Every Grain Of Rice: Simple Chinese Home Cooking - Plot & Excerpts
Sometimes it is served as an appetizer, but more often it is offered alongside other dishes, or towards the end of the meal.In restaurants, the soup may be served in individual bowls, while at home, a great bowlful of soup—the equivalent of a Western tureen—will be placed on the table with a serving spoon so everyone can help themselves.While the soups served in Chinese restaurants abroad tend to be the dense, somewhat heavy soups that the Chinese call geng (a soup thick with finely cut ingredients), most Chinese meals include a very lightly seasoned broth (known as a tang) to refresh the palate after the other dishes. In a Sichuanese home, this might be as simple as a broth made by simmering pickled mustard greens in water, with a few bean thread noodles added at the end.Traditionally, the soup might be the only liquid served with a meal, which is perhaps why Chinese people always talk of “drinking” soup rather than “eating” it. The way to consume a typical home-cooked soup is to ladle some into your empty rice bowl after you’ve eaten your fill of the other dishes.
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