Doubled-boiled soups (炖汤), where the ingredients are covered with water and then steamed for hours, are an important part of the Cantonese diet.
The menu changes according to season and available ingredients. Thick and heaty soups are usually eaten during winter, and clear consommés in summer.
While consumers in Hong Kong and Guangdong demand weather-appropriate soups, we in our perpetual summer did not acquire the same habit. That said, Singaporeans appear to prefer clear soups for lunch, and thick ones for dinner.
Double-boiled Chicken Consommé with Cordyceps flowers (虫草花炖鸡汤)