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Gwan tong.

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gwan tong

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.

Essential vocabulary:

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 

AMY CHI

Hong Kong, China

COPYRIGHT 2011 Jeremiah Farrell
No portion of this article can be reproduced without the express written permission from the copyright holder.
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Author:Chi, Amy
Publication:Word Ways
Article Type:Brief article
Geographic Code:1USA
Date:Aug 1, 2011
Words:328
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