The difference between Bao and Dun: The cooking method should also be adjusted according to the preferred texture. There are two different cooking methods for nourishing soups: "Bao" and "Dun". Bao involves directly placing the pot on a flame to simmer, while Dun is based on the principle of steaming in a water bath. Bao soup reduces as it cooks, making the ingredients soft and tender, whereas Dun soup retains its original broth, remaining clear and not cloudy. Generally, whether it's "Bao" or "Dun", it should be simmered for at least 3 hours, and it's best consumed within 24 hours to ensure its fresh taste and allow its nutrients to be fully absorbed, maximizing its effectiveness.
Dun Soup
Uses the indirect heating method. Place the ingredients and clear water in a clay pot, cover it, and then place it inside a larger pot (the water level in the larger pot should be lower than the clay pot, so that it does not overflow when the water boils). The indirect steaming method ensures that the ingredients and broth are heated evenly, preventing the fresh aroma from escaping, and the broth remains as clear as water. Furthermore, no water needs to be added during the steaming process. If the amount of water used is one bowl, the ingredients will be thoroughly cooked but remain intact in shape. The meat is soft and tender, and you eat both the ingredients and the broth together. Because Dun soup has a more original flavor than Bao soup, it is often consumed by Cantonese people from the Mid-Autumn Festival to the Winter Solstice, usually before a meal.
Bao Soup
Place the ingredients and clear water in a clay pot and heat it directly. Although this method is simple, the result is not as good as the indirect steaming method. Moreover, during the simmering process, water must be added as the broth continuously evaporates. Additionally, this direct heating method tends to make the broth cloudy, and the ingredients, after being cooked for a long time, often lose their shape. Their flavors seep into the broth, making the ingredients themselves astringent and tasteless. Therefore, when eating, the ingredients are usually scooped out, and only the broth is consumed. It is often served in restaurants and is less nourishing than Dun soup. Cantonese people drink it almost every day.
Special Note:
Whether making Bao soup or Dun soup, it's best to add enough water at the beginning. Adding water midway will affect the flavor and color of the soup.
Gun Soup: Add vegetables, eggs, meat, or seafood to boiling water, season, and quickly remove from the heat once the ingredients are cooked. For example, Tomato and Egg Drop Soup takes only a few minutes to make.
Bao Soup: Place all soup ingredients in a clay pot, add water, bring to a boil over high heat, then reduce to a low heat and simmer for 2 to 3 hours. The method is simple. The principle is not to add water midway, as it will ruin the texture of the entire soup. Rich and clear broths can be made according to personal preference.
Dun Soup: It's better to drink the soup than eat the meat. Among the various soups, "indirectly steamed" Dun soup is of the highest quality. If the recipe contains acidic ingredients, they need to be treated beforehand to remove any gamey or greasy taste. Then, add various other ingredients and clear water, and steam indirectly for 4 to 6 hours. The principle is that the high temperature and steam from the outer pot indirectly raise the temperature inside the steaming pot to the boiling point, forcing all the essence of the ingredients into the soup. Dun soup has a clear broth and a more original flavor.
Three Methods to Fix Overly Salty Soup
① If the soup is too salty, wrap some cooked rice in a cheesecloth and place it in the soup. It will absorb the salt and reduce the saltiness.
② If the soup is too salty, add a few slices of potato and cook them together. Remove them immediately once cooked, and the soup will be less salty.
③ If the soup is too salty, add a few pieces of tofu or tomato slices and cook them together. Their effect in reducing saltiness is the same as adding potatoes.
Bao soup involves directly heating the ingredients and clear water in a soup pot. This method is simple. This direct heating method easily makes the broth rich. After being cooked for a long time, the flavor and nutrients of the ingredients mostly seep into the broth. Therefore, when eating, the ingredients in the soup are usually scooped out. You drink the soup first, and then the ingredients are eaten with a dipping sauce made from Cantonese light soy sauce, chopped green onions, ginger, and chili. Bao soup is heated directly.
Dun soup uses an indirect heating method. The ingredients and clear water are placed in a steaming pot, covered with a lid, and then set inside a larger pot (the water level in the larger pot should be lower than the steaming pot, so that it does not overflow when the water boils). When eating, the soup and ingredients are consumed together. Dun soup is generally used for making nourishing tonics. Dun soup is heated indirectly.
Editor's Summary: People can choose different soup-making methods based on their preferred texture. However, generally speaking, whether it's Dun soup or Bao soup, it should be simmered for at least 3 hours, and it's best consumed within 24 hours to ensure its fresh taste and allow its nutrients to be fully absorbed, maximizing its effectiveness. Additionally, for both Dun and Bao soups, it's best to add enough water at the beginning. Adding water midway will affect the soup's flavor and color.