These two Chinese characters literally mean boiling soup. To local people, this type of soup is different from 'louh fo tong in terms or nutrition, medicinal value and the heart that the cook puts into making it. When preparing this type of soup, one simply boils the ingredients in hot water until they are cooked. An example of this type of soup will be boiling a green leafy, vegetable, like spinach, with small slices of lean pork and tofu (bean curd), adding salt to taste. This soup takes about 20 minutes to prepare and be ready to serve. Normally, no Chinese herbs will be used and since the boiling time is short, this type of soup is considered low in medicinal value and nutrition. Given the time, effort and cost needed to prepare, such soup it is not highly valued by many local people, nor is the cook granted reverence as in the case when louh fo tong is served.
Commonly (dried) ingredients in 'louh fo tong':
Yuhn.yuhk longan aril (fruit) Gei.ji wolfberry (fruit) Naahm.haahng Chinese apricot kernels (nut-like) Bak.haahng Chinese Northern kernels(nut-like) Moh.fa.gwo figs (fruit) Maht.jou dates Bin.dau hyacinth bean Chek.siu.dau rice bean Waaih.saan dioscorea (Chinese yam) Geung ginger Gwo.peih mandarin peel Nihn.ji lotus seeds
The torte marks here follow the Yale system denoting Cantonese, a dialect spoken mostly in the southern province of Guangdong and Hong Kong, PR China.
Yale (tones) High falling [??] High rising [??] Middle level a High level [??] Low falling [??] Low rising [??] Low level ah, aht
Hong Kong, China
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|Article Type:||Brief article|
|Date:||Aug 1, 2011|
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