There is an immense
variety of soups in Chinese cooking, some light and
clear and others thick and filling. They may be
bland and served to clear the palate, or spicy and
pungent, served as a contrast with other foods.
Most soups have a
short cooking time, though some thick and hearty
soups have a short cooking time, though some thick
and hearty soups, containing dried or salted
ingredients for extra flavor, require a longer time.
Green vegetables are
usually added in the last few minutes of cooking so
they will retain their crispness and bright color.
When tougher vegetables like carrots are used, they
are parboiled first and then added with the more
tender leafy vegetables.
Though some soups are
eaten to begin the meal, they are also served as a
wonderful accompaniment to rice dishes. There are
even a number of sweet soups in Chinese cooking,
served only at formal dinners or banquets, which are
customarily eaten at the end of a meal.
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