Chinese soups

Soup's item of chinese cuisine

swiftlet bird nests made from saliva and harvested for human consumption

Chinese soup of wispy beaten eggs in boiled chicken broth

soup or stew made from the flesh of the turtle

Fujian Chinese dish

species of plant

sour soup of Chinese cuisine

sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine

soup made with beef tails

noodle soup with beef

Banmian () or pan mee () is a well-known Chinese noodle dish, consisting of handmade noodles served in soup. Other types of handmade noodles include youmian (similar dough texture and taste, but thinner round noodles), or mee hoon kueh (flat and thin rectangular pieces).

Cantonese soup, consisting of the meats of multiple types of snakes, chrysanthemum leaves and spices

Malatang () is a Sichuan street food in which skewered or self-selected meats, vegetables, and noodles simmer briefly in a numbing broth seasoned with Sichuan pepper and dried chili. The dish developed among boat trackers along the Yangtze River near Sichuan, where workers cooked herbs with peppercorns and ginger to counter the damp climate.

beef noodle soup dish from Lanzhou, China

Chinese Cuisine

Chinese sweet cold soup

Chinese soup dish

vegetable soup

Jiuniang 酒酿 is a sweet, soup- or pudding-like dish in Chinese cuisine. It is also known as sweet wine or sweet rice wine. It consists of a mixture of partially digested rice grains floating in a sweet saccharified liquid, with small amounts of alcohol (1.5–2%) and lactic acid (0.5%). It is made by fermenting glutinous rice with a starter called jiuqu containing Rhizopus oryzae or Aspergillus oryzae and often yeast and bacteria.

food

indian-Chinese soup

cantonese cuisine dish

Hulatang, also known as hot pepper soup or spicy soup, is a Chinese traditional soup originating in Henan Province that became popularized in both Henan and Shaanxi Province. Chinese immigrants have introduced it to the United States, where it is known as "spicy soup". It can be divided into two different versions in Henan: Xiaoyaozhen version (from a town near Zhoukou City) and Beiwudu version. As its nameliterally the characters 'pepper' + 'capsicum/chilli' + 'soup'implies, capsicum and black pepper are put into the broth made by beef soup.

Macanese soup

traditional delicacy of Nanjing, containing duck blood, vermicelli, dried fried tofu, dried small shrimp, duck gizzards, duck intestines, duck livers, shallots, ginger, sesame oil, and caraway

Chinese dish

type of soup

Shanghainese soup-based blood dish, using the blood of chicken and duck as a principal ingredient

soup made with lettuce

Chinese soup of corn and crab meat

Yāndǔxiān (腌笃鲜) is a Chinese soup dish from Shanghai and Jiangsu province (aka Jiangnan region). It's made from a duo of cured pork and fresh pork with fresh winter bamboo shoots and tofu skin.