Cantonese seafood soup

Cantonese cuisine dish

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Cantonese seafood soup

Type| Soup
Place of origin| China
Region or state| Guangdong
Main ingredients| seafood
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

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.

## References

[edit]

## Description

[edit]

The soup is generally thick with a very smooth texture, due to the use of starch as a thickening agent. It is usually whitish 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

[edit]

* 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

[edit]

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

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Cantonese cuisine

Main dishes|

* Bao yu
* Bird's nest soup
* Buddha's delight
* Cantonese seafood soup
* Chinese steamed eggs
* Congee
* Crispy fried chicken
* Dragon tiger phoenix
* Egg foo young
* Eight treasure duck
* Hot pot
* Lemon chicken
* Pork knuckles and ginger stew
* Seafood birdsnest
* Shark fin soup
* Snake bite chicken
* Soy sauce chicken
* Steam minced pork
* Subgum
* Suckling pig
* Sweet and sour pork
* White boiled shrimp
* White cut chicken
* Wonton noodles
* Yangzhou fried rice

Dim sum and yum cha|

* Almond tofu
* Beef tripe
* Cha siu bao
* Chicken feet
* Coconut bar
* Har gow
* Jian dui
* Jiaozi
* Lo mai gai
* Nian gao
* Ox-tongue pastry
* Rice noodle roll
* Shumai
* Spring roll
* Steamed meatball
* Swiss wing
* Taro cake
* Taro dumpling
* Tendon
* Tofu skin roll
* Turnip cake
* Water chestnut cake
* Yau gok
* Youtiao
* Zhaliang

Siu laap|

* Char siu
* Chinese sausage
* Lou mei
* Orange cuttlefish
* Roast goose
* Siu mei
* Siu yuk
* White cut chicken

Desserts and pastry|

* Almond biscuit
* Biscuit roll
* Deuk Deuk Tong
* Douhua
* Ginger milk curd
* Lo mai chi
* Malay sponge cake
* Mooncake
* Red bean cake
* Red bean soup
* Sausage bun
* Snow skin mooncake
* Tang bu shuai
* Tong sui
* White sugar sponge cake

Condiments and spices|

* Fermented bean curd
* Five-spice powder
* XO sauce

Ingredients|

* Beef ball
* Black bean paste
* Chenpi
* Conpoy
* Fermented black beans
* Fish ball
* Fishcake
* Frog legs
* Garland chrysanthemum
* Kai-lan
* Mantis shrimp
* Ong choy
* Pig blood curd
* Pig's ear
* Rapeseed
* Saang mein
* Sea cucumbers
* Shahe fen
* Shrimp roe noodles
* Spare ribs
* Suan cai
* Tofu skin
* Wonton
* Yi mein
* Youmian
* Zha cai

Others|

* Chinese herb tea
* Dried shredded squid
* Lou fo tong

* Cantonese restaurant
* Beijing cuisine
* Shanghai cuisine
* Hong Kong cuisine
* Macanese cuisine
* Chinese cuisine
* History of Chinese cuisine

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