Asian Soups

Soups: the life and soul

Stone Soup by Jon J Muth

Soups are an important part of any Chinese meal. Being Shanghainese, I grew up with two-ingredient soups that were ready to be served after one hour of boiling: chicken and shiitake mushroom; pork and carrot; tomato and egg.

Tuesday, 21 May, 2013, 11:57am

Sealed cooking is just the tonic

The theory and practice of maintaining health through diet has a long history in China, reaching as far back as the 6th century BC and the founder of Taoism, Lao Tzu. An expression that sums up this belief, that is thought to have been around for almost as long, says 'medicine and food are from the same source'.

14 Jun 2012 - 12:00am

A Tradition of Soup: Flavours from China's Pearl River Delta

A Tradition of Soup: Flavours from China's Pearl River Delta By Teresa M. Chen

One of my (many) regrets in life is not having learned to make many old-fashioned Cantonese dishes from my grandmother, who was a wonderful cook.

24 Jul 2011 - 12:00am

Chinese ham

Chinese ham isn't as well known outside the country as that from Europe, although the production methods are similar.

17 Feb 2008 - 12:00am

All souped up

THIS WINTER IN Hong Kong has been extremely mild, but Chinese grandmothers still insist on serving warming foods to ward off any chills we might catch when the weather drops below 23 degrees Celsius.

13 Jan 2001 - 12:00am