Soup soup food generally refers to water as a heat transfer medium, a variety of cooking ingredients after boiling, simmering, stewing, blanching, steaming, and other processing techniques to cook and become juicy, nourishing and flavorful food, mainly: soup and porridge.

1, soup: generally refers to a large amount of water and a variety of vegetables, meat and other ingredients, as well as some other condiments, after a long time of slow stewed food. The long cooking time makes the soup mixed with the taste and aroma of various ingredients. Soups can be broadly divided into savory and sweet soups according to their seasoning, and there are also individual unseasoned ones, such as rice soup.

Generally, soups are referred to as savory soups, such as: Hoisin Soup, Dumplings Soup, Haggis Soup, and various kinds of old-flame soups.

A sweet soup is generally a dessert, also known as "sugar water" in Cantonese, which is a major feature of the eating habits of the people of Guangdong, Guangxi and Hainan. For example: seaweed green bean soup, coconut milk sago dew, lotus seed lily soup, snow ear lotus berries soup, and so on.

2, porridge: also known as surimi, is a kind of rice, millet, corn, beans and other grains cooked into a thick paste of food.

Chinese porridge in four thousand years ago, mainly for food, into the medieval period, the function of the porridge is the "food", "medicinal" highly integrated into a humanistic color of the "health The function of congee was highly integrated with "food" and "medicine" in the Middle Ages, and entered the "health care" level with humanistic color. Congee can also be added to different flavorings according to preference. The common amount of congee: Laba congee, mushroom and chicken congee, vegetable congee, millet and yam congee and so on.