Cantonese Food Therapy: The Slow-Simmered Tradition

Q: What are some common medicinal herbs found in Cantonese soups?

Common medicinal herbs found in Cantonese soups include `dang gui` (当归) for blood invigoration, `huang qi` (黄芪) for qi tonic effects, and `goji berries` (枸杞) for nourishing the liver and kidneys. Other frequently used herbs are `dangshen` (党参), `lotus seeds` (莲子), `tufuling` (土茯苓), and `yuzhu` (玉竹, Solomon's seal), all selected for their specific therapeutic properties according to Traditional Chinese Medicine.

Last updated: April 2026

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Quick Answer

Cantonese "old fire soups" (老火湯) have a history spanning thousands of years, deeply rooted in the region's culinary and health culture History and Culture of Cantonese Soup.
These nourishing soups are typically simmered for 3 to 5 hours, with some elaborate preparations taking up to a full day.
Cantonese cuisine, particularly its slow-cooked soups, is renowned for incorporating traditional Chinese medicinal ingredients like dang gui (当归), huang qi (黄芪), and goji berries (枸杞) to offer therapeutic benefits.
The tradition of extensive soup-making in Guangdong is significantly influenced by the region's hot and humid climate, which historically led to symptoms of "damp-heat" in the body.

Cantonese food therapy is primarily defined by its venerated tradition of "old fire soups" (老火湯), a culinary practice that has been central to the region's diet and health for thousands of years. These slow-simmered broths are more than just food; they are an embodiment of ancient dietary wisdom, combining fresh ingredients with traditional Chinese medicinal herbs to create dishes that are both delicious and therapeutically beneficial. For many Cantonese families, a meal is incomplete without soup, often serving as the cornerstone of the "three dishes and one soup" dinner tradition. The preparation of these soups is a dedicated process, typically requiring 3 to 5 hours of simmering, though some complex recipes can be cooked for an entire day to fully extract their flavors and medicinal properties. This deep-rooted practice reflects a unique approach to health and wellness, where food is seen as medicine, tailored to the body's needs and the changing seasons. The meticulous selection of ingredients and the lengthy cooking process ensure that each bowl delivers rich nourishment and contributes to overall well-being.

What is Cantonese Food Therapy?

Cantonese food therapy is a culinary tradition deeply rooted in the concept of "medicine and food homology," where ingredients serve both as sustenance and as traditional remedies. At its core are the "old fire soups" (老火湯), a practice with a history stretching back thousands of years. These soups are not merely a side dish but an essential component of the Cantonese diet, frequently appearing on dinner tables as part of the customary "three dishes and one soup" meal. The essence of this therapy lies in the careful selection and combination of fresh, seasonal ingredients with a variety of traditional Chinese medicinal herbs, all slow-simmered to create broths that are both flavorful and beneficial for health.

The philosophy behind Cantonese food therapy emphasizes balance and harmony within the body, often adapting to environmental factors and individual needs. It is a practical application of Traditional Chinese Medicine (TCM) principles, where specific ingredients are chosen for their energetic properties—such as cooling, warming, damp-reducing, or qi-tonifying—rather than just their nutritional content. This holistic approach means that a soup prepared for one season or ailment might differ significantly from one made for another, ensuring that the body receives targeted support. The goal is to prevent illness, maintain vitality, and restore equilibrium through regular dietary intake.

The Significance of "Old Fire Soups"

The term "old fire soup" directly refers to the long simmering time, which is a hallmark of Cantonese soup-making. This extended cooking process, often lasting 3 to 5 hours, is believed to thoroughly extract the essences of all ingredients, creating a rich, deeply flavored, and highly nutritious broth. This careful preparation is considered crucial for maximizing the therapeutic benefits of the herbs and ingredients used. The resulting soup is not only savory but also packed with easily digestible nutrients and medicinal compounds.

For Cantonese people, these soups are more than just food; they are a symbol of care and tradition. Mothers often tell their children, "Remember to come home for soup!" (translated from Chinese), highlighting the emotional and cultural significance tied to these homemade remedies. From common varieties like carrot and corn soup with pork ribs to more specialized ones like Fagopyrum dibotrys (粉葛) with red beans and carp, each recipe carries a legacy of family love and ancient wisdom. The famous Qing Dynasty gourmet Li Yu, in his work 'Xian Qing Ou Ji,' underscored the importance of soup, stating, "Better to have no dishes than no soup; without soup to accompany rice, even delicious food can sometimes be hard to swallow" (translated from Chinese), reflecting the profound role soup plays in Chinese dining culture.

Integration of Medicinal Herbs

A key distinguishing feature of Cantonese food therapy is its seamless integration of traditional Chinese medicinal herbs into everyday cooking. These herbs are not simply added for flavor but are carefully chosen for their specific therapeutic properties according to TCM principles. For example, ingredients like shashen (沙参), yuzhu (玉竹), maitong (麦冬), and baihe (百合) are commonly used, all recognized for their "medicine and food homology" status. This means they are safe for regular consumption as food while also possessing medicinal benefits.

The combination of these herbs with various meats and vegetables transforms a simple meal into a potent therapeutic dish. The art of Cantonese soup-making, as renowned food critic Cai Lan noted, "is not something outsiders can understand. Being Cantonese is already a blessing" (translated from Chinese). This sentiment captures the deep cultural understanding and inherent wisdom embedded in this culinary practice, where the selection and combination of ingredients are guided by centuries of accumulated knowledge. It’s a sophisticated system that balances taste, nutrition, and medicinal efficacy, making Cantonese food therapy a unique and enduring tradition.

Why Do Cantonese People Have a Strong Soup Tradition?

The strong tradition of soup-making among Cantonese people is deeply rooted in a combination of historical, geographical, and cultural factors, primarily driven by the region's unique climate and the long-held belief in the therapeutic power of food. This practice has evolved over thousands of years, becoming an indispensable part of daily life and a cornerstone of health maintenance in Guangdong.

Historically, the ancient region of Nanyue (南粤), which encompasses modern-day Guangdong, was characterized by its hot and humid climate. Ancient texts describe it as a land plagued by heavy "瘴气" (miasma or oppressive heat and dampness), leading to various bodily discomforts and illnesses. Living in such an environment, where heat and dampness were constant challenges, prompted the local population to seek dietary solutions to maintain their health. This necessity spurred the development of specialized food preparations, particularly slow-simmered soups, designed to counteract the adverse effects of the climate. Cantonese people, therefore, developed these soups not just for their delicious taste but primarily for their ability to "clear heat and remove fire" (清熱去火) and alleviate dampness, a belief that is deeply ingrained in their culture and supported by historical records stating, "The land of Lingnan is where dampness and heat reside. Cantonese people firmly believe that soup has the effect of clearing heat and removing fire, so food cannot be without soup" (translated from Chinese) History and Culture of Cantonese Soup.

Climate and Health Needs

The prevailing climate in Guangdong, characterized by its high temperatures and humidity, creates what is known in Traditional Chinese Medicine (TCM) as "湿热" (damp-heat) conditions. Living in such an environment can lead to various physical symptoms, including a heavy feeling in the body, fatigue, and reduced appetite. Cantonese people recognized centuries ago that consuming heavy, oily foods could exacerbate these symptoms, making it difficult for the body to digest and absorb nutrients.

This understanding led to the innovative use of liquid-based nourishment—soups—as a primary means of dietary intake. Slow-simmered soups, rich in essences from medicinal herbs and lean meats, provide essential nutrients in an easily digestible form. They are believed to help the body eliminate excess dampness and heat, hydrate the system, and replenish vital energy without overburdening the digestive system. This makes them an ideal food for maintaining comfort and health in a challenging climate. The soups are considered a "滋补秘方" (nourishing secret recipe) that has been passed down for thousands of years, offering relief and revitalization from the fatigue caused by the humid environment Why Cantonese People Love Soup.

Cultural and Lifestyle Integration

Beyond climate, the soup tradition is deeply woven into the fabric of Cantonese culture and daily life. It is not merely a dietary habit but a cherished ritual that signifies care, family, and a commitment to well-being. The act of "煲湯" (boiling soup) is often seen as an expression of love and responsibility within the family, particularly by mothers. The presence of a warm, nourishing bowl of "老火靚湯" (beautiful old fire soup) on the dinner table brings comfort and a sense of tradition after a long day.

This practice is reinforced by community influence. In Guangdong, Hong Kong, and Macau, one quickly becomes accustomed to the local custom of drinking soup. When people see their neighbors or friends regularly preparing these soups, they are often inspired to adopt the practice themselves, leading to a widespread embrace of the tradition. This collective adherence ensures that the culture of Cantonese soup-making continues to thrive and be passed down through generations. The dedication to understanding the specific properties of ingredients and their appropriate combinations for various health needs is unmatched, reflecting a profound respect for food as a tool for health. The meticulous approach to ingredient selection, where "every ingredient, every medicinal herb pairing, has a specific purpose" (translated from Chinese), highlights the sophistication of this culinary art.

How Are Cantonese Old Fire Soups Prepared?

Cantonese old fire soups are prepared through a meticulous and time-honored process that emphasizes slow simmering to extract maximum flavor and nutritional benefits from the ingredients. This method distinguishes them from many other types of soups found globally, focusing on a prolonged cooking duration and a careful selection of components.

The defining characteristic of Cantonese old fire soups is their extended simmering time. These soups are typically cooked for 3 to 5 hours, though some highly complex or specialized recipes can be simmered for an entire day. This long cooking process is not arbitrary; it is crucial for breaking down tough ingredients, releasing deep flavors, and allowing the medicinal properties of herbs to infuse thoroughly into the broth. The result is a soup that is profoundly flavorful, often described as sweet and savory, and remarkably rich in nutrients. This slow extraction method ensures that the essence of every ingredient contributes to the final therapeutic and gustatory experience.

The Art of Ingredient Selection and Pre-Treatment

Preparation begins long before the pot hits the stove, with a careful selection of ingredients. Cantonese soup-makers choose components based on their freshness, quality, and their specific energetic properties according to Traditional Chinese Medicine (TCM). Ingredients can include a wide array of meats such as lean pork, chicken, duck, or fish, along with various vegetables, dried seafood, and crucially, medicinal herbs.

Meats are often blanched briefly in boiling water (a process called "飞水" or "flying water") before simmering to remove impurities and ensure a clear, clean broth. This step helps to achieve the desired pure flavor profile of the soup. Vegetables like carrots, corn, winter melon, or Chinese herbs such as dang gui (当归), huang qi (黄芪), goji berries (枸杞), dangshen (党参), and yuzhu (玉竹) are meticulously washed and prepared. For example, some dried herbs might need to be rehydrated or gently bruised to release their flavors more effectively during cooking. The careful preparation ensures that each ingredient is ready to contribute its best to the final soup.

The Simmering Process

Once the ingredients are prepared, they are placed in a large clay pot or a heavy-bottomed stainless steel pot, often called a "煲" (bo). Water is added, typically covering all ingredients generously. The pot is then brought to a boil before the heat is significantly reduced to a gentle simmer. This low and slow cooking is key; the soup should never boil vigorously, as this can break up the ingredients too much and diminish the clarity of the broth.

During the 3 to 5 hours of simmering, the flavors and nutrients from the meats, vegetables, and herbs gradually meld together. The long duration allows collagen from bones and connective tissues to break down, enriching the broth with body and beneficial compounds. Unlike many Western soups, Cantonese old fire soups are typically prepared without added oil. Seasoning is kept minimal, usually just a pinch of salt added at the very end to enhance the natural sweetness and depth of the broth. This minimalist seasoning approach ensures that the true flavors of the ingredients shine through, and the therapeutic properties of the herbs are not masked. The extensive simmering process is what gives these soups their distinctive character, making them a staple for health and comfort in Cantonese households.

What Medicinal Herbs and Ingredients Are Used?

Cantonese old fire soups are renowned for their strategic incorporation of a diverse range of medicinal herbs and fresh ingredients, all selected based on the principle of "medicine and food homology." This concept dictates that many natural substances can serve both as common foodstuffs and as traditional therapeutic agents, making them ideal for daily health maintenance through diet.

These soups frequently feature herbs that are considered safe for regular consumption while also providing specific health benefits according to Traditional Chinese Medicine (TCM). Common medicinal herbs found in Cantonese soups include dang gui (当归), known for its blood-invigorating properties; huang qi (黄芪), often used to tonify qi and strengthen immunity; and goji berries (枸杞), valued for supporting vision and nourishing the liver and kidneys. Other frequently used herbs are dangshen (党参), which boosts qi; tongcao (通草), for promoting lactation and diuresis; chashugu (茶树菇), a mushroom believed to support stomach health; taizishen (太子参), a mild qi tonic; lianzi (莲子, lotus seeds), used for calming the mind and strengthening the spleen; tufuling (土茯苓), for dispelling dampness; yuzhu (玉竹, Solomon's seal), known for nourishing yin and moisturizing dryness; and fuling (茯苓), which aids in diuresis and strengthens the spleen. The careful combination of these herbs with other ingredients allows each soup to target specific bodily needs and conditions, making them powerful tools in dietary therapy.

Common Meat and Vegetable Pairings

The medicinal herbs are not consumed in isolation but are thoughtfully paired with a variety of meats and vegetables to create balanced and palatable soups. These pairings often enhance both the flavor and the therapeutic effects of the soup.

Meats: Lean pork is a foundational ingredient in many Cantonese soups, providing a rich base and often combined with herbs for general tonic effects. Other popular choices include black-bone chicken (乌鸡), revered for its nourishing properties; squab (乳鸽), believed to support recovery and vitality; quail (鹌鹑), often used for its mild tonic effects; and oxtail (牛尾), which contributes collagen and a hearty flavor. These meats are chosen not only for their taste but also for their ability to complement the medicinal herbs and provide essential proteins and nutrients.
Vegetables: A wide array of vegetables is also incorporated, often selected for their seasonal availability and their own health benefits. Winter melon (冬瓜) is popular in summer for its cooling and damp-reducing properties. Carrots (青红萝卜) and corn (粟米) are common, adding natural sweetness and vitamins. Other vegetables like Chinese yam (淮山), lotus root (莲藕), and various leafy greens are frequently included, contributing fiber and additional micronutrients.

Examples of Specific Soup Combinations

The detailed approach to ingredient pairing in Cantonese soup-making ensures that "every ingredient, every medicinal herb pairing, has a specific purpose" (translated from Chinese), and is not randomly chosen. This precision is exemplified in various traditional recipes:

Winter Melon and Lean Pork Soup: A classic summer soup, this combination aims to clear heat and dispel dampness, perfect for the hot and humid climate of Guangdong.
Carrot, Corn, and Pork Ribs Soup: A comforting and universally loved soup, known for its natural sweetness and general nourishing properties.
Fagopyrum dibotrys (粉葛), Red Bean, and Carp Soup: This soup is often prepared to help with heat-clearing and dampness reduction, particularly beneficial during warmer, more humid periods.
Shashen (沙参) and Lean Pork Soup: This combination is typically used for nourishing the lungs and relieving dryness, especially beneficial during dry seasons.
Wu Zhi Mao Tao (五指毛桃) and Pork Bone Soup: Known for its ability to strengthen the spleen and remove dampness, this soup is a popular choice for general well-being.
Dang Gui (当归), Huang Qi (黄芪), Goji Berry (枸杞), and Chicken Soup: A highly nourishing soup, often consumed for blood tonic and qi-boosting effects. This particular combination highlights the integration of common medicinal herbs for a comprehensive health benefit.
Xi Yang Cai (西洋菜, watercress) and Pork Bone Soup: A common household soup, often used to clear heat from the lungs and promote detoxification.
Ba Wang Hua (霸王花, Dried Night-Blooming Cereus Flower) and Pork Soup: Known for its cooling properties, this soup is often consumed to clear lung heat and relieve coughs.

These examples illustrate the intricate knowledge behind Cantonese soup recipes, where each ingredient is thoughtfully chosen to contribute to both the flavor profile and the targeted health benefits. The meticulous selection ensures that the soups are not only delicious but also serve as effective tools for maintaining health and balance according to TCM principles. Many of these traditional medicinal recipes can be found and explored through resources like iCook Traditional Medicinal Recipes.

How Do Seasonal Changes Influence Soup Recipes?

Seasonal changes play a crucial role in Cantonese soup recipes, reflecting a deep understanding of how the body's needs shift with environmental conditions. This practice ensures that soups provide targeted support for health and well-being throughout the year, aligning with the principles of Traditional Chinese Medicine (TCM). Cantonese soup-makers meticulously adapt their ingredients and preparations to address specific climatic challenges and bodily responses associated with each season.

The tradition of "讲究时令" (paying attention to seasonality) is a cornerstone of Cantonese soup culture. This means that the types of ingredients—from fresh vegetables and fruits to specific medicinal herbs—are chosen based on what is naturally available and what is believed to be most beneficial for the body during that particular time of year. This seasonal adjustment helps to harmonize the body with its environment, preventing imbalances and promoting overall health. For example, a soup designed to clear heat and dampness in the summer would be entirely different from one focused on warming and nourishing the body in winter.

Summer Soups: Clearing Heat and Dampness

During the hot and humid summer months in Guangdong, the focus of soup recipes shifts towards clearing internal heat and dispelling dampness, which are common issues in this climate. Ingredients with cooling and detoxifying properties are favored to help the body cope with the oppressive heat and humidity.

A classic example of a summer soup is Winter Melon, Mushroom, and Lean Pork Soup (冬瓜冬菇瘦肉湯). Winter melon is highly prized for its cooling properties and its ability to promote urination, thereby helping the body eliminate excess dampness. Combined with lean pork for a light protein source and mushrooms for flavor, this soup is refreshing and helps to prevent heatstroke and reduce feelings of heaviness caused by humidity. Other summer soups might include ingredients like mung beans (绿豆) or barley (薏米), known for their cooling and damp-reducing effects, often paired with light meats or consumed as vegetarian broths. These preparations are designed to keep the body cool, hydrated, and free from the accumulation of damp-heat, which can lead to fatigue and digestive discomfort.

Autumn Soups: Nourishing and Moisturizing

As the weather transitions to autumn, the climate in Guangdong often becomes drier, leading to potential issues like dry skin, dry throat, and respiratory discomfort. Cantonese soup recipes during this season focus on nourishing the body and providing moisture to counteract the dryness.

Ingredients known for their hydrating and lung-nourishing properties are commonly used. For instance, Shashen (沙参), Yuzhu (玉竹), Snow Pear (雪梨), and Snow Fungus (雪耳) with Pork Ribs Soup (沙參玉竹雪梨雪耳煲排骨) is a popular autumn choice. Shashen and Yuzhu are traditional herbs that nourish lung yin and moisten dryness. Snow pear and snow fungus are both excellent for hydrating the body and soothing the respiratory system, while pork ribs provide a rich, savory base. This combination helps to alleviate symptoms associated with dryness, such as coughs and parched skin, and prepares the body for the cooler months ahead. Other ingredients like lily bulbs (百合) and honey dates (蜜枣) might also be added for their moisturizing and lung-benefiting qualities, ensuring the body remains supple and comfortable through the dry season.

Winter Soups: Warming and Strengthening

Winter in Guangdong, while milder than in many northern regions, still calls for soups that provide warmth, strengthen the body, and boost energy. The focus shifts to ingredients that are warming and deeply nourishing to help the body conserve heat and build resilience against the cold.

Chestnut and Chicken Soup (栗子煲雞湯) is a quintessential winter soup. Chestnuts are considered warming and beneficial for the spleen and kidneys, providing sustained energy. Chicken, especially black-bone chicken, is highly regarded for its tonic properties, helping to warm the body and replenish vital essence. Other warming ingredients like ginger, red dates, and sometimes even a touch of medicinal wine might be included to enhance the soup's warming effects. These soups are designed to invigorate the body, improve circulation, and provide a sense of deep comfort during the colder months. They are often richer and heartier, offering substantial nourishment to support the body's natural defenses and maintain vitality when temperatures drop.

This seasonal adaptation underscores the wisdom embedded in Cantonese food therapy, treating diet as a dynamic tool to maintain health in harmony with the natural world.

How Does Cantonese Soup Culture Compare to Other Regions?

While soups are a universal culinary element found across the globe, the Cantonese soup culture stands out for its unparalleled dedication, meticulous preparation, and deep integration of Traditional Chinese Medicine (TCM) principles. This unique approach sets it apart from soup traditions in other parts of the world, including those within China itself.

Globally, various cultures boast their distinctive soup traditions. Thailand is famous for its spicy and sour Tom Yum Goong (冬蔭功湯), Russia for its hearty Borscht (羅宋湯), and Korea for its nourishing Ginseng Chicken Soup (人蔘雞湯). Each of these reflects local tastes, available ingredients, and cultural practices. However, even among these diverse examples, the Cantonese commitment to soup-making, particularly their "old fire soups," is exceptional. The emphasis on long simmering times, typically 3 to 5 hours, and the deliberate inclusion of medicinal herbs for specific health benefits are hallmarks that are less pronounced in many other culinary traditions. Renowned food critic Cai Lan commented on this unique dedication, stating that "The art of Cantonese soup-making is not something outsiders can understand. Being Cantonese is already a blessing" (translated from Chinese), highlighting the depth and complexity of this culinary practice.

Differences within Chinese Soup Traditions

Within China, the contrast between Cantonese soup culture and that of other regions is also significant. While soup is appreciated across the country, its role and preparation methods vary considerably. Northern Chinese cuisine, for instance, features soups like Geda Tang (疙瘩湯, dough drop soup) or Yangza Tang (羊雜湯, lamb offal soup). These soups are often characterized by their heartiness, use of staple grains or offal, and a more immediate preparation style, contrasting sharply with the slow, deliberate simmering of Cantonese old fire soups.

Northern soups tend to be more functional—providing warmth, sustenance, and comfort—but generally do not possess the same intricate blend of medicinal herbs or the extended cooking durations that define Cantonese varieties. The Northern emphasis is often on robust flavors and satisfying hunger with substantial ingredients, whereas Cantonese soups prioritize the extraction of essences for both taste and therapeutic efficacy. The meticulous selection of ingredients and herbs in Cantonese soups, where "every ingredient, every medicinal herb pairing, has a specific purpose" (translated from Chinese), is a level of detail and intention that truly sets them apart from other regional Chinese variations. This dedication to specific pairings for targeted health outcomes is a defining feature of Cantonese food therapy.

The Uniqueness of Cantonese Dedication

The "obsession" (translated from Chinese) of Cantonese people with boiling soup is unrivaled. Their commitment goes beyond mere culinary preference; it is a deeply ingrained lifestyle choice and a core aspect of their approach to health and wellness. This dedication is evident in several ways:

Time Investment: The willingness to dedicate several hours, or even a full day, to simmering a single pot of soup is a testament to its perceived value. This is a stark contrast to many modern fast-paced cooking methods.
Medicinal Integration: The seamless and knowledgeable integration of a wide array of medicinal herbs into daily soups is a unique feature. Cantonese cooks are often well-versed in the properties of various herbs and how to combine them for specific health benefits, such as dang gui (当归), huang qi (黄芪), goji berries (枸杞), dangshen (党参), lotus seeds (莲子), and yuzhu (玉竹).
Seasonal Adaptation: The practice of adjusting soup ingredients according to the changing seasons to address specific bodily needs and climatic conditions is highly sophisticated. This ensures that the soups are always relevant and beneficial, whether it's a cooling winter melon soup for summer or a warming chestnut soup for winter.
Cultural Significance: Soup is not just food; it is a cultural symbol of care, love, and tradition, often linked to family well-being. The phrase "Remember to come home for soup!" (translated from Chinese) encapsulates this deep emotional connection.

This profound commitment to soup-making, driven by a historical need to counteract the hot and humid climate and nurtured by centuries of culinary and medicinal wisdom, makes Cantonese soup culture a truly distinct and remarkable tradition in the world of gastronomy.

Frequently Asked Questions

What is the average simmering time for a Cantonese old fire soup?

Cantonese old fire soups are typically simmered for an extended period, usually between 3 to 5 hours. This long cooking process is essential to fully extract the flavors and medicinal properties from the ingredients, resulting in a rich and deeply nourishing broth. Some more complex or potent recipes may even be simmered for an entire day to achieve optimal results.

Why is soup considered essential in Cantonese meals?

Soup is considered essential in Cantonese meals due to a combination of historical, climatic, and cultural factors. The region's hot and humid climate historically caused "damp-heat" in the body, which soups with medicinal herbs were developed to counteract. Culturally, soup symbolizes care and tradition, often being the highlight of a family dinner, with the famous Qing Dynasty gourmet Li Yu stating, "Better to have no dishes than no soup."

What are some common medicinal herbs found in Cantonese soups?

Common medicinal herbs found in Cantonese soups include dang gui (当归) for blood invigoration, huang qi (黄芪) for qi tonic effects, and goji berries (枸杞) for nourishing the liver and kidneys. Other frequently used herbs are dangshen (党参), lotus seeds (莲子), tufuling (土茯苓), and yuzhu (玉竹, Solomon's seal), all selected for their specific therapeutic properties according to Traditional Chinese Medicine.

How does the climate of Guangdong influence its soup culture?

The hot and humid climate of Guangdong significantly influences its soup culture by necessitating dietary solutions to counteract "damp-heat" conditions. Cantonese people developed slow-simmered soups, often incorporating cooling or dampness-reducing herbs, to maintain bodily balance and comfort. This tradition is rooted in the belief that "soup has the effect of clearing heat and removing fire," as documented in historical accounts History and Culture of Cantonese Soup.

Are there vegetarian options for Cantonese medicinal soups?

Yes, there are vegetarian options for Cantonese medicinal soups. While many traditional recipes include meat, the principles of Cantonese food therapy can be applied to plant-based ingredients. For example, Hung Fook Tong offers vegetarian soup packs such as "Coconut Sha Ge (沙葛) Lotus Seed Chinese Yam Vegetarian Soup" and "Pueraria Root Red Bean Kidney Bean Vegetarian Soup," demonstrating that healthy and delicious medicinal soups can be made without animal products.