Editing Cantonese cuisine (section)

=== Soups ===

Old fire soup, or ''lou fo tong'' ({{lang-zh|t=老火湯|s=老火汤|j=lou5 fo2 tong|p=lǎohuǒ tāng|l=old fire-cooked soup|labels=no}}), is a clear [[broth]] prepared by simmering meat and other ingredients over a low heat for several hours. Chinese herbs are often used as ingredients. There are basically two ways to make old fire soup – put ingredients and water in the pot and heat it directly on fire, which is called ''bou tong'' ({{lang-zh|t=煲湯|s=煲汤|j=bou1 tong1|p=bāo tāng|labels=no}}); or put the ingredients in a small stew pot, and put it in a bigger pot filled with water, then heat the bigger pot on fire directly, which is called ''dun tong'' ({{lang-zh|t=燉湯|s=燉汤|j=dan6 tong1|p=dùn tāng|labels=no}}). The latter way can keep the most original taste of the soup.

Soup chain stores or delivery outlets in cities with significant Cantonese populations, such as Hong Kong, serve this dish due to the long preparation time required of slow-simmered soup.

{| class="wikitable"
|-
! English !! Traditional Chinese !! Simplified Chinese !! Jyutping !! Pinyin
|-
| [[Cantonese seafood soup]] ||colspan="2" style="text-align:center"|{{lang|zh|海皇羹}} || hoi2 wong4 gang1 || hǎihuáng gēng
|-
| [[Night-blooming cereus]] soup || {{lang|zh-hant|霸王花煲湯}} || {{lang|zh-hans|霸王花煲汤}} || baa3 wong4 faa1 bou1 tong1 || bàwánghuā bāotāng
|-
| [[Snow fungus]] soup || {{lang|zh-hant|銀耳湯}} || {{lang|zh-hans|银耳汤}} || ngan4 ji5 tong1 || yín'ěr tāng
|-
| [[Spare ribs#In Chinese cuisines|Spare ribs]] soup with [[watercress]] and [[apricot kernel]]s || {{lang|zh-hant|南北杏西洋菜豬骨湯}} || {{lang|zh-hans|南北杏西洋菜猪骨汤}} || naam4 bak1 hang6 sai1 joeng4 coi3 zyu1 gwat1 tong1 || nánběixìng xīyángcài zhūgǔ tāng
|-
| [[Winter melon]] soup || {{lang|zh-hant|冬瓜湯}} || {{lang|zh-hans|冬瓜汤}} || dung1 gwaa1 tong1 || dōngguā tāng
|-
|}