List of Chinese soups

Chinese soups have been a significant part of Chinese cuisine for centuries. They are staples in a traditional Chinese meal and are often served as part of the main course. Chinese soups are typically categorized into two main types: clear soups and thick soups.

Clear Soups[edit]

Clear soups are light, refreshing, and often served at the beginning of a meal. They are typically made with a clear broth and may contain various ingredients such as vegetables, meat, or seafood.

Hot and Sour Soup: A popular soup in many Chinese restaurants, hot and sour soup is a tangy, spicy soup made with tofu, mushrooms, bamboo shoots, and sometimes pork or chicken.

Wonton Soup: This soup consists of clear broth with wontons (small dumplings filled with minced pork and shrimp).

Winter Melon Soup: A light, refreshing soup made with winter melon, a type of Chinese squash, and often includes small pieces of ham or shrimp.

Thick Soups[edit]

Thick soups are heartier and often served as a main course. They are typically made with a thick broth and may contain various ingredients such as vegetables, meat, or seafood.

Egg Drop Soup: A classic Chinese soup where beaten eggs are streamed into chicken broth, creating silky ribbons of cooked egg throughout the soup.

Sweet Corn Soup: A thick, creamy soup made with sweet corn and often includes chicken.

Hot Pot: A communal soup where diners cook a variety of ingredients (meat, seafood, vegetables) in a simmering pot of soup at the table.

Regional Variations[edit]

Chinese soups vary greatly by region, reflecting the diverse ingredients and cooking styles of China's different provinces.

Sichuan: Known for its bold, spicy flavors, Sichuan soups often include ingredients like chili peppers and Sichuan peppercorns.

Cantonese: Cantonese soups are typically clear and light, often made with a variety of medicinal herbs and ingredients.

Shandong: Shandong soups are known for their fresh, salty flavors and often include seafood.