Soups & stews 汤羹炖煨

Oil-Fried Tea Soup 油茶汤

Oil-Fried Tea Soup (油茶汤) is a Tujia (土家) snack soup from Enshi (恩施), especially associated with Xianfeng (咸丰) and Laifeng (来凤). Fried tea leaves form its base, while rice puffs, tofu and nuts add substance and crunch.

Free-Range Chicken Stewed with Wild Mushrooms 野生菌炖土鸡

Free-Range Chicken Stewed with Wild Mushrooms (野生菌炖土鸡) is listed among the local specialties of Shennongjia, Hubei. The name includes 鸡 (chicken), 菌 (mushrooms). 炖 describes slow simmering.

AI illustration · AI 示意图（仅供参考，非实拍）

Scalded Pork Tripe Tips in Broth 汤泡肚尖

Scalded Pork Tripe Tips in Broth (汤泡肚尖) is a clear soup of pork tripe from Yulou Dong (玉楼东), a Changsha (长沙) restaurant founded in 1904. Rednet's Changsha site presented it in 2021 as a speciality that only Yulou Dong makes.

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Red-Braised Soft-Shelled Turtle Skirt and Feet 红煨水鱼裙爪

Red-Braised Soft-Shelled Turtle Skirt and Feet (红煨水鱼裙爪) is listed among the local specialties of Hunan. The name includes 鱼 (fish). 煨 describes gentle simmering.

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Chicken Stewed with Rock Ear Lichen 岩耳炖鸡

Chicken Stewed with Rock Ear Lichen (岩耳炖鸡) is a Zhangjiajie (张家界) dish of free-range chicken slow-stewed with rock ear (岩耳), also called stone ear (石耳), which grows on sandstone cliffs deep in the Wuling Mountains (武陵山脉).

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Meat Stewed with Vine Tea 莓茶炖肉

Meat Stewed with Vine Tea (莓茶炖肉) is listed among the local specialties of Zhangjiajie, Hunan. The term 茶 points to tea or a locally named drink. 炖 describes slow simmering.

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Xinhua Three-Part Beef Soup 新化三合汤

Xinhua sanhe tang combines beef, tripe and beef blood in a sour-spicy broth scented with ginger, garlic and litsea oil.

AI dish illustration / AI 菜品示意图 — not a restaurant photograph

Longshan Pork Stewed with Lily Bulbs 龙山百合炖肉

Longshan Pork Stewed with Lily Bulbs (龙山百合炖肉) is listed among the local specialties of Xiangxi Tujia and Miao Autonomous Prefecture, Hunan. 炖 describes slow simmering.

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Miao Sour Soup 苗家酸汤

Miao Sour Soup (苗家酸汤) is listed among the local specialties of Xiangxi Tujia and Miao Autonomous Prefecture, Hunan. The term 汤 points to soup.

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Chrysanthemum Three-Snake Thick Soup 传统菊花三蛇羹

Chrysanthemum Three-Snake Thick Soup (传统菊花三蛇羹) is a Cantonese thick soup of shredded snake meat and chicken, finished at the table with chrysanthemum petals.

Cantonese Slow-Cooked Soup 老火靓汤

Cantonese Slow-Cooked Soup (老火靓汤), literally 'old-fire fine soup', is the long-simmered soup of Guangzhou (广州) and the wider Cantonese-speaking Guangfu (广府) region.

Flat Rice Noodle Soup 粿条汤

Flat Rice Noodle Soup (粿条汤) is a rice-noodle soup of the Chaoshan (潮汕) region: wide strips of steamed rice sheet, known as guotiao (粿条), served in a beef-bone or pork-bone broth with meatballs or seafood.