The strokes of the soup are: dot, dot, lift, cross-fold hook/cross-fold hook, left-fold, left-fold.

Tang (pinyin: tāng, shāng, tàng) is a first-class Chinese standard Chinese character (commonly used word), which first appeared in inscriptions on bronze in the Western Zhou Dynasty. The original meaning of "soup" refers to hot water, especially hot springs. Ancient soup has always been the main course. It was not until the Yuan Dynasty that soup had the meaning of vegetable soup, and it became a kind of dishes after the Ming Dynasty. In addition, "soup" is also used as a surname. "Soup" is pronounced shāng when it means water is abundant.

Soup is a soup made by simmering a large amount of water, cooked vegetables, meat and some other condiments for a long time, so that the taste leaks out and is mixed with water.

A lot of water and long cooking make the soup mixed with many flavor and aroma components. Depending on the seasoning, soup can have the effects of appetizing, rectifying dishes, supplementing water and relieving boredom. Foods with light taste, such as tofu, rice noodles and shark's fin, are often eaten with fresh soup.

Some leftovers that are not suitable for direct consumption are fully utilized through soup, especially boiled clear soup. For example, Beijing roast duck is often served with soup made of duck skeleton.

Chinese food may be served with soup at any time during the meal, while western food is served at the beginning, followed by appetizers. Japan and the Korean peninsula are eating and drinking soup.

most soups are salty, a few are sweet (sweet soup, such as fruit soup and tremella lotus seed soup), and some are not seasoned (such as rice soup). Commonly eaten while it is hot, Spanish frozen soup and some Luo Songtang are eaten after cooling.

The ingredients are broth (including animal meat and poultry meat), seafood soup and vegetarian soup.

From the taste, there are clear soup, thick soup with a lot of solid suspended substances, milky milk soup and so on. Milk soup in European dishes mostly uses milk or whipped cream, while milk soup in Chinese dishes does not use dairy products, but extracts suspended fat particles from other animal materials to cause turbidity.

In Guangdong, China, the soup cooked for a long time is called "old fire soup". Laohuo soup is usually considered to have high nutritional content.