This is an old revision of this page, as edited by Danielt998(talk | contribs) at 08:00, 24 May 2020(=> Chinese language template(s)). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 08:00, 24 May 2020 by Danielt998(talk | contribs)(=> Chinese language template(s))
Cantonese seafood soup is one of the main seafood soups within Cantonese cuisine. It is commonly found in Hong Kong, and is also available in Chinatowns in other nations. The soup is usually considered midrange to high-end in price depending on the ingredients.
Description
The soup is generally thick with a very smooth texture, due to the use of starch as a thickening agent. It is usually whitish in color and a little transparent. The name of the dish describes it as a "gung" (羹) rather than the standard Mandarin term for soup (tang, 汤); this reflects its southern Chinese origin.
