page_title: Geng (dish)
section_title: History
hierarchical_section_title: Geng (dish) / History
caption_attribution_description: English: a bowl of beef stew (thick soup) in Fujian style中文（繁體）‎: 閩式牛肉羹
context_page_description: Gēng is type of thick soup or paste found in Chinese cuisine. Its thickening agent is usually starch which makes the soup translucent and smooth. Many soups can be cooked in this way, such as expensive shark fin soup, Madame Song's fish soup, and corn soup.
context_section_description: Geng dishes have been important in Chinese cuisine since early dynastic China, during or prior to the Shang Dynasty (1600 BC -1046 BC). In the past, the term "geng" was used to refer to any cooked soup or stew, with households serving it daily and for festive events.
  In modern times, geng dishes consist of different ingredients commonly found in the night markets of Taiwan, and quite commonly in Fujian and Taiwanese cuisine. In Taiwan, the character for geng is sometimes written as "焿" and sometimes as "粳".
  The Lao (ແກງ, [kǣng]) and Thai language (แกง, [gɛɛng]) terms for curry, stew, or soup, are believed to have been derived from the Middle Chinese pronunciation of geng (羹). The Vietnamese term for soup, canh (e.g., canh chua), descends from the Sino-Vietnamese form of 羹.
caption: A bowl of Fujian style beef geng
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