First Soup King

The book compiles 1288 soups including old fire soup, simmered soup, boiled soup and thick soup which are categorized into aquatic products, meat, vegetables and fruits as well as dry food. It introduces how to select ingredients to cook delicious soups. Chefs will show you how to find the best ingredients including dry food, different parts of the pork bones, silky fowls, fruits and vegetables, etc. as well as tips of seasonal ingredients that invigorate the spleen in spring, relieve summer heat in summer, moistens the body in autumn and nourishes the body in winter. Simmering the papaya and recipes of celebrity chefs. Borsch in old-style Hong Kong tea restaurants, a unique soup base made by mixing fresh tomatoes with canned tomatoes. Four seasonal fruit soups: honeydew melon for spring, wax gourd for summer, pear for autumn and sea coconut for winter.