10 Recipes
Hot and Sour Soup
A thick northern Chinese broth of wood ear mushrooms, tofu, bamboo shoots, and egg, sharp with vinegar and white pepper.
Wonton Soup
Delicate pork and shrimp wontons poached and served in a clear, fragrant chicken broth with sesame oil.
Egg Drop Soup
A light starch-thickened chicken broth into which beaten eggs are streamed in thin ribbons, seasoned with white pepper.
Lotus Root and Pork Soup
Slow-simmered Cantonese tong sui of pork ribs and lotus root cooked for hours until the broth runs sweet and clear.
Winter Melon Soup
Transparent cubes of winter melon and pork ribs simmered in a light broth with dried scallops and ginger.
Chicken and Sweetcorn Soup
Creamed corn and shredded chicken bound in a silky egg-thickened broth, a Cantonese takeaway staple worldwide.
Mongolian Hot Pot
A divided simmering broth of clear chicken and spicy Sichuan at the table for dipping paper-thin lamb and vegetables.
Fish Head Tofu Soup
A milky, gelatinous broth from a pan-fried fish head braised with soft tofu, ginger, and spring onion.
Watercress Soup
A Cantonese restorative of watercress slow-simmered with pork and dried figs to draw out a slightly bitter sweetness.
Eight Treasure Congee
A festive Laba rice porridge of eight grains, legumes, and dried fruits simmered into a nourishing winter bowl.