The Pinnacle of Cantonese Culinary Art: Soup
Step into the vast realm of Cantonese culinary wonders, and you’ll be enchanted by the Cantonese pork brew with lush carrots & exotic Chinese yam. More than a mere soup, it orchestrates an array of flavors that also bring bountiful health benefits. It’s no exaggeration: the Cantonese truly revere such brews!
Why Cantonese Soups Shine in the Health Arena
In the Cantonese world, soups are akin to liquid gold – magical elixirs with purposes aplenty. From nurturing young ones to fortifying the elderly, from providing autumn warmth to clearing dampness, and from empowering the lungs to healing – there’s a soup for everything.
These therapeutic concoctions, whether featuring proteins, vibrant veggies, vitalizing herbs, dried seeds, or grains, can range from simplistic brews to intricate masterpieces. I yearn for a mentor to immerse me in these ancestral secrets!
Increasingly, the world is realizing the magnificence of bone broths. A secret the Cantonese have cherished forever. Among all these delightful broths, our Cantonese Carrot and Chinese Yam brew stands out as an all-time family favorite.
Unraveling the Mystery of Chinese Yam
Chinese yam takes center stage in this brew. In Mandarin, it goes by names like huai shan (淮山) or shan yao (山药). Global cultures might recognize it as the Chinese potato, Japanese mountain yam, wild yam, or yamaimo.
Shan yao, when translated, resonates with “mountain’s gift.” This treasured root, when dried, doubles up as a Chinese medicinal herb. Admired universally, its potential benefits touch the lives of young and old, catering to diverse health scenarios.
When cooked, the unique slipperiness of the Chinese yam slightly diminishes, much like okra.
Our Pork Serving Secret
Before embarking on your culinary journey, here’s a note on the pork choice. Cantonese soups love the leaner pork varieties; they impart rich umami while preserving the soup’s delicate character.
My heart leans towards a lean pork butt slice with its skin intact. Post prolonged simmering, I retrieve and shred this succulent meat, presenting it alongside the soup with a hint of light soy sauce. In my eyes, it embodies pure comfort and joy!
Essential Components
- 4 plump dried shiitake mushrooms
- 600g lean pork shoulder/butt (a singular piece)
- 500g chunky carrots (sectioned)
- 15g dried red dates (commonly dried jujubes, seeded and split)
- 15g dried goji berries
- A generous ginger piece (crushed)
- 3.3L of water
- 500g Chinese yams (skinned and sectioned)
- A pinch of salt (adjusted per palate)
Crafting the Soup
- Wash the shiitake mushrooms, immersing them in warm water for 2-3 hours. Retain the mushroom water.
- Submerge the pork in a sturdy soup pot with sufficient water. Upon boiling, halt the heat. Rinse the pork, cleanse the pot, ensuring a pristine broth.
- Reintroduce the pork to the cleansed pot. Combine mushrooms, carrots, red dates, goji berries, ginger, water (14 cups), and the mushroom essence. Seal the pot, crank up the heat. Upon boiling, drop to a simmering mode for two hours, maintaining a gentle stirring motion without bubbling.
- Post the 2-hour mark, integrate the Chinese yam. Upon boiling, lower the flame, letting it simmer for an hour till the yam softens. When serving, let the salt be a personal touch. And yes, remember the shredded pork with a soy sauce dip.
Pro Tip:
For an unparalleled taste, craft this soup a day prior and reheat when serving.