Difference between revisions of "Lotus Root Soup with Pork Ribs"
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{{Infobox chinese food | {{Infobox chinese food | ||
| image = Lotus Root Soup with Pork Ribs.jpg | |||
| caption = Lotus root soup with pork bones | |||
| alternate_name = Pork rib lotus root soup; Wuhan lotus root soup | | alternate_name = Pork rib lotus root soup; Wuhan lotus root soup | ||
| pinyin = Páigǔ ǒu tāng | | pinyin = Páigǔ ǒu tāng | ||
Revision as of 20:27, 22 September 2026
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Lotus root soup with pork bones
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Lotus Root Soup with Pork Ribs (Simplified Chinese: 排骨藕汤; Traditional Chinese: 排骨藕湯; Pinyin: Páigǔ ǒu tāng) is a Hubei—especially Wuhan—family soup of pork ribs simmered with lotus root sections until the broth is milky or clear and the root tender-crisp.
Characteristics
Lotus root stays slightly crunchy; broth tastes clean and lightly sweet from the vegetable. It is comfort food more than banquet spectacle.
Ingredients (overview)
Pork ribs, lotus root, ginger, and water; optional dried dates or goji in some households. Long gentle simmering is typical.
History and culture
Listed among Hubei Food famous dishes and treated as a Wuhan household symbol alongside Steamed Wuchang Fish.
Serving and variations
Soup course or one-pot family meal with rice. See Hubei Food.