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Versatile Soups & Dumplings

Appears in
China: A Cookbook
China

By Terry Tan

Published 2020

  • About

Soups in eastern China can range from the very light to broths of substance. Tofu and vegetables play important roles, with Shanghai offerings such as Tofu & Spinach Soup, for example. Pork, fish and shellfish are also favourite ingredients, especially in the hearty fare that is prepared during the winter months.

In rural areas of eastern China, thick soups packed with seafood, meat, tofu and root vegetables are often served as evening meals in themselves.
Soup bases are like blank canvases to which just about anything can be added. In eastern China, it is common for lard or white cooking fat to be stirred into soups, giving them a silky smooth feeling in the mouth and a higher calorific value.

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