Talk:Corn crab soup
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[edit] Chinese characters
Can Chinese characters be added to this article? Badagnani 05:06, 4 October 2006 (UTC)
- Done. Badagnani 19:55, 17 February 2007 (UTC)
[edit] Not so
I first had this soup when I was living in Hong Kong, about 10 years before the 1997 transfer of power to China. It was a staple in dai pai dongs, and in small restaurants in the city. I'm quite convinced that it's not just an American-Canadian thing. If it's popular in America and Canada, it's likely that it was brought to Canada by the Hong Kong immigrants who came over in the '80s. --—The preceding unsigned comment was added by 4.252.246.11 (talk • contribs).
- Are you sure this is a Chinese receipe to begin with? I remember creamy corn soup was served in the cafes style restaurants in Hong Kong a few decades ago, but they usually just put some ham in it. Of course, crab meat is just a variation. May be it is just a fad with the crab meat recently. I've been away from Hong Kong for so long that I don't qualify to comment on this. This receipe is so simple that anyone can serve this soup. I remember that Costco in the US was selling another version of Corn Crab Soup in plastic containers in their refrigerated food section. I bought a batch to try, it was definitely prepared the Western manner. It was like clam chowder. It is kind of strange to label this as a Chinese receipe. Kowloonese 23:46, 16 February 2007 (UTC)
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- Hmm, if it's found in North American Chinese restaurants and Chinese restaurants in HK and Taiwan, wouldn't it be considered Chinese? Sometimes these dishes are hard to trace. Badagnani 19:54, 17 February 2007 (UTC)
