A BELLYFUL OF WARMTH

China is divided into as many culinary regions as there are different ethnic groups. Its geographical diversity and kaleidoscopic cultural profiles contribute to the unending banquet of flavors. Pauline D Loh reports.

Soup in Chinese cuisine is a major category on the menu and ranges from the lightest consomme to hearty rich broths that are thick with meat and vegetables.

Of course, no one places more emphasis on soups than the Cantonese, so I will tap into that aspect of my culinary heritage for the classic recipes.