羹 (gēng) - Thick soup or broth & a type of thick, viscous soup or stew

羹Tone 1

gēng ｜ 19 strokes ｜ radical:

枫惠

羹 · gēng

Thick soup or broth;

a type of thick, viscous soup or stew in Chinese cuisine, often containing meat, vegetables, and starch as a thickener.

Thick soup or brotha type of thick, viscous soup or stew

Usage highlights

Thick soupEgg drop soupFish soupMeat soupBean curd soupLamb soup

Synonyms

  • 汤— soup (generally thinner consistency)
  • 糊— paste, thick liquid

Antonyms

  • 干— dry (opposite of liquid/soup)
  • 固体— solid (opposite of liquid food)

Usage & contexts

Examples

  • I ordered egg drop soup (鸡蛋羹).
  • This fish soup is very thick (鱼羹).
  • They serve a special lamb soup (羊肉羹).
  • Bean curd soup is a common dish (豆腐羹).

Collocations

  • Thick soup(羹汤)
  • Egg drop soup(鸡蛋羹)
  • Fish soup(鱼羹)
  • Meat soup(肉羹)
  • Bean curd soup(豆腐羹)
  • Lamb soup(羊肉羹)

Idioms

  • Dividing up the prey while the bear is still alive(分一杯羹)
  • Leftover soup and cold rice(残羹冷炙)
  • A cup of soup(一杯羹)
  • The scalded cat fears cold soup(惩羹吹齑)

Cultural background

FAQ
  • 羹 has been an important part of Chinese cuisine since ancient times, mentioned in classical texts.
  • In traditional Chinese dining,羹 refers to thicker, more substantial soups compared to clearer 汤.
  • The character appears in historical idioms reflecting social customs and wisdom.

FAQ