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Beef noodle soup. This is a list of notable Chinese soups. Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world. In China, a broth-based soup is usually consumed before or after a meal. Chinese noodles may be added to some of these soups to create noodle soups.
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"Hot and sour soup" is claimed by the cuisine of Beijing. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood. [7] Sometimes, the soup would also have carrots and pieces of pork.
A Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). Binignit: Philippines: Dessert Coconut milk, glutinous rice, fruits, root crops, and tapioca pearls, served hot but sometimes chilled Bird's nest soup: China
English Image Traditional Chinese Simplified Chinese Pinyin Notes Chinese noodles: 麵條: 面条: miàntiáo: plain noodles; an essential ingredient and staple in Chinese cuisine Chow mein: 炒麵: 炒面: chǎomiàn: stir-fried noodles Noodle soup: 湯麵: 汤面: tāngmiàn: noodles with soup Zhajiangmian: 炸醬麵: 炸酱面 ...
In some part of South China, soups are served between the cold dishes and the main dishes. In other parts of China, soups are served between the main dish and staple foods, before desserts or fruit salad. There are many traditional Chinese soups, such as wonton soup, herbal chicken soup, hot and sour soup, winter melon soup, [59] and so on.
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Geng dishes have been important in Chinese cuisine since early dynastic China, during or prior to the Shang dynasty (1600–1046 BC). In the past, the term "geng" was used to refer to any cooked soup or stew, with households serving it daily and for festive events. A bowl of Fujian style beef geng