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 A bowl of meat-based geng | |
| Type | Soup |
|---|---|
| Place of origin | China |
Gēng (Chinese:羹;pinyin:gēng;Wade–Giles:keng1;Pe̍h-ōe-jī:keⁿ / kiⁿ) is type of thick or clearsoup found inChinese cuisine. Its thickening agent is usuallystarch which makes the soup translucent and smooth. Many soups can be cooked in this way, such as expensiveshark fin soup,Madame Song's fish soup (宋嫂魚羹), andcorn soup.
Geng dishes have been important in Chinese cuisine since early dynastic China, during or prior to theShang dynasty (1600–1046 BC). In the past, the term "geng" was used to refer to any cooked soup or stew, with households serving it daily and for festive events.
In modern times, geng dishes consist of different ingredients commonly found in thenight markets ofTaiwan, and quite commonly inFujian andTaiwanese cuisine. In Taiwan, the character for geng is sometimes written as "焿" and sometimes as "粳".
TheLao (ແກງ,[kɛ̀ːŋ]) andThai language (แกง,[kɛ̄ːn]) terms for curry, stew, or soup, are believed to have been derived from theMiddle Chinese pronunciation ofgeng (羹).[1] The Vietnamese term for soup,canh (e.g.,canh chua), descends from theSino-Vietnamese form of 羹.
Due to its cultural prevalence, the food has been featured in various Chinese cultural sayings andidioms:
The traditionalChinese spoon is called "diào gēng" (調羹), which means "the implement that carries geng".
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