A Tradition of Soup: Flavors from China's Pearl River DeltaThrough recipes that use time-honored medicinal ingredients, A Tradition of Soup provides a fascinating narrative of the Southern Chinese immigrants who came to the United States in large numbers during the last half century, the struggles they faced and overcame, and the soups they used to heal and nourish their bodies. Following the Chinese approach to health, Teresa Chen, who was born into a family of food connoisseurs and raised by a gourmet cook, groups the recipes by seasons and health concerns according to Cantonese taxonomy: tong (simple broths, soups, and stews), geng (thickened soups), juk (rice soups or porridges), and tong shui (sweet soups), as well as noodle soups, wonton and dumpling soups, and vegetable soups. Also focusing on dahn (steaming) and louhfo (slow-cooking) soups associated with good health, the book features fresh, natural, and seasonal food. A Tradition of Soup highlights recipes that serve a wide range of purposes, from gaining or shedding weight to healing acne and preventing wrinkles. While some ingredients may seem foreign to Western readers, most are available in Chinese grocery stores. To help readers identify and procure these items, Chen provides a beautifully photographed ingredients glossary complete with Chinese names, pronunciation, and detailed descriptions. |
Contents
The Chinese Healing Tradition | 3 |
The Soup Tradition | 9 |
The Cantonese People | 15 |
Cantonese Soups | 29 |
Techniques | 37 |
Equipment | 47 |
Animal Sources | 57 |
Plant Sources | 73 |
Healthful Soups for the Four Seasons | 119 |
Healthful Soups for All Seasons | 179 |
Vegetarian Soups | 233 |
Medicinal Soups | 259 |
Exotic and Expensive Soups | 273 |
Soupy Snacks and Light Meals | 295 |
| 345 | |
Contributors to the Cookbook | 355 |
Other editions - View all
A Tradition of Soup: Flavors from China's Pearl River Delta Teresa M. Chen No preview available - 2009 |
Common terms and phrases
½ ounce ½ teaspoon 1½ pounds 30 minutes abalone apricot kernels bean curd beef Bisque boil over high boiling water bok choy bowl Cantonese carrots Chicken Soup China Chinese cold water cornstarch drain dried scallops dumplings Feiseui flavor green onion heat to medium herbs high heat hot pot hot water ingredients inner pot jujube dates large pot lotus seeds Mandarin orange Mandarin orange peel meat mung bean Pearl River Delta peeled fresh ginger pieces poria cocos quarts of boiling quarts of water Reduce heat remove Rice Soup Rinse and soak rinse with cold sauce sea cucumbers Serve hot shark's fin shrimp simmer skin slices about inch slow-cooking soak dried soaking liquid Soup Recipes soy sauce soybean spareribs stevia stir-fry Suggestions and Variations sweet soup tablespoons taste thermal cooker thin slices tofu tonify vegetable oil vegetarian water for 30 wild yam winter melon wolfberries woodears