This article does not cite any sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.Find sources: "Cantonese seafood soup" – news · newspapers · books · scholar · JSTOR (March 2013) (Learn how and when to remove this template message)
Cantonese seafood soup
Place of originChina
Region or stateGuangdong
Main ingredientsseafood
Cantonese seafood soup
Literal meaningsea emperor thick soup

Cantonese seafood soup is one of the main seafood soups within Cantonese cuisine. It is commonly found in Hong Kong, and is also available in Chinatowns in other nations. The soup is usually considered midrange to high-end in price depending on the ingredients.


The soup is generally thick with a very smooth texture, due to the use of starch as a thickening agent. It is usually whitish in color and a little transparent. The name of the dish describes it as a "gung" () rather than the standard Chinese term for soup (tang, 汤); this reflects its southern Chinese origin.


See also