Posted 04 April 2011 - 09:06 PM
I read somewhere that long is referred to the length of the noodle. But how did that get turn into long soup? Never heard of this in Hong Kong, in China or the US. Is this just an Australian thing? Just find this interesting and wonder if anyone know much about it.
Posted 05 April 2011 - 03:08 AM
Posted 05 April 2011 - 05:16 PM
There are different 'classes' of soups served in the home setting though. One which is a quick boil of the ingredients, like tofu, leafy veg. etc. Then there are those which require low heat, long simmer like the medicinal ones (yerk choy). Oh maybe even 3 classes if you consider those which are steamed inside a separate container like dong guai.
I understand that. But the name short and long here does not refer to the cooking time.
Posted 05 April 2011 - 05:37 PM
Posted 05 April 2011 - 06:13 PM
However, I believe long noodles, in soup or stirfry, are supposed to signify long life. Maybe that's why "long" noodles are important. One is never supposed to cut the noodles--that's like cutting your life short. Once I and others were assisting a traditional Chinese chef at a cooking class. He made a stirfry with long noodles. No way we could quickly serve samples of those noodles to the class without cutting them. A couple of us blocked the chef's view of the counter while one person did some quick work with the scissors.