Cantonese seafood soup

Cantonese seafood soup is a cherished staple in Cantonese cuisine, frequently enjoyed in Hong Kong and Chinatowns around the world. This soup varies in price, from midrange to high-end, depending on the ingredients used. It features a thick and smooth texture, courtesy of the starch employed as a thickening agent, and typically has a white, slightly translucent appearance.

In Cantonese, the term "gung" (羹) is used to describe this dish, rather than the standard Mandarin term for soup, "tang" (汤), emphasizing its southern Chinese origins. There are several varieties of this delectable soup, including plain, hundred flower, bamboo fungus, and crab meat versions. Each type offers a unique blend of flavors and ingredients, catering to a wide range of tastes.