Plants traditionally used to make Cantonese slow-cooked soup in China
Liu Y, Liu Q, Li P, Xing D, Hu H, Li L, Hu X, Long C · Journal of Ethnobiology and Ethnomedicine · 2018 January 15
DOI 10.1186/s13002-018-0206-y
Objective
This study represents the first attempt to document the plant species used for Lǎo huǒ liàng tāng (Cantonese slow-cooked soup, CSCS) in Guangdong, China, and the associated ethnomedical function of plants, including their local names, part(s) used, flavors, nature, preparation before cooking, habitats, and conservation status.
Conclusions
As an important part of Cantonese culture, Lǎo huǒ liàng tāng (Cantonese slow-cooked soup, CSCS) has been popularized as a local cuisine with a healthcare function. CSCS also reflects the plant species richness and cultural diversity of Guangdong Province.
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