Most soups are savory in flavor, a few are sweet (sweet soups, such as fruit soups and lotus seed soup with silver fungus), and a few are unseasoned (e.g., rice soup). It is commonly served while hot, and Spanish frozen soups, some borscht, etc. are served chilled.

In terms of ingredients, there are meat soups (including meat and poultry), seafood soups, and vegetarian soups.

From the taste there are clear soup, soup with a lot of suspended solids, creamy milky soup and so on. Creamy soups in European cuisine mostly use buttermilk or whipped cream, while those called milky soups in Chinese cuisine do not use dairy products, but rather suspended fat particles extracted from other animal ingredients to create a milky consistency.

Soups around the world

1, mainland China: chicken soup

2, Sichuan: hot and sour soup

3, Guangdong: bowl of shark's fin, seaweed soup, the old fire soup (such as Qingzhengliang, green and red carrot soup with lean meat)

4, Fujian: Buddha jumped over the wall

5, Luoyang: beef soup, mutton soup, donkey soup, bean curd soup, meatball soup, do not flip Soup, etc. (meat soup for breakfast and vegetarian soup for dinner)