Cantonese slow-cooked soup

Description

Slow-cooking is a Cantonese technique of cooking soups by slowly simmering meat and any other ingredients over low heat. The soups are often found at banquets, but are also consumed for their medicinal properties. In China, there is a soup for every season and every ailment, so winter melon soup is typically consumed when it's too hot outside, while spare rib and watercress soup is also consumed for its cooling effect on the human body. Traditionally, Chinese slow-cooked soups are made from lean meats, fish, vegetables, and natural flavorings such as fresh herbs. Since the soups are renowned for strengthening one's health, but take a long time to cook, soup chain stores have become fairly popular throughout Cantonese-dominated cities such as Hong Kong.