In Cantonese, "old-flame" means "beautiful and bright", and "old-flame" means "boiled over a long period of time over a low fire", so "old-flame" soup is a beautiful soup boiled over a long period of time over a low fire, and it is an indispensable delicacy on the table of the Cantonese people. It has a long history, nourishes and nourishes the body, and is loved by Cantonese people.
Origin
There are many stories about the origin of the soup. According to one theory, the soup originated from the Yue people in the ancient Lingnan region, who lived in the subtropical region, where it was hot and humid all year round, and had a light diet. In order to replenish nutrition, they invented a kind of soup that was boiled for a long time with low fire to replenish energy and get rid of dampness.
Another theory suggests that the old fire soup originated in the Ming and Qing Dynasties, when trade along the coast of Guangdong was well-developed and people ? s concept of dietary supplementation and health maintenance was y rooted in people's hearts. Benefiting from the abundance of ingredients brought by overseas trade, the Cantonese people gradually developed a unique soup culture, of which the old-flame soup is a representative.
Evolution
The soup has evolved throughout its long history. From the original Yue Ren soup, to the Ming and Qing dynasties of medicine and food, to today's health care, the old-flame soup has always been closely related to the lives of Cantonese people, and has become an indispensable part of the culture of Cantonese cuisine.
Today, the ingredients and practices of old-flame soup are more abundant and diverse, and in addition to the traditional chicken soup and pork bone soup, there are also a variety of nourishing ingredients, such as worms* flowers, abalone, and flower gums, etc. People can make old-flame soup according to different seasons and different practices. People according to different seasons, different physique, make a variety of efficacy of the old fire beautiful soup.
Nurturing and nourishing
The health and nourishing effect of the old-flame soup should not be underestimated. The long boiling time makes the nutrients in the soup fully dissolved, which is rich in collagen, amino acids, minerals, etc., on the human body has a nourishing and strengthening, beauty, enhance immunity effect.
Cantonese people believe that regular drinking of old-flame soup can strengthen the body and prevent diseases. During the special period of time, such as the month of birth, post-surgery recovery period, the old-flame soup is even more nourishing good.
Tips for making soup
To make a pot of delicious soup, you need to pay attention to the following tips:
Choose fresh ingredients: fresh ingredients are the key to making good soup, especially the main ingredients, such as chicken, pork bones.
Water quality: the best water to make soup is mineral water or pure water, to avoid the use of tap water in the impurities affect the soup flavor.
Fire: When making soup, the fire should be small, so that the soup slowly penetrate the essence of the ingredients. Large fire is easy to make the soup become cloudy, affecting the taste.
Boiling time: In general, the time to boil chicken soup and rib soup is about 2-3 hours, and the time to boil soups rich in ingredients, such as flower gum soup, worm * flower soup, etc., can be appropriately extended.
Seasoning: old fire beautiful soup generally do not put seasoning, but you can according to personal taste appropriate add salt, pepper and other seasoning.
Conclusion
Old fire soup is a gem of Guangdong food culture, it has a long history, nourishing and nourishing, and is loved by Cantonese people. In Guangzhou, Shenzhen and other big cities, you can find stores specializing in old-flame soups everywhere, and these small stores attract many diners with their unique flavor and health benefits. If you want to taste the authentic old fire soup, you may want to go to these small stores to sit in the steaming soup, feel the wisdom of the Cantonese people's diet and health.