When i was a kid i disliked soups. In the traditional Cantonese cuisine soups are held in very high regard, but i did not like how soups were served after a main meal was finished with.

I always wondered how Cantonese people can make room for all that food??? And then a hot savoury soup to finish??? Am i missing something here where's the ice cream fulafoofoo?

It was only until i learnt about the philosophy of eating that made me appreciate soups. In the Chinese culture we only eat to about 70% full, saving space in the stomach for digestion if there isn't more food to be had. If there are more munchies to be had then space has been allocated for the endevour.

Chinese people do not eat sugar much and also in flavouring food it is frowned upon to put too much. Let the ingredients of the food come alive and let the skill of a chef's cooking reveal itself, rather than masking imperfections with flavourings.