In spring, Cantonese people will cook soups for clearing away heat and toxic substances, such as mung bean soup and bitter melon soup, to help the body detoxify and reduce the occurrence of spring diseases. In summer, they will cook cool soup, such as watermelon skin soup and coix seed soup, to relieve the discomfort caused by high temperature in summer. Autumn is nourishing health soup, such as wolfberry chicken soup, donkey-hide gelatin chicken soup, etc., which nourishes the body and delays aging. As for winter, Cantonese people will cook warm soup, such as old fire soup and stewed mutton soup, to keep their bodies warm and healthy.
In addition to the season, Cantonese people will also make soup according to different physical needs. For example, pregnant women will cook crucian carp soup to promote postpartum recovery, and patients will cook pigeon soup to enhance their body resistance. In addition, Cantonese people will also cook soup according to different ingredients. Chicken soup, bone soup and seafood soup are all popular soups in Guangdong.
The cooking points of Guangdong soup are the time and temperature of cooking. Generally speaking, it takes 2-3 hours to boil the soup, so as to ensure that the nutrients of the ingredients are fully extracted. However, the temperature needs to be properly controlled, neither too strong nor too weak, to ensure the quality and taste of the soup. In addition, the taste of Guangdong soup is also very important, and some nourishing materials, such as Lycium barbarum, red dates and donkey-hide gelatin, are usually added to enhance the taste and nutritional value of the soup.
In a word, Cantonese soup is an indispensable part of Cantonese food culture, which can not only beautify and preserve health, but also nourish the body. Whether cooking soup at home or in a restaurant, Guangdong cooking soup is delicious and worth trying.