Corn crab soup
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| Corn crab soup | |||||||||||
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| A cup of corn crab soup | |||||||||||
| Traditional Chinese: | 1. 蟹肉玉米湯 2. 蟹肉粟米羹 3. 蟹肉玉米羹 4. 玉米蟹肉湯 5. 粟米蟹肉羹 6. 玉米蟹肉羹 |
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| Simplified Chinese: | 1. 蟹肉玉米汤 2. 蟹肉粟米羹 3. 蟹肉玉米羹 4. 玉米蟹肉汤 5. 粟米蟹肉羹 6. 玉米蟹肉羹 |
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Corn crab soup is a dish found in Chinese cuisine, American Chinese cuisine, and Canadian Chinese cuisine. The soup is actually cream of corn soup with egg white and crab meat or imitation crab meat added. It is most likely of southern Chinese origin.
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[edit] Etymology
The soup may also be called crab meat and corn soup, sweet corn soup with crab meat, corn soup with crab meat, crab meat with sweet corn soup, or crab meat cream corn soup.
[edit] Regional
This soup is found in Chinese restaurants in mainland China,[1], Hong Kong,[2] Taiwan,[3] and some Southeast Asian nations such as Singapore,[4] Malaysia, Indonesia, the Philippines, and Thailand. It is particularly popular in Hakka-speaking regions of southern China and Taiwan. It is also popular in Chinese takeout restaurants in the United States, Canada,[5]Europe,[6] and Japan.[7] In the Philippines it is called sopang mais.[8]
The soup may be derived from tofu-crab soup, a soup also found in restaurants in North America.
