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2. List of Chinese soups - Wikipedia

   en.wikipedia.org/wiki/List_of_Chinese_soups

   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.

3. Hulatang - Wikipedia

   en.wikipedia.org/wiki/Hulatang

   Xingyang Spicy Soup is a delicious broth made from a blend of various natural Chinese medicinal herbs in specific proportions, combined with pepper and chili, and simmered with a bone broth base. Its characteristics include a rich flavor, bright color, thick and sticky texture, and a spicy and tasty profile, making it a popular breakfast dish ...

4. List of Chinese dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_Chinese_dishes

   Traditional Chinese Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo

5. Geng (dish) - Wikipedia

   en.wikipedia.org/wiki/Geng_(dish)

   Gēng (Chinese: 羹; pinyin: gēng; Wade–Giles: keng 1; Pe̍h-ōe-jī: keⁿ / kiⁿ) is type of thick or clear soup found in Chinese cuisine. Its thickening agent is usually starch which makes the soup translucent and smooth. Many soups can be cooked in this way, such as expensive shark fin soup, Madame Song's fish soup (宋嫂魚羹), and ...

6. Category:Chinese soups - Wikipedia

   en.wikipedia.org/wiki/Category:Chinese_soups

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7. Soups in East Asian culture - Wikipedia

   en.wikipedia.org/wiki/Soups_in_East_Asian_culture

   Egg drop soup is a light Chinese soup. Ginseng soup is very popular in China and Korea ; samgyetang ( ginseng -stuffed chicken in broth) is considered a Korean national dish. Steamboat is a communal soup of meat, seafood, and vegetables dipped and cooked in hot broth on the tabletop.