Long-simmered soup
Long-simmered soup
Cantonese people have long had the habit of drinking long-simmered soup. A soup simmered for hours using seasonal ingredients is not only delicious but also nourishing. Common varieties include “Lotus Root and Mung Bean Soup,” “Milkfish and Watercress Soup,” “Carrot, Water Chestnut and Pork Bone Soup,” and “Violet Tuberose and Lean Pork Soup,” among others.
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