There are several basic traditional soup stocks in Chinese cuisine:
- Jītāng (鸡汤; 雞湯; Jītāng): A basic chicken broth that is used in creating most Chinese soups. This broth is sometimes fortified with liquorice root, wolfberry, and other Chinese herbs.
- Shòuròutāng (瘦肉汤; 瘦肉湯; shòu ròu tāng): A lean pork broth, which is oftentimes used as the soup base for long-simmered Chinese soups (called 老火湯 in Cantonese). This soup base is often simmered over low heat for several hours with other roots, dried herbs, vegetables, and edible fungi like shiitake mushroom, white fungus, or wood ear. The Cantonese are especially known for their long-simmered Chinese soups, as they often pair ingredients under Chinese Medicine concepts to enhance health-benefiting functions of the soup.
- Báitāng (白汤; 白湯; báitāng): Made from lightly blanched pork bones that have been vigorously boiled for several hours, creating a white milky broth. This broth has a rich mouthfeel, and is often used in ramen soups.
- Yútāng (鱼汤; 魚湯; yú tāng ): Made from fish that have been fried and boiled for several hours, creating a white milky broth. This broth has a rich feel, and sweet umami taste.
- Máotāng (毛汤; 毛湯; máo tāng): A broth made using the bones, meat offcuts, or skin of either pork, duck, or chicken. A commonly broth used for simple flavouring of common dishes.
- Refined broth/stocks:
- Shàngtāng (上汤; 上湯; shàng tāng): A dark tan broth made from Jinhua ham, pork, and chicken that has been slowly simmered to finish. This rich and umami broth is used in the creation of many expensive soups such as shark fin soup or wonton soup.
- Diàotāng (吊汤; 吊湯; diào tāng): A filtered white broth made through vigorous boiling of bones and chicken that has been clarified using pureed or finely minced chicken breast meat. Repeating the clarification and infusion process with more minced chicken produces a double clarified broth (双吊汤; 雙吊湯; shuāng diào tāng ). The white broth can also be clarifed using egg white or blood but taste will not be optimal.[3] Used in the Sichuan dish, Kaishui baicai (开水白菜; 開水白菜; kāishuǐ báicài dà jiēmì; 'boiled cabbage').
- Shen Xi Lao Huo Tang 老火汤 - Chinatown Complex #02-05
- Grand Stewed Herbal Soup 豪华滋补炖汤 - Chinatown Complex #02-136
- Traditional Herbal Claypot Soups 养生汤 - Hong Lim Food Centre #01-52
- Seng Kee Black Herbal Chicken Soup - 475 Changi Road
- Seng Kee Black Herbal Chicken - Kaki Bukit 511 Food Centre #01-31
- Earthen Jar Treasure Herbal Soup 瓮中宝 - 22 Sin Ming Road #01-244
- Old Mother Hen Traditional Herbal Soup 十全老母鸡小吃店 - 136 Sims Ave
- Hong Heng Herbal Soup - Aljunied Ave 2 Food Centre #01-23
- House Of Soup - Old Airport Road Food Centre #01-22
- Ah Wen Lao Huo Tang 阿文老火汤 - Old Airport Road Food Centre #01-21
- Soup Master Ah Yi - Maxwell Food Centre #01-12
- Ah Er Soup 阿2老火汤 - Jurong Leisure Complex #01-01
- Yi Pin Tang 一品堂 - Taman Jurong Food Centre #03-157
- Ah Liang Lao Huo Tang - Bendemeer Food Centre #01-66