Pig's organ soup: Difference between revisions
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'''Pig's organ soup''' ({{zh|t=豬雜湯|s=猪杂汤|p=zhū zá tāng|poj=ti-cha̍p-thng, tu-cha̍p-thng}}) or ''chheng-thng'' (清湯) is a [[Malaysia]]n and [[Singapore]]an soup originating in [[Chaozhou|Teochew]]/[[Chaozhou]], [[China]]. The dish is a clear soup, served with other optional side dishes as well as rice. The broth is boiled from a mix of pig offal including liver, heart, intestines, stomach, [[Tongue#As food|tongue]], [[blood as food|blood cubes]], as well as pork meat slices, strips of salted vegetables, [[celtuce]] and a sprinkle of chopped onion leaves and pepper.<ref>{{cite web|author=GoodFood.SG (BETA) |url=http://www.goodfood.sg/pig_organ_soup |title=Pig Organ Soup in Singapore Food Guide & Restaurant Directory :: GoodFood.SG (BETA) |publisher=GoodFood.SG |date= |accessdate=2013-03-01}}</ref><ref>{{cite web |url=http://lifestylewiki.com/Pig%27s_Organ_Soup |title=Pig's Organ Soup |publisher=Lifestylewiki.com |date=2012-01-07 |accessdate=2013-03-01 |url-status=dead |archiveurl=https://web.archive.org/web/20131003135151/http://lifestylewiki.com/Pig's_Organ_Soup |archivedate=2013-10-03 }}</ref> Side dishes include braised [[tofu]] puffs, and eggs and salted vegetables sometime are served. The meal is usually served with a special chili sauce or [[soy sauce]] with chopped hot chili. |
'''Pig's organ soup''' ({{zh|t=豬雜湯|s=猪杂汤|p=zhū zá tāng|poj=ti-cha̍p-thng, tu-cha̍p-thng}}) or ''chheng-thng'' (清湯) is a [[Malaysia]]n and [[Singapore]]an soup originating in [[Chaozhou|Teochew]]/[[Chaozhou]], [[China]]. The dish is a clear soup, served with other optional side dishes as well as rice. The broth is boiled from a mix of pig offal including liver, heart, intestines, stomach, [[Tongue#As food|tongue]], [[blood as food|blood cubes]], as well as pork meat slices, strips of salted vegetables, [[celtuce]] and a sprinkle of chopped onion leaves and pepper.<ref>{{cite web |author=GoodFood.SG (BETA) |url=http://www.goodfood.sg/pig_organ_soup |title=Pig Organ Soup in Singapore Food Guide & Restaurant Directory :: GoodFood.SG (BETA) |publisher=GoodFood.SG |date= |accessdate=2013-03-01 |archive-url=https://web.archive.org/web/20120822143616/http://www.goodfood.sg/pig_organ_soup |archive-date=2012-08-22 |url-status=dead }}</ref><ref>{{cite web |url=http://lifestylewiki.com/Pig%27s_Organ_Soup |title=Pig's Organ Soup |publisher=Lifestylewiki.com |date=2012-01-07 |accessdate=2013-03-01 |url-status=dead |archiveurl=https://web.archive.org/web/20131003135151/http://lifestylewiki.com/Pig's_Organ_Soup |archivedate=2013-10-03 }}</ref> Side dishes include braised [[tofu]] puffs, and eggs and salted vegetables sometime are served. The meal is usually served with a special chili sauce or [[soy sauce]] with chopped hot chili. |
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==See also== |
==See also== |
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Revision as of 23:52, 6 May 2020
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| Type | Soup |
|---|---|
| Place of origin | China |
| Region or state | Chaozhou |
| Main ingredients | Pig offal (liver, heart, intestines, stomach, tongue, blood cubes, pork meat, vegetables, Chinese lettuce onion leaves, pepper |
Pig's organ soup (simplified Chinese: 猪杂汤; traditional Chinese: 豬雜湯; pinyin: zhū zá tāng; Pe̍h-ōe-jī: ti-cha̍p-thng, tu-cha̍p-thng) or chheng-thng (清湯) is a Malaysian and Singaporean soup originating in Teochew/Chaozhou, China. The dish is a clear soup, served with other optional side dishes as well as rice. The broth is boiled from a mix of pig offal including liver, heart, intestines, stomach, tongue, blood cubes, as well as pork meat slices, strips of salted vegetables, celtuce and a sprinkle of chopped onion leaves and pepper.[1][2] Side dishes include braised tofu puffs, and eggs and salted vegetables sometime are served. The meal is usually served with a special chili sauce or soy sauce with chopped hot chili.
See also
References
- ^ GoodFood.SG (BETA). "Pig Organ Soup in Singapore Food Guide & Restaurant Directory :: GoodFood.SG (BETA)". GoodFood.SG. Archived from the original on 2012-08-22. Retrieved 2013-03-01.
- ^ "Pig's Organ Soup". Lifestylewiki.com. 2012-01-07. Archived from the original on 2013-10-03. Retrieved 2013-03-01.
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