Cantonese slow-cooked soup
🇨🇳 A dish from China
Lou fo tong is a distinctive variety of soup in Cantonese cuisine popular among Chinese people in Guangdong, Hong Kong, Macau, and overseas. These soups are usually made by simmering various vegetables, fruits, meat or Chinese herbs in a pressure cooker, vacuum cooker, claypot, wok or clay jar for a few hours, and are believed to have skincare, heart-protective, vision-enhancing, bile-reducing, and bone-strengthening benefits.
What gives it away
| 🥘Main ingredients | pork or chicken bones, dried herbs, root vegetables, dried fruits, water |
|---|---|
| 🔥Cooking method | long slow simmering for several hours |
| 👅Flavour & style | clear, savory, mild, medicinal and nourishing broth |
| 🕒When it’s eaten | everyday meal starter, believed to have health benefits |
More food from China
Frequently asked questions
Where does Cantonese slow-cooked soup come from?
Cantonese slow-cooked soup is a dish that originated in China.
What is Cantonese slow-cooked soup?
Lou fo tong is a distinctive variety of soup in Cantonese cuisine popular among Chinese people in Guangdong, Hong Kong, Macau, and overseas. These soups are usually made by simmering various vegetables, fruits, meat or Chinese herbs in a pressure cooker, vacuum cooker, claypot, wok or clay jar for a few hours, and are believed to have skincare, heart-protective, vision-enhancing, bile-reducing, and bone-strengthening benefits.