A pot is boiling, stewing or boiling, and the so-called boiling is frying and grinding. Making soup is to extract the most nutritious and essential parts of food. It is the simplest, most effective and least nutritious cooking method. In the cold winter, the human body's resistance is low, and when spring comes, it is time to regain vitality and supplement nutrition just after taking off the coat of cold winter. At this time, using soup to care for the body can not only dispel the cold, but also nourish nutrition and be beneficial to health.

Making soup, one of the most commonly used cooking methods, is very different between north and south. Generally speaking, northerners pay more attention to cooking and there are fewer kinds of soup. Except for the "soup stock" used for cooking, it is time-consuming, and the soup in daily life is relatively simple. For example: tomato and egg soup, hot and sour soup, seaweed and cucumber soup, etc.

Hong Kong people are good at making soup and love to drink it. "Boiling soup" is unique, and "old fire soup" is a must, which is the representative of Hong Kong cuisine. Soup is not only made of ingredients, but also medicinal materials. The methods of soup making and drinking are also quite particular.

Myth 1/ Should I have soup before or after meals?

Cantonese and northerners have different eating habits and understandings on the question of "which is more beneficial to health, soup before meals or soup after meals". Northerners are used to drinking soup after meals, while Cantonese are used to drinking soup before meals. A "front" and a "back" reflect different degrees of attention to soup. It should be said that the formation of any eating habit is closely related to environmental factors such as region and climate. The weather in Hong Kong is hot and sweaty, so the habit of eating soup before meals is a valuable health experience.