Which of the four cuisines has the most famous soup?

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Among the four major cuisines, the soup in Cantonese cuisine is unique. Whether it is fame or actual effect, it is the best.

Cantonese soup can be roughly divided into three types.

Soups: The most common ones are West Lake beef soup, green vegetables, tofu, seafood soup, Fugui Sansi soup, Fenghuang Xiaomi soup, abalone wing belly soup, Taiji seafood soup and so on.

Old fire soup series: raw fish in watercress pot, old duck in melon and barley pot, fresh corn in bamboo chicken pot with sand ginseng and jade bamboo wing skirt, keel in green carrot pot, red beans in Ge Fen, lean meat in crucian carp pot, Codonopsis pilosula in Beiqi, black chicken in red jujube pot and so on.

Stewed soup series: Cordyceps sinensis stewed with gelatin, lean meat stewed with wild mushrooms in Yunnan, Fritillaria cirrhosa stewed with sea coconut, Hubei fish stewed with gastrodia elata, black-bone chicken stewed with American ginseng and fish head stewed with fresh ginseng, etc. ~

Cantonese people study soup too deeply. It's just a drop of water in the soup. And the selection of materials is also a wide range of vegetables, fruits and herbs that fly in the sky, swim in the sea and climb on the ground.

The difference between the above three classifications is that soup is seasoned and thickened in a short time in a wok.

Old fire soup is cooked in a pot and seasoned after cooking.

Stewed soup is seasoned with raw materials and water in a container and cooked in a steamer for a long time, which is the most time-consuming.

If you still don't understand, please ask questions ~ ~ ~ and answer any questions.