Cantonese people are particular about the heat level when simmering soup.
Tips
culture
Cornerstone of Cantonese home cooking: meat or bones simmered for 2–4+ hours with medicinal herbs (枸杞, 红枣, 党参) until flavors meld. Called 老火汤 (lǎohuǒ tāng, ‘old-fire soup’). The pot itself is a 煲 - a clay or ceramic vessel.
