Old Fire Soup: Mom’s Cantonese Remedy

In China, there are many styles of cuisine, and among all Sichuan and Cantonese food are most popular in the western world. As a gourmet, I always believe cuisine ties strongly to the lifestyle of different cultures; for example, fast food emphasizing efficiency is a reflection of the busy lifestyle; and in Canton and Hong Kong, soup is a staple to local’s day to day life – it’s not just something that people have during the meal, it’s also a supplement that fights against illness and maintain the body’s wellness.

Just like most Cantonese, I grew up with soup. According to the climate and my health condition, my mom would “customize” it with different ingredients. To really enhance the flavor and to allow the nutrient to release from the ingredient, she’d use a small fire to slow cook-it on the oven for hours, we call it “Old Fire Soup”.

Almost each of the Cantonese household has their own recipes, and I like corn soups the best. Corn helps lower cholesterol and regulates digestion. I often add carrots, water chestnuts and pork together to a pot of boiling water, cover and boil in low heat for 2 hours. According to Chinese Medicine, this dish is good for health and overall well-being.

After I learned how to prepare the soup, I could start to understand how much time and thought my mom put into the soup. To me, Old Fire Soup means a lot more than just a dish. It’s a form of love. No wonder Cantonese believe that soup helps a person feel refreshed and calm – who wouldn’t after tasting something that made with such a fond affection. Cantonese soup to me is a tradition, a culture and my childhood memory.

About the Author: Christal Fang is a Certified China Specialist and Senior Product Manager at EAST Tours. As a world traveler, she loves to experience gourmet cuisine as well as traditional dishes of a culture.