Lao Huo Liang Soup: A nourishing Cantonese delicacy with a long history

In Cantonese, Liang means beautiful and bright, while Lao Huo means cooking over low heat for a long time, so Laohuo soup is a soup cooked over low heat for a long time. It is an indispensable delicacy on the Cantonese table. It has a long history, is nourishing and nourishing, and is deeply loved by Cantonese people.

Origin Tracing

There are many theories about the origin of Laohuo Liangtang. One theory is that Laohuo Liangtang originated from the Yue people in the ancient Lingnan area. They lived in subtropical areas, were hot and humid all year round, and had a light diet. In order to supplement nutrition, they invented a soup that was simmered over low heat for a long time to replenish energy and remove moisture.

Another theory is that Laohuo Jingtang originated in the Ming and Qing Dynasties, when coastal trade in Guangdong was developed and people's concept of food supplements and health was deeply rooted in the hearts of the people. Thanks to the abundant ingredients brought by overseas trade, Cantonese people have gradually developed a unique soup-making culture, of which Laohuo Liangtang is a representative example.

Development and evolution

Laohuo Liangtang has continued to develop and evolve in its long history. From the original Yue people making soup, to the homology of medicine and food in the Ming and Qing Dynasties, to today's health care, Laohuo Jingtang has always been closely related to the lives of Cantonese people and has become an indispensable part of Cantonese cuisine culture.

Nowadays, the ingredients and methods of Laohuo Liangtang are more diverse. In addition to the traditional chicken soup and pork bone soup, there are also various nourishing ingredients such as wormwood, abalone, fish maw, etc. People make various Laohuo soups with different effects according to different seasons and different physiques.

Health and nourishment

The health and nourishment effects of Lao Huo Liang Soup should not be underestimated. Long-term simmering allows the nutrients in the soup to be fully dissolved. It is rich in collagen, amino acids, minerals, etc., which can nourish and strengthen the human body, beautify the skin, and enhance immunity.

Cantonese people believe that regular drinking of Laohuo Jingtang can strengthen the body and prevent diseases. During special periods such as confinement and post-operative recovery, Laohuo Liang Tang is a great nourishing product.

Tips for making soup

To make a delicious pot of soup, you need to pay attention to the following tips:

Select fresh ingredients: fresh ingredients are the best for cooking The key to making good soup is especially the main ingredients, such as chicken, pork bones, etc.

Water quality: The best water quality for making soup is mineral water or purified water. Avoid using impurities in tap water that affect the taste of the soup.

Heat: When making soup, the heat should be low to allow the soup to slowly seep out the essence of the ingredients. High fire can easily make the soup turbid and affect the taste.

Baking time: Under normal circumstances, the time for cooking chicken soup and pork ribs soup is about 2-3 hours. For soups with rich ingredients, such as fish maw soup, insect flower soup, etc., the time can be extended appropriately.

Seasoning: Laohuo Jingtang generally does not add seasonings, but you can add salt, pepper and other seasonings according to personal taste.

Conclusion

Laohuo Liang Tang is a treasure of Guangdong food culture. It has a long history, is nutritious and is deeply loved by Cantonese people. In big cities such as Guangzhou and Shenzhen, you can see Laohuo soup specialty stores everywhere. These small shops attract many diners with their unique flavor and health benefits. If you want to taste the authentic Laohuo soup, you might as well go to one of these small shops and have a seat in the steaming soup to experience the Cantonese people’s dietary wisdom and health-preserving methods.