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| Type | Soup |
|---|---|
| Place of origin | China |
| Region or state | Guangdong |
| Main ingredients | seafood |
| Cantonese seafood soup | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 海皇羹 | ||||||||||||||
| Literal meaning | sea emperor thick soup | ||||||||||||||
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Cantonese seafood soup is one of the mainseafood soups withinCantonese cuisine. It is commonly found inHong Kong, and is also available inChinatowns in other nations. The soup is usually considered midrange to high-end in price, depending on the ingredients.
The soup is generally thick with a very smooth texture, due to the use of starch as a thickening agent. It is usually whitish and a little transparent. The name of the dish describes it as a "gung" (羹) rather than the standard Chinese term for soup (tang, 汤); this reflects its southern Chinese origin.
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