Lou fo tong

Lou fo tong (Chinese: 老火湯) is a distinctive variety of soup in Cantonese cuisine popular among Chinese people in Guangdong, Hong Kong, Macau, and overseas. These soups are usually made by simmering various vegetables, fruits, meat or Chinese herbs in a pressure cooker, vacuum cooker, claypot, wok or clay jar for a few hours, and are believed to have skincare, heart-protective, vision-enhancing, bile-reducing, and bone-strengthening benefits. Owing to the hot and humid climate in the Lingnan region, the locals have developed a penchant for drinking lou fo tong for its nourishing and health-boosting effects.^[1]^[2]

Nutrition

According to experiments conducted by a research team led by Prof. Jiang Zhuoqin from School of Medicine and School of Public Health, Sun Yat-sen University, the calcium salts in animal bones are barely soluble in water. In the first experiment, the average calcium concentration in soup stewed with distilled water was only 1.0–1.2 mg/100 ml. In the second experiment, using an expensive vinegar-soaked ceramic pot, the calcium concentration reached 178 mg/100 ml.^[3]

References

^ Macabasco, L.M. "LO FOH TONG IS THE CANTONESE SOUP THAT TASTES LIKE HOME". Whetstone, 2023. https://www.whetstonemagazine.com/journal/lo-foh-tong-is-the-cantonese-soup-that-tastes-like-home
^ Beautiful China: "Lou Fo Tong". Ministry of Culture and Tourism of the People's Republic of China, 2020. https://www.travelchina.org.cn/sitefiles/gjly_en/html/food/493_1.shtml
^ "一锅骨头汤，喝的都是脂肪". 网易新闻. 2017-11-25. Archived from the original on 2017-12-01. Retrieved 2017-11-25.

External links

科学松鼠会：汤里有多少“营养”？可能跟你想得不一样

[1] Macabasco, L.M. "LO FOH TONG IS THE CANTONESE SOUP THAT TASTES LIKE HOME". Whetstone, 2023. https://www.whetstonemagazine.com/journal/lo-foh-tong-is-the-cantonese-soup-that-tastes-like-home

[2] Beautiful China: "Lou Fo Tong". Ministry of Culture and Tourism of the People's Republic of China, 2020. https://www.travelchina.org.cn/sitefiles/gjly_en/html/food/493_1.shtml

[s11-3] "一锅骨头汤，喝的都是脂肪". 网易新闻. 2017-11-25. Archived from the original on 2017-12-01. Retrieved 2017-11-25.

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v t Cantonese cuisine
Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Eight treasure duck Hot pot Lemon chicken Pork knuckles and ginger stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice
Dim sum and yum cha	Almond tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang
Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Malay sponge cake Mooncake Red bean cake Red bean soup Sausage bun Tang bu shuai Tong sui White sugar sponge cake
Condiments and spices	Fermented bean curd Five-spice powder XO sauce
Ingredients	Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fishcake Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Ong choy Pig blood curd Pig's ear Rapeseed Saang mein Sea cucumbers Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai
Others	Chinese herb tea Dried shredded squid Lou fo tong
Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

Lou fo tong

Nutrition

See also

References

External links

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