I like soup so much. I can’t have a meal without soup; I will feel extremely satisfied if I have a soup as a snack on the street. Delicious soup not only satisfies one’s appetite, but also warms a person, both physically and mentally.
In my mind, Shuangdang Soup is only sold in Shanghai. This kind of soup is very easily made, but popular with all the people, from the kids to the aged. The word “Shuangdang” actually means two things: one is fried tofu and the other is bean curd leaf rolls with minced pork. They are both typical Chinese food. There are many different kinds of tofu in China, like the rough tofu, fine grinded Tofu, egg tofu, manual tofu and torfu. Usually, tofu in American is the rough tofu. People fry the manual tofu to make fried tofu which is the main material of Shuangdang Soup. Fried tofu in the soup is just like a sponge. It absorbs the soup and when you bite it, the soup comes out from the fried tofu to your mouth suddenly. It is fantastic. The bean curd leaf roll is another main material of the soup. People cut tofu to very thin and flat pieces, put flavored pork emulsion on them and then roll them to make the bean curd leaf roll with mince meat. The third main material of the soup is the bean vermicelli. Without the bean vermicelli, it’s just a soup for drink, but once bean vermicelli is added, it becomes a kind of snack. You can have it in your leisure time, wherever on the street, for hunger, for fun or for anything.
Street dim sums are usually simple, easy and fast to eat. However, the Shuangdang Soup was the beginning of slowly-eaten dim sums. It is suitable that you have a bowl of Shuangdang Soup the same time as you are talking to your friends somewhere in the street. Have a long discussion, have a nice soup.
In my mind, Shuangdang Soup is only sold in Shanghai. This kind of soup is very easily made, but popular with all the people, from the kids to the aged. The word “Shuangdang” actually means two things: one is fried tofu and the other is bean curd leaf rolls with minced pork. They are both typical Chinese food. There are many different kinds of tofu in China, like the rough tofu, fine grinded Tofu, egg tofu, manual tofu and torfu. Usually, tofu in American is the rough tofu. People fry the manual tofu to make fried tofu which is the main material of Shuangdang Soup. Fried tofu in the soup is just like a sponge. It absorbs the soup and when you bite it, the soup comes out from the fried tofu to your mouth suddenly. It is fantastic. The bean curd leaf roll is another main material of the soup. People cut tofu to very thin and flat pieces, put flavored pork emulsion on them and then roll them to make the bean curd leaf roll with mince meat. The third main material of the soup is the bean vermicelli. Without the bean vermicelli, it’s just a soup for drink, but once bean vermicelli is added, it becomes a kind of snack. You can have it in your leisure time, wherever on the street, for hunger, for fun or for anything.
Street dim sums are usually simple, easy and fast to eat. However, the Shuangdang Soup was the beginning of slowly-eaten dim sums. It is suitable that you have a bowl of Shuangdang Soup the same time as you are talking to your friends somewhere in the street. Have a long discussion, have a nice soup.
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