There two type of soup, watery
soup which is clear without been thicken and smooth creamy consistency. We have
selected three of each type to provide a choice which I feel would meet the
appetite of most customers. These are as follow:
Beef and peas soup
This soup is literally made up of beef and
peas. The soup is made with stock and potato starch is use to give it a smooth
Chicken and mushroom soup
Chicken and mushroom are use and
garnish with spring onion to give it a bit of greenness. This soup is clear and
watery, the chicken and mushroom combine to bring out a delicate flavour to the
and noodle soup.
This soup could be a snack or a small meal in
itself as the presence of noodles provide the carbohydrate which nutritionally
makes a complete meal. Traditionally noodles broth or soup are eaten in China
as a meal itself with other meat, or seafood and vegetable added to it.
S4 Chicken sweet
By far the most popular soup in any Chinese eatery. The
chicken is cut to small piece and cook with creamy sweet corn. Potato starch is
use to give it a thick consistency and a dash of egg to complete.
S5 Hot and sour
Closely follow chicken sweet corn in terms of popularity,
this soup is appealing to people who love spicy food. It may be called capital
soup or Peking soup. This soup is spicy, sour and savoury. Chicken, pork and
prawns are use with chilli, peas, and bamboo shoots. It has a thick and creamy
consistency. Exact ingredients may differ from place to place, the over all
flavour is similar. Hot and sour !
Popular in China and among Chinese outside the main
land. This soup is gradually gaining prominence. “Wonton” a translation from
Cantonese meaning swallow cloud (the history which was explain in the starters
deep fry version). The filling contain prawns, pork and varies vegetables is
wrap in Wonton pastry which is made with flour and water thinly squared. It is
cooked in stock with spring onion as garnish.