Chiu Chow Stock

Chiu Chow Seung tong

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

For the Chiu Chow the making of stock is a gigantic undertaking. Families make it in enormous quantities because they use it almost daily for their special soups. Chefs use their stock in virtually everything they cook. Because it is made in such huge amounts, it is not unusual for a stockpot to contain whole chickens, pounds of lean pork, whole Yunnan ham shank bones. Chiu Chow stock is so special that it is called seung tong, or “the best soup,” from which all soups proceed. I have