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4–5
as a large bowlful .Easy
Published 1982
Most of the Chinese soups we find in the West are the clear, thin sort called tong in Chinese. Here is a different soup altogether. Known as keng, or chowder in English, it is a thick, rich, hearty brew that in ancient north China comprised the main part of a meal. What Confucius ate six nights of the week was probably a gung.