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Cantonese seafood soup is one of the main seafood soups within Cantonese cuisine. It is commonly found in Hong Kong, and is also available in Chinatowns in other nations. The soup is usually considered midrange to high-end in price depending on the ingredients.

This article does not cite any sources. (March 2013)

Cantonese seafood soup

Type	Soup
Place of origin	China
Region or state	Guangdong
Main ingredients	seafood
Cookbook: Cantonese seafood soup

Cantonese seafood soup
Chinese	海皇羹
Literal meaning	sea emperor thick soup
Transcriptions Standard Mandarin Hanyu Pinyin hǎi huáng gēng Yue: Cantonese Jyutping hoi2 wong4 gang1 Southern Min Hokkien POJ hái-hông-kinn

Description

The soup is generally thick with a very smooth texture, due to the use of starch as a thickening agent. It is usually whitish in color and a little transparent. The name of the dish describes it as a "gung" (羹) rather than the standard Chinese term for soup (tang, 汤); this reflects its southern Chinese origin.

Variety

• Plain Cantonese seafood soup (海皇羹)
• Hundred flower Cantonese seafood soup (百花 . 海皇羹)
• Bamboo fungus Cantonese seafood soup (竹笙. 海皇羹)
• Crab meat Cantonese seafood soup (蟹肉 . 海皇羹)

See also

• Miso soup
• Egg drop soup
• List of Chinese soups
• List of soups

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