In Chinese culture, 汤 (tāng) is far more than a simple dish; it's a form of care and a pillar of Traditional Chinese Medicine (TCM) philosophy. The practice of “食疗” (shíliáo), or food therapy, is deeply ingrained in daily life, and soup is its primary vehicle. Different ingredients are used to create soups that “warm” or “cool” the body, expel dampness, or boost “qi” (life energy), depending on the season and a person's health. A great point of comparison is the role of soup in Western versus Chinese meals. In the West, soup is often a thick, creamy appetizer (like a bisque) or a hearty, standalone meal (like a stew). In China, 汤 is typically a clear, light broth served throughout the meal alongside other dishes. Its purpose is to moisten the food, aid digestion, and provide hydration and nourishment. The famous Cantonese “老火汤” (lǎohuǒtāng), or slow-cooked soup, is a perfect example. These soups simmer for hours with herbs, meat, and vegetables, extracting every bit of flavor and nutritional value. Making a good 汤 is often seen as an expression of love and care for one's family.
汤 (tāng) is a word you'll encounter daily in China.