What is “house special soup” on a Chinese American takeout menu? | chinese house special soup

What is “house special soup” on a Chinese American takeout menu? | chinese house special soup

You were referring to “an American Chinese restaurant’s takeout menu” It’s a Chinese eatery in America.a

If it is, it’s not a standard product – there’s nothing known as a “house special soup” in Chinese dishes. Restaurants can offer their particular “house special soups”; however, they’re likely not that unique. 😉

Actually, “house special” indicates something the restaurant is known for and is usually among the most requested menu items. It could be a dish that is served in a variety of eateries. However, this particular dish has a unique recipe that distinguishes it from other restaurants or is particularly tasty.

house special soup

However, my experience with American Chinese restaurants, eat-in or takeout, indicates that they usually offer the same types of soup, such as egg drop soup, hot and spicy soup, wonton soup (In China, it’s not really considered a soup, but instead cooked wontons that are that is served as soup) or soup made of creamy corn that contains crab meat (usually the fake crab stick) as well as chicken vegetable soup (necessary to provide something suitable for vegetarians).

The soup made of creamy corn with crab meat is probably called “house special.” There’s nothing distinctive about it, and the restaurant isn’t proud of the soup. It’s more of an “everyone offers this on their menu; therefore, we must too”practice and can help increase sales.

chinese house special soup

In addition, it is true that none of the standard American Chinese restaurant soups is considered to be a severe soup from China. They’re indeed soups because they contain the meat or vegetables in the stock; however, they are more of a fast-food kind, cheap, fast and not significant or distinctive. They utilize a lot of prepared canned or dried ingredients. They are made in the same way:

• Boil liquid or broth (probably using cubes of stock) and then add easy-to-cook ingredients like pre-soaked shitake mushrooms, chopped tofu, (canned) corn, bamboo shoots released in cans, (imitation) crab meat as well as whisked eggs for egg drops.
• Add corn starch.
• Add seasonings and perhaps chopped green onions.

It’s done in minutes. You can purchase instant soup packs at Chinese supermarkets, similar to instant noodles. Fast food, isn’t it?

The most authentic Chinese soups that require more time to cook typically contain large chunks of bone or meat and do not depend on seasonings but on their ingredients. Examples:

Pork rib chops soup

Pork rib chops soup topped with vegetables (corn cobs, daikon, carrots, and cobs of corn).

Chicken soup

Soup made from chicken: It’s usual to make soup with chicken in its entirety or even half. The red bits are called goji. Soup is generally considered highly nutritious and even a tonic in China; therefore, you will typically find traditional Chinese medicines in it.

Fish soup

Fish soup is cooked in a pan first. The white soup is not created by adding milk or cream; instead, it is derived from the protein from the meat of the fish.

It’s easy to see why authentic soups can be considered a primary meal in the western culinary system. They could be the dining establishment’s “house special.”

Chinese Chicken Vegetable Soup

We went to the pleasure of dining at a Chinese restaurant that served two soups. I enjoyed the way they tasted. After they closed their business, we tried to find someone else who made these soups, with no luck. With all the ingredients available, I set to work on an original recipe for this delicious soup. Also, I’m a huge lover of “make it tasty quick and easy and fast, ” which happens when I run the vegetables in my food processor. If I’m not feeling good, I make this soup that will help me to feel better. I also serve it with steamed rice as a dish to accompany those who would like it.

Overview

Timing for Prep: 40 minutes

Cook Time: 15 minutes

Total Time: 55 mins

Servings:12

Yield:12 servings.

Ingredients

• One teaspoon of vegetable oil
• 1 1 pound bones-free chicken legs cut into bite-sized pieces
• 1. skinless, boneless chicken breast half, cut into bite-size pieces
• 8 cups water
• 1 chicken bouillon cube
• One clove of garlic, minced
• One teaspoon of minced fresh ginger root
• Two teaspoons of soy sauce
• 1/2 teaspoon Asian (toasted) sesame oil
• 1 (7-ounce) can baby corn ears
• 1 (8-ounce) can of sliced water chestnuts, rinsed and drained
• 1 (10-ounce) bag of shredded carrots
• 1 cup broccoli florets
• 1 cup shredded napa cabbage
• 1/2 red bell pepper, chopped
• Five green onions, chopped.
• One stalk of celery, thinly sliced
• One small zucchini, thinly sliced
• 1 cup snow peas
• 1 cup sliced fresh mushrooms

Directions

1. The vegetable oil is heated in the big Dutch oven or soup pan at medium-high temperature and simmer and mix the breast, thigh, and meat till the bird isn’t pink, within about 3 minutes. After the chicken has been cooked, mix in the water the chicken bouillon cube, ginger, garlic, soy sauce and sesame oil. The soup should come to a simmer, then reduce the temperature to a simmer.
2. Incorporate the water chestnuts, baby corn broccoli florets, carrots, napa cabbage and red bell pepper. Add celery, green onions, snow peas, and zucchini and cook until the carrots have softened and the snow peas and broccoli change to bright green in about 1 to 2 minutes. Add the mushrooms and cook for 5 minutes.

house special wonton soup

A light, simple ‘Chinese dumpling’ recipe that’s a classic … Whether served as a soup or in fried form, wontons will always give you the mysteriously delicious flavor from the Far East …! Sprinkle using fresh scallions.

Overview

The prep time is 30 minutes

Cook Time: 5 minutes

Additional Time: 40 minutes

Total Time: 1 hr 15 mins

Servings:8

Yield: 8 servings

Ingredients

• 1/2 pound boneless pork loin, coarsely chopped
• 2 ounces peeled shrimp, finely chopped
• One teaspoon of brown sugar
• One tablespoon of Chinese rice wine
• One tablespoon of light soy sauce
• One teaspoon of finely chopped green onion
• One teaspoon of chopped fresh ginger root
• 24 (3.5-inch square) wonton wrappers
• 3 cups chicken stock
• 1/8 cup finely chopped green onion

Directions

1. Within a bowl, combine shrimp, pork wine, sugar, soy sauce, one teaspoon of chopped green onions, and ginger. Blend thoroughly, then leave to sit for between 25 and 30 minutes.
2. Place one teaspoon of filling into the center of each wonton wrapper. Make sure to moisten all four edges of the wonton wrapper with water, lower the top corner to the bottom, and fold the wrapper around the filling in an equilateral triangle. Press edges with a firm press to create an envelope. The left and right corners should be brought together above the filling—the edges of these corners. Dampen them with water, and then press them together. Repeat until all wrappers have been utilized.
3. For the soup: Bring the chicken broth to a simmering boil. Drop the wontons into the stock, then cook them for five minutes. Serve with chopped green onions and serve.

Notes

The wontons that are not cooked will stay in the freezer for two months if wrapped. They should be thawed before cooking. However, they can be cooked straight from frozen and then cooked for 2 minutes longer.)

Fry To fry: To fry, heat up to 2 cups of olive oil to a hot temperature. In batches, deep fry wontons until golden, about 2 to 3 minutes per side. Drain. Serve with dip sauce or duck sauce. It is also known as a plum sauce.

Nutrient Facts (per serving)

145 Calories

4g Fat

15g Carbs

10g Protein

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