Winter Melon Rib Soup
Quick Info
- Flavor
- Mild, clean, and subtly sweet. The winter melon contributes a gentle, cooling sweetness while the pork ribs add savory depth.
- Texture
- Translucent, melt-in-your-mouth winter melon pieces with tender rib meat in a light, clear broth.
- Spice Level
- Not spicy
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The story
Cantonese cuisine is famous for its slow-simmered soups (老火汤, lǎo huǒ tāng), and winter melon rib soup is one of the most popular. In traditional Chinese medicine, winter melon is considered a “cooling” food. It is popular in the sweltering south. Despite its name, winter melon has nothing to do with winter: it is harvested in summer and gets its name from the white, frost-like coating on its rind.
What to expect
A clear, delicate broth with large chunks of translucent winter melon and pork ribs. The winter melon starts out looking like pale green blocks but becomes almost glass-like and impossibly soft after simmering. It practically dissolves on your tongue. The broth is clean and light, unlike heavy, creamy soups. Cantonese diners consider this soup medicinal and restorative.
Tips
Cantonese soups are traditionally served before the meal as a starter, not alongside it. If dining Cantonese-style, order this first. The broth is the point: drink it slowly and savor it. The winter melon pieces are soft enough to break apart with a spoon. Newcomers will find these among the mildest, most approachable Chinese soups.