Cantonese slow-cooked soup
A Cantonese soup made by simmering vegetables, fruit, meat, or Chinese herbs for hours in a pressure cooker, claypot, wok, or clay jar. Popular in Guangdong, Hong Kong, and Macau for its believed health benefits.
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About this dish
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.