diet." Traditional fire soup holds a vital place in the lives of the Cantonese people.

Cantonese people are very particular about making traditional Chinese soups. They use thick clay pots as their cooking utensils. They simmer over low heat for at least three or four hours, believing that this is the only way to fully absorb the essence of the ingredients. Beyond a touch of ginger and salt, the soup is typically left unseasoned, believing this preserves its original flavor. Winter melon and pork rib soup, barley and dragon bone soup, free-range chicken soup... These meticulously prepared, traditional Chinese soups are rich, fragrant, and unforgettable.

Famous pigeon swallowing swallow

Known as the "best soup in the world", it is made by first removing the bones of a 28-day-old pigeon weighing about 45 taels, leaving only the meat. Then, carefully selected high-quality official bird's nests are stuffed into the pigeon's belly and then slowly simmered in a secret broth for eight hours to allow the fresh fragrance of the pigeon and the fragrance of the bird's nest to blend into the soup.

This soup is renowned for its freshness, freshness, and sweetness. To achieve this flavor and texture, careful preparation of the ingredients is paramount. Bird's nests are expanded by soaking and baking, ensuring they are fully expanded, then removing any fluff and impurities and soaking in clean water until softened. The preparation of baby pigeons is even more demanding, requiring them to be "whole-cut," meaning the entire pigeon must be free of perforations and the incision must not extend past the neck. After the bird's nest has expanded, it enters the simmering process. First, place it in a pot of boiling water and boil for about two minutes. Drain the water through a colander, then add broth, Shaoxing wine, and salt, bring to a boil, and simmer with the bird's nest to enhance its flavor and remove any odors. The simmered nests must be blotted dry with a clean towel before being served.

Mix the bird's nest and ham, divide the mixture into two portions, and stuff the pigeons' cavities with the mixture. Tie the pigeons' necks and blanch them in slightly boiling water. Rinse with clean water and place them, along with the cooked ham, into a large stewing pot. Add ginger, scallions, Shaoxing wine, and enough salt to cover the pigeons. Cover and steam in a steamer. Simmer over medium heat for 90 minutes. Skim off any excess fat, season, cover, and simmer for another half an hour. The pigeons will float in the broth, their soft, tender flesh concealing the crystal-white bird's nest. The nest, brimming with broth, is exceptionally delicious, nutritious, and flavorful.

Thick Chicken Wings Soup

We carefully select 10 liang (approximately 100 grams) of South African shark's fin, along with Jinhua ham, aged chicken, conch meat, and other carefully selected ingredients, and cook them for eight hours in a traditional charcoal oven. The dish exudes a unique aroma, and the refreshing broth is unmatched by ordinary chicken and shark's fin stews. What's remarkable is that the broth and shark's fin share equal flavor, unlike the common dish where the broth overshadows the richness of the broth. Thanks to the perfect cooking time, the broth is rich and creamy, while the shark's fin is soft and glutinous.

Chrysanthemum and Three Snake Soup

Three-snake soup is a common snake dish, a dish served in Guangzhou restaurants for centuries. As the saying goes, "When the autumn wind blows, three snakes become fat." The "three snakes" refer to the cobra (commonly known as the "rice shovel head"), the bungarus (commonly known as the "golden foot belt"), and the banyan (a type of snake). The three snakes are deboned and shredded, then simmered with ginger, tangerine peel, longan pulp, sugarcane juice, and Shaoxing wine. Finally, the soup is thickened with water chestnut starch. Adding the meat of the bungarus (commonly known as the "Guojixia") and the three-thread snake creates a "five-snake soup." While all of these snakes, except the banyan, have highly venomous glands in their fangs, their meat is non-toxic, delicious, nutritious, and effective in dispelling wind and dampness. This snake soup is incredibly sweet and fragrant, and even after several bowls, you'll still feel incredibly refreshed, without the slightest sluggishness.

Chicken wrapped in pork belly

Chicken wrapped in pig's stomach, also known as "Phoenix Reincarnation," is popular in eastern Guangdong, including Huizhou, Heyuan, and Meizhou. It's a must-have pre-meal soup for banquets in the Hakka region of Guangdong. As the name suggests, it involves wrapping a raw chicken in pig's stomach, tying the ends with needle and thread, and then boiling it in a specially prepared broth. Before serving, the pig's stomach is scraped open, and the cooked chicken is removed, chopped, and returned to the original broth before boiling. This method adds a traditional cooking method to the traditional hot pot method, saving time while still enjoying the rich, fragrant, and delicious chicken. The broth is rich yet refreshing, with a strong medicinal and peppery aroma.

Lobster Lung Soup

The Suzhou specialty "Balmyrtle Lung Soup" is a soup dish that is famous both at home and abroad. It uses the viscera of the barbel fish from the Taihu Lake in the Mudu area as the raw material. After a little processing, it is added with seasonings and mixed soup. The barbel fish, also known as the spotted fish, is smooth and scaleless, with a white belly with fine spines and a green back with stripes. It looks like a puffer fish, but is only two or three inches long. It is also called a small puffer fish and is a specialty of Taihu Lake. The spotted fish has tender meat and is as delicious as a knife fish. The soup made with the fish liver is especially good. The use of spotted fish liver in cooking has been very popular in the Suzhou area as early as the Qing Dynasty. In the "Suiyuan Food List" by Yuan Mei of the Qing Dynasty, there is such a record: "The spotted fish is the most tender. Peel the skin and remove the dirt, separate the liver and meat into two types, simmer in chicken broth, three parts of wine, two parts of water, and one part of autumn oil. When removing from the pot, add a large bowl of ginger juice and a few stalks of green onion to remove the fishy smell."

Carp lung soup is made with grouper fish liver, ham, shiitake mushrooms, bamboo shoots, and other ingredients cooked in chicken broth. The soup is supposed to be as clear as water and have a pure flavor. Eating carp lung soup is a particular skill, involving four steps: "place, appreciate, savor, and taste." Placement involves removing the liver and letting it cool naturally before eating; appreciation involves observing the small bubbles that appear as the liver oil oozes out as it cools; savoring involves gently sipping the cooled liver after it has cooled. Savoring involves drinking the broth while the lingering flavor of the liver remains, resulting in a truly delicious experience.

Shanxian Mutton Soup

Danxian Mutton Soup is a traditional delicacy from Heze City, Shandong Province, boasting nearly 200 years of history. Its unique characteristics—"milk-white, with a harmonious blend of water and fat, a pure texture, fresh without smelling mutton, fragrant without being greasy, and tender without being sticky"—have earned it a place in Chinese cookbooks. Danxian Mutton Soup is the only soup to grace this list. It's known as "China's No. 1 Soup." There's a saying: "If you come to Heze, the City of Peonies, and don't try Danxian Mutton Soup, your trip to Heze would be a complete waste!"

Dark clouds over the moon

Dark Clouds Supporting the Moon, a dish from the Confucius Mansion, is a soup made with seaweed and a poached egg. The seaweed is spread into sheets, and a round poached egg made from a pigeon egg is placed on top of the seaweed. The soup is then added to the soup. The seaweed floating in the soup resembles a dark cloud, and the pigeon egg is like the bright moon nestled within it. Hence the name "Dark Clouds Supporting the Moon." This dish features distinct black and white colors, and the soup is clear and flavorful, light and refreshing, making it an excellent hangover sobering dish.

Hebei Spicy Soup

Hebei spicy soup. The "Hebei" here doesn't refer to Hebei Province, but rather a name used by the Baishui people in Shaanxi Province to divide the Baishui region. Because the map of Baishui resembles a hat, with the Luo River running from northwest to southeast, and the county seat located at its southernmost tip, the people of the county refer to the three townships north of the Luo River (Shiguan, Zongmu, and Beiyuan) as the "Three Townships of Hebei," and the people who live there are naturally called "Hebei people." Hebei spicy soup is incredibly delicious and renowned in Shaanxi. The chilies can also be enjoyed as a soup, adding both spiciness and flavor, and are even considered by locals to be the perfect accompaniment to noodles.

While the origins of spicy chili soup are uncertain, its market in Hebei is vast and deep. To prepare it, slices of tofu, sweet potato jelly, large pieces of pork, buckwheat broth, and pig intestines are added to a rich broth, then cooked with Sichuan peppercorns, chili peppers, and salt. The resulting dish is red but not spicy, oily but not greasy, and fragrant. Authentic spicy chili soup should possess the following key characteristics: the chilies appear bright red, yet are gentle and flavorful; the broth appears to be crispy, yet delicately fried, so be careful not to burn your mouth; the bubbly, oily soup appears to be rich, yet not greasy, and boasts a rich, fragrant flavor. Paired with hot steamed buns, it's a truly delicious delicacy, with a long-lasting, lingering flavor.

Hangzhou Old Duck Soup

For both autumn nourishment and moisturizing benefits, old duck soup is undoubtedly the best choice. Ducks over a year old are typically used as the base, but other ingredients are more versatile, with pickled radish, winter melon, bamboo shoots, and wood ear mushrooms all being excellent choices. The broth is rich, golden, and fragrant, offering a delicious and nourishing flavor.

Song Sao Fish Soup

Song Sao Fish Soup is a famous dish in Hangzhou, Zhejiang Province. It was created during the Chunxi period of the Southern Song Dynasty. Modern poet and writer Yu Pingbo pointed out in "A Brief Discussion on Food in Hangzhou and Beijing": "The beauty of West Lake Fish Soup has been passed down through word of mouth for thousands of years." The specific method is to steam the mandarin fish or sea bass, remove the skin and bones, and add shredded ham, mushrooms, chopped bamboo shoots, chicken broth and other condiments. The finished dish is oily, fresh and fragrant, sour and refreshing, and appetizing, with the umami taste of crab meat. All diners praise it after eating it.

West Lake Water Shield Soup

Speaking of water shield, the famous writer Ye Shengtao's poem "Lotus Roots and Water Shield" comes to mind: "In the spring of my hometown, I eat water shield almost every day. Water shield itself has no flavor; its flavor lies in the good broth. But with this vibrant green color and rich poetic flavor, its tasteless flavor is truly captivating." Water shield is a famous specialty of Hangzhou's West Lake. "West Lake Water Shield Soup," originally known as "Chicken Fire Water Shield Soup," made with water shield, features vibrant green water shield, white chicken legs, and red chicken thighs, creating a vibrant, tender, fragrant, and pure broth. It is a traditional Hangzhou specialty, often served before meals as a throat-soothing and appetite-stimulating soup.

Water shield boasts a delicate fragrance and rich nutrition. The allusions to "water shield soup with sea bass sashimi" and "water shield and sea bass thoughts" convey a profound sense of homesickness and patriotism. Emperor Qianlong, during his visits to the south of the Yangtze River, would always try water shield soup, leading to the famous saying, "Flowers fill the Su Causeway, mist thickens; it's a sunny day when water shields are picked." A West Lake water shield soup, while not overpowering or dazzling, is light and delicious, imbued with the poetic charm of the south of the Yangtze River, making it the perfect choice for entertaining distinguished guests.

Hangzhou Fish Head Soup

Legend has it that this dish originated from fish head tofu. Because there were no refrigerators in ancient times, tofu easily soured in hot weather, making it difficult to preserve. This limited the availability of fish head tofu. For more exciting content, please follow our WeChat official account: Chuying Food. To ensure that guests can enjoy a delicious fish head soup even in the heat, the chef meticulously prepares it with ingredients such as ham and choy sum. The resulting broth is as thick as milk, rich, tender, and delicious, offering a distinct flavor compared to the original fish head tofu.

West Lake Beef Soup

West Lake Beef Soup is a traditional specialty of the Jiangnan region, a Hangzhou specialty. Because of its rich, smooth, and delicious flavor, it's often served before meals as a throat-soothing and appetizing soup. West Lake Beef Soup is also a beloved dish among ordinary people. Using only beef, eggs, and mushrooms, this inexpensive and delicious soup is a common household dish.

Taiwanese Four Gods Soup

Si Shen Tang is a well-known Taiwanese recipe for strengthening the spleen, easily found at night markets and restaurants. While common ingredients like coix seed (or gorgon fruit), lotus seeds, Chinese yam, and poria cocos complement each other perfectly, creating a soup that boasts numerous benefits, including nourishing the skin, clearing internal heat, and promoting urination. Its nearly unparalleled efficacy earns it the name "Si Shen Tang." Taiwanese Si Shen Tang typically uses these four herbs along with pork tripe, though other ingredients, such as pork bones, can also be substituted. Regular consumption can enhance health and beauty.

Taiwanese Meatball Soup

Meatball soup is a delicacy featuring meatballs. Legend has it that the name "gongwan" (gourmet meatball) originated from the way early vendors used a wooden hammer to pound the meat into balls. Because "pounding" ("to pound") is pronounced "摃" ("to pound") in Minnan dialect, the name "摃丸" ("to pound") emerged.

Taiwanese Pig Blood Soup

Pig's blood soup is a popular traditional Taiwanese snack, also known as "natural red tofu". It is made by steaming pig's blood. However, although it is the same pig's blood soup, the taste is different in the north and south of Taiwan. In the north, people are accustomed to adding shacha or scallion oil for seasoning, and the soup is slightly oily; in the south and east, pig's blood soup does not contain shacha, and the pig's blood is chewier and the soup is lighter.

Jiangxi Clay Pot Soup

Clay pot soup, also known as folk clay pot soup, is a traditional Jiangxi folk soup recipe. It's named after a local restaurant and uses ancient simmering techniques in specialized clay pots. Using a clay pot as a container, food and purified water are added, and heated over a constant-temperature hexahedron of hard charcoal. The resulting clay pot soup retains its original flavor and is highly nutritious. Clay pot soup is a resounding and flavorful signature dish of Jiangxi, and a truly authentic Jiangxi specialty snack.

Wensi Tofu Soup

Yu Yue, a Qing Dynasty scholar, wrote in his Chaxiangshi Congchao (Collection of Notes on Tea Fragrance), "Wensi was a master at making tofu soup. Those who still imitate his method call it Wensi tofu." In the Diaoding Collection, it's also called "Assorted Tofu Soup." Wensi tofu is a traditional dish from the Huaiyang region, originating in the Qing Dynasty and boasting a history of over 300 years. It was created by Monk Wensi of Yangzhou's Tianning Temple during the Qianlong reign of the Qing Dynasty. He used soft tofu, daylilies, and wood ear mushrooms to create this incredibly delicious tofu soup.

Wensi tofu is renowned for its delicious flavor and exceptional knife-cutting skills. A block of soft tofu is hand-cut into hair-thin strands, a meticulous process that requires exceptional skill. While traditional tofu is cut on a sticky board, authentic Wensi tofu is cut in water, as it prevents the knife from sticking. In the hands of a seasoned chef, a single box of tofu is sliced ​​horizontally and vertically. In mere minutes, a block of tofu is transformed into thousands of strands, each distinct and uniform in thickness, shredded in clear water.

Hydrangea stewed with ginseng and antlers in soup

This dish improves upon the traditional Wensi tofu by cutting the tofu into hydrangea shapes, each with 2,500 strands, and stewing it in a Cantonese-style broth with Yunnan matsutake and morels.

Taiyuan Brain

Nao Tou (literally "toad") is a halal snack unique to Shanxi Province, also known as "Eight Treasures Soup." It's made with astragalus root, stewed noodles, lotus root, mutton, long yam, rice wine, distiller's grains, and sheep's tail oil, with pickled chives as a starter. Nao Tou (toad) is light and nutritious, and is a delicious dish paired with Shanxi rice wine, pickled chives, mutton shumai, or a baked flatbread or two.

Jincheng Boiled Soup

Chuan Tang (汆汤) is a leading Shanxi soup dish, available in both vegetarian and meat varieties. The vegetarian version features a combination of vegetables, such as fried tofu, potato cubes, vermicelli noodles, vegetarian meatballs, kelp, and greens, creating a refreshing yet bland flavor. The meat version, however, features a base of vegetarian and vegetable ingredients, along with crispy pork, roasted pork, stuffed meat, and meatballs, creating a rich, yet not greasy flavor.

Shanxi pimple soup

Dumpling soup is also called mixed soup. The soup is rosy in color, moderately viscous, and consists of small dough dumplings mixed with thin egg flowers. Before serving, sprinkle a handful of coriander and add a few drops of sesame oil. The taste is smooth and delicious. Shanxi people have a deep affection for this bowl of Dumpling Soup.

Inner Mongolian whole lamb soup

Whole lamb soup is an Inner Mongolian-style soup dish, commonly known as mutton offal. It uses the lamb's head, hooves, heart, liver, and intestines as the main ingredients. Add water to the pot, add the main ingredients, and seasonings such as Sichuan peppercorns, galangal, cumin, and salt. When the pot boils, skim off the foam and continue cooking until the aroma is released and the meat and bones of the head and hooves can be separated. Remove the remaining offal when it is cooked through and cut into strips or thin slices. Heat lamb fat in a pot, sauté onions, garlic, and chili peppers, then add the broth from the boiled lamb bones, water, and an appropriate amount of the original stock, along with salt and other seasonings. Once the soup boils, add the main ingredients and cook until the soup is thick and flavorful. Serve with white roasted seeds and cilantro. This soup is delicious, spicy, rich, and not overpowering, making it a popular choice among locals.

Xinjiang noodle soup

Vermicelli soup is a beloved snack of the Hui ethnic group in Xinjiang. Vermicelli soup is as important to the Hui as dumplings are to the Han Chinese. During Eid al-Adha and Eid al-Fitr, every household prepares vermicelli soup as a courtesy to guests and friends. Simply put, vermicelli soup is mutton soup with vermicelli cubes, supplemented with seasonal vegetables such as Chinese cabbage. The quality of the vermicelli cubes directly determines the soup's flavor; pea flour and potato flour are commonly used. After braising the mutton, water and vermicelli cubes are added and simmered. After a while, the rich meaty aroma permeates the translucent and tender vermicelli cubes. Vegetables such as Chinese cabbage, carrots, and white radish are then added. Once the soup boils, it's ready to be served. A little vinegar is added and sprinkled with red chili shreds and emerald green chopped cilantro. The vermicelli soup, red onion, and green vegetables are vibrant, creating a vibrant and fragrant atmosphere.

Ginseng Chicken Soup

When it comes to ginseng chicken, many people immediately think of Korea. However, in Northeast China, ginseng chicken is an authentic local delicacy. Ginseng is one of the three treasures of Northeast China. It's made by processing ginseng and hens of the same year, adding a suitable amount of broth and seasonings, and steaming them in a steamer. When served, the ginseng nestles within the chicken, and the chicken nestles within the broth, creating a beautiful, plump, and well-proportioned dish.

Deer Antler Three Treasures Soup

Deer Antler Three Treasures Soup is made with antler antler, tendon, and penis from Changbai Mountain sika deer, supplemented with broth and seasonings. Regular consumption of this soup replenishes essence and strengthens bones, making it a premium nourishing food.

Fried Tofu Vermicelli Soup

Fried tofu and vermicelli soup is a traditional Shanghainese snack. A combination of dry and wet dishes is a common Shanghainese dining experience. Of the wet dishes, fried tofu and vermicelli soup is a staple. For more exciting content, please follow our WeChat official account: Chuying Food. While it may seem a bit watery, it's a perfect pairing with greasy snacks like shengjian (stir-fried dumplings). The broth is clear and the flavor is vibrant. The combination of fried tofu, vermicelli, and bean curd sheets, plus the double-flavored filling, is guaranteed to make you drop eyebrows in delight.

Gluten and bean curd soup

Many new Shanghainese may not know that "dan dang" (single-dang) is essentially a gluten and bean curd wrap soup. In Shanghainese slang, "dang" means "single." A single piece of gluten or a bean curd wrap is called a "dan dang." A combination of gluten and bean curd wrap is called a "shuang dang." However, it's unclear when "dan dang" became one gluten and one bean curd wrap, while "shuang dang" became two gluten and two bean curd wraps.

The gluten in authentic single-layer gluten isn't just any gluten; it's Wuxi oil-stuffed gluten. The meat filling is added during the cooking process, unlike regular gluten stuffing where the meat is added later. Therefore, the broth and flavor of the meat filling are completely encapsulated by the gluten, making each bite incredibly fresh! The bean curd wrapping is also very particular. The bean curd sheets must be not only firm but also have the natural aroma of soybeans, tightly wrapped in layers. Since this is a snack, the meat filling shouldn't be too much or too little; too much would be greasy, and too little would be flavorless. The ideal thickness is ideal when the meat filling is perfectly aligned with the bean curd sheets. The broth must be authentic bone broth, simmered for a long time without any additional seasoning, and a hint of oil must be added to enhance the natural flavor. Adding a little chili powder to the dish is perfect!

Chicken and duck blood soup

This famous snack, originating from Chenghuang Temple, is made from chicken and duck blood, chicken offal, and chicken broth. It's typically served with pan-fried or steamed buns (xiaolongbao). The soup was first created by a vendor named Xu Fuquan. He used a deep-bellied cast iron pot, commonly known as the "Iron Ox," with an aluminum foil partition in the middle. He used the blood in one half and chicken heads and feet in the other half to simmer the soup. When a customer arrived, he would remove a small amount of chicken heart, liver, gizzards, intestines, and a small egg yolk from the pot, pour a spoonful of the blood broth over it, sprinkle with chopped green onions, and drizzle with a few drops of chicken fat. The resulting dish, a vibrant red, yellow, and green color, was then enhanced with a sprinkle of pepper. The tenderness of the liver and intestines, the smoothness of the blood, the flavorful broth, and the affordable price made the soup a popular choice.

Curry Beef Soup

Curry beef soup is one of Shanghai's most popular street food. Shanghainese residents once disliked beef and mutton, believing them to be too fishy. At banquets, they would rather serve pig's head than steak. After the opening of Shanghai as a port, foreigners arrived, and specialty beef and mutton shops emerged, leading to the Shanghainese's embrace of beef. Honestly, clear stew is best for beef soup, but to mask the inherently unpleasant smell of mutton, a characteristic Shanghainese dislike, clever chefs used the rich flavor of curry. Another benefit of this method is that while the soup is lighter, it still retains its vibrant yellow color. It's easy to understand: a pot of beef broth, cooked from morning till night, can't always be rich and rich. But the addition of curry powder seems to enrich it, and the flavor naturally comes through. The broth is delicious and slightly spicy, and even though there are only a few thin slices of beef at the bottom of the bowl, the flavor is endless upon chewing.

Jiangsu Sha Tang

Shatang (Chinese porridge) is a famous local snack in the Xuzhou area. Xuzhou cuisine is characterized by its dark, sticky, and spicy flavor, a reflection of its fondness for soy sauce, starch, and spice. Legend has it that Shatang originated from Peng Zu's "Pheasant Soup." It's based on chicken broth, supplemented with oatmeal, gluten, pepper, and mung beans. Its unique flavor is delicious, spicy, and deeply loved. Shatang, in fact, raises a question: "What kind of soup?" Because it's delicious but not aesthetically pleasing, it remains a staple of Xuzhou.

Pickled Pork with Pork Belly

Yan Du Xian (鱞渡鮮) is a representative dish of Shanghainese, Suzhou, and Hangzhou cuisines. In the book "State Banquets and Family Feasts," the author writes, "So-called broth is essentially a slow-cooked hen and ham, but the king of broths is a pot of authentic Yan Du Xian." The "yan" (鱞渡) refers to cured bacon, with Jinhua ham being the most preferred; the "xian" (鮮渡鮮) refers to fresh pork, ribs, pig's trotters, and bamboo shoots. "Du" (肚) means slow-cooking over low heat in Shanghainese. "Yan Du Xian" is, of course, a broth made by stewing cured meat, fresh meat, and bamboo shoots. The bamboo shoots are naturally savory, while the cured meat, honed over time, develops a unique, cured flavor. Add to that the freshness of the fresh meat. These three ingredients, combined, create a flavorful broth that requires no seasoning, making it incredibly delicious and truly worthy of the title of "King of Broths."

Pork Ribs and Lotus Root Soup

Pork ribs and lotus root soup is a common dish on the dinner table, but if you've tried Hubei's pork ribs and lotus root soup, you'll be amazed: Why is it so rich, fragrant, and sweet? Hubei people love soup, and there's a saying that "no meal is complete without soup," and pork ribs and lotus root soup is one of the most representative and well-known soups.

Why is Hubei's pork ribs and lotus root soup so delicious? The secret lies in its ingredients. The lotus roots used here are the nine-hole lotus roots from Honghu Lake in Hubei Province. These lotus roots are exceptionally high quality, white and tender, and sweet and residue-free when eaten raw. Choose the softer part of the lotus root, and after stewing, it becomes soft and sweet. This sweetness permeates the soup, blending with the rich flavor of the pork ribs. How could it not be delicious?

Hong Kong Shark's Fin

Bowl-shaped shark's fin (Wan Zai Chi) is a common street food in Guangdong and Hong Kong. Traditionally sold by street vendors, it earned its name from the small bowls it was served in. In the past, vendors would buy loose shark fins (commonly known as "wing heads and tails") and simmer them in a broth with shredded pork, wood ear mushrooms, and dried mushrooms. Zhejiang vinegar, sesame oil, and pepper were added to enhance the flavor. Although often considered junk food by the upper class, this bowl-shaped shark's fin is indeed delicious and smooth, making it a popular dish.

Nowadays, due to the ever-increasing price of shark fin, authentic shark fin-based bowl-fin broth is hard to find. Vermicelli noodles are now often used as a substitute. To maintain the delicious flavor of bowl-fin broth, vendors often put a lot of effort into the broth. It's typically made with a carefully brewed, rich chicken broth, adding smooth vermicelli noodles, crispy wood ear mushrooms, and shiitake mushrooms, along with tender shredded pork. More sophisticated diners even add ham and pork skin for a more flavorful finish. It's undeniably delicious, with a fresh, sweet texture.

Pig-killing Soup

Of all the soups you've tried, have you ever tried pig-killing soup? In some rural areas, at the end of the year, the annual pig is slaughtered, and a sumptuous meal is prepared for friends and family. This is often referred to as "pig-killing soup." Fresh pig blood, liver, and fat, along with some fresh lean meat, are used to make this soup. The aroma is truly indescribable; you'll only truly understand it if you try it yourself.

Ten-ingredient tonic soup

Shiquan Dabu Tang originated during the Song Dynasty. The emperors of that period placed great importance on health and encouraged common people to submit medical books and prescriptions to the court. The emperor then ordered the Imperial Medical Bureau to compile and publish the book, resulting in the first state-issued compendium of patent medicine prescriptions, the "Taiping Huimin Hejiju Fang." Shiquan Dabu Tang is one of these widely circulated recipes. This soup incorporates ten traditional Chinese medicinal herbs: ginseng, cordyceps, white atractylodes, wolfberry, poria, roasted licorice root, cooked rehmannia root, white peony root, angelica root, Chuanxiong root, astragalus root, and cinnamon bark, along with five spices and seasonings. It is simmered over low heat with chicken, duck, goose, tripe, spare ribs, pork elbow, deer whip, sea cucumber, and fish maw. This rich, savory soup is both a nutritious and nourishing dish and a medicinal dish. It is recommended for those suffering from qi and blood deficiency, chronic illness, and postoperative conditioning.