_-_%25E5%25AE%258B%25E6%259C%259D%25E7%259A%2584%25E2%2580%259C%25E8%25AD%25B7%25E5%259C%258B%25E8%258F%259C%25E2%2580%259D%25EF%25BC%2588%25E5%259C%25A8%25E5%258A%25A0%25E5%2588%25A9%25E7%25A6%258F%25E5%25B0%25BC%25E4%25BA%259E%25E5%25B7%259E%25E5%25BC%2597%25E9%259B%25B7%25E6%2596%25AF%25E8%25AB%25BE%25E5%25B8%2582%25E8%25A3%25BD%25E5%2582%2599%25EF%25BC%2589_(2).jpg) Homestyle version of the patriotic soup | |
| Alternative names | Protect the country dish |
|---|---|
| Type | Soup |
| Place of origin | China |
| Region or state | Chaoshan |
| Main ingredients | Edibleleaf vegetable (amaranth,spinach,ipomoea aquatica,sweet potato leaves,chard or other leafy greens),edible mushrooms (volvariella volvacea,shiitake,black wood ear,cloud ear fungus,white wood ear or other fungi), broth (vegetable, beef, chicken, pork, or other stocks),starch,salt,sesame oil |
| Patriotic soup | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 護國菜 | ||||||||||
| Simplified Chinese | 护国菜 | ||||||||||
| Hanyu Pinyin | hùguó cài | ||||||||||
| Literal meaning | Protect the country dish | ||||||||||
| |||||||||||
Patriotic soup (simplified Chinese:护国菜;traditional Chinese:護國菜;pinyin:hùguó cài;lit. 'protect the country dish',Teochew:hu gog chai) is avegetable soup originated byTeochew people. It was developed during the final year of China'sSong dynasty as an improvisational dish.
According to local people from theGuangdong province,[1] prior to theBattle of Yamen, the last emperor of the Song Dynasty,Zhao Bing, and his regime's remnants, sought shelter in a monastery atChaozhou. The monastery's monks served an impromptu vegetarian soup made ofsweet potato leaves,edible mushrooms,vegetable broth andlard. The emperor loved the soup and named it "protect the country dish" or "soup for safeguarding the nation" (護國菜).[2][3] A later generation named it in English "patriotic soup". After Zhao Bing died, the preparation of the soup became a way to honor the last Song emperor. The modern version of Hu Gog Chai may use other vegetables, such asspinach andwater spinach.[4]
The soup became a part ofTeochew cuisine, and its recipe evolved over time. Although the Chinese since theMing dynasty commonly usesweet potato leaves, other varieties includeamaranth,spinach,ipomoea aquatica and other leafy greens; and alternative broths such as beef or chicken.[5][6][7] Other ingredients are often added such as beaten eggs,[8] shredded dry cured ham, tofu,cellophane noodles, etc. Guangdong Province's restaurants routinely decorate the soup in ataijitu diagram.[9] However, the most authentic version of the soup typically is homemade and simply prepared just using leaf vegetable, edible mushrooms, and vegetable broth.[10]
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