浓汤

浓汤 (nóngtāng) refers to a thick or rich soup, typically made by simmering meat, vegetables, or other ingredients in a broth until it becomes hearty and flavorful. It is often distinguished from lighter broths by its density and depth of flavor.

The character 浓 (nóng) means 'thick' or 'rich,' while 汤 (tāng) means 'soup.' Together, they form a compound that literally translates to 'thick soup,' emphasizing the consistency and richness of the dish.

浓汤 is commonly found in Chinese cuisine, especially in northern China, where soups are often more robust and hearty. It can be served as a main dish or as an accompaniment to rice or noodles. In everyday conversation, it may also refer to any particularly flavorful or substantial soup.