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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Hubei Province — the 'province of thousand lakes' where lotus farming thrives
II
Description
Ou tang: slow-simmered pork ribs with lotus root from Hubei's lakes — one of China's great regional soups. The lotus root starch thickens the broth naturally while absorbing pork fat, creating silky, sweet-savoury depth.
III
The Thread
—Cantonese tong sui (sweet soups)
—Vietnamese canh sen (lotus soup)
—Korean yeon-geun galbijjim (lotus root ribs)
IV
Flavour Context
Sweet, starchy, clean pork broth with natural umami depth from the lotus root
Pillars V — VII
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