The origin of the custom of drinking soup in Guangdong

The happiness of soup and water depends on the problem of drinking soup. It is known all over the world that the French drink onion soup; Americans drink chicken noodle soup; Germans drink beer soup; British people drink curry soup; Russians drink Luo Songtang. People in China also like soup. In China, soup is not only an aperitif, but also a symbol of "home" and a channel for family affection. There is a cup of old fire soup on the dining table, which smells like home; A bowl of sweet soup coming home late at night can dispel the troubles of the day. Soup is the showers that moisten China's life. There are clear soup, stock soup, thick soup, thick soup and sweet soup in China. Clear soup takes a short time, clear soup is a little longer and thick soup is the longest. Soup must be thick, and sweet soup doesn't have to be meat. Among them, clear soup can be used as food, sweet soup is often used as supper, and clear soup, thick soup and soup are good companions for dinner. The most common soups on the dining table are chicken soup, fish soup and bone soup. Chicken soup can dispel cold, fish soup can cure asthma, and bone soup can supplement calcium, all of which are the "ways to drink soup" that China people firmly believe. The raw materials of soup are not limited to meat, vegetables, beans, fruits and even Shennong herbs. The best utensil for making soup is casserole, which is made of clay and fine sand. It is the slowest heat transfer, the most uniform heating, the most adequate heat preservation and the most durable constant temperature in all food containers. Its heat is mild and the water is endless, which not only cooks the intoxicating taste of the soup, but also retains the nutritional value of the ingredients to the maximum extent. The method of making soup is almost always simmering. China people don't like extremes, sharpness or violence. Tang's tepid and unhurried style is also a peaceful and upright Chinese style. The taste of soup is divided into north and south. Generally speaking, the soup in the north emphasizes color, fragrance and taste, while the soup in the south emphasizes meaning, shape and nourishment. In Henan, people don't ask, "Have you eaten?" Then he asked, "Did you have soup?" Luoyang people have three meals a day, and two meals are called "drinking soup". "Tofu soup in the morning, meatball soup in the evening" is a common saying of old Luoyang people. Luoyang's "water mat", Luoyang Peony Grottoes and Longmen Grottoes are also called "Luoyang Three Musts". Luoyang water mat has a history of more than 1000 years, and Luoyang folk weddings and funerals have to be handled with water mats. The water mat is named because the process of serving is like flowing water, and because every dish has soup and water. The last course of the water mat is egg drop soup, which is nicknamed "Fuck off soup" by the locals, because serving this soup means that the dish has been served and the banquet is over. This custom exists in many areas, and soup is the finale of a table of delicious food. Serving soup is a silent ceremony and a warm ending. The soup in the south is headed by Guangdong. Guangdong people don't drink soup for a day, just as Shanxi people don't eat sauerkraut for a day, and Sichuan people don't eat spicy food for a day. Cantonese people love to make soup and can make soup. The raw materials for their soup are often bought in Chinese medicine shops. Amomum villosum, Angelica sinensis, Poria cocos and Lady Enforcers can nourish the stomach and maintain beauty. Most soups in Guangdong are thick soups. Generally speaking, the main ingredient of soup is meat, and the attributes of meat must also be distinguished, such as mutton is hot, chicken is warm and duck is cold. The collocation of main ingredients and ingredients should be based on the principles of yin and yang and the four seasons, and should be adjusted according to everyone's physique: people with strong internal fire should not eat ginseng, and people with cold constitution should not use mung beans. Many northerners think that the freshness of soup can't be separated from seasoning, so they put onions, ginger, pepper, aniseed, monosodium glutamate and cooking wine into the pot without hesitation. In fact, Cantonese people need only one piece of ginger to make soup, and all the drinks are original. In Guangdong, soup is not the end of a meal, but the beginning. Cantonese people are used to drinking soup before meals, otherwise they can't eat any more. In Guangdong and Hong Kong, what women are most proud of and men are most likely to miss is the aroma of a pot of old fire soup, so girls believe that only by learning the skill of cooking soup can they have a happy family.