Categories: Cantonese Cuisine

Introduction: Egg and ginger stew is a special snack of the Han nationality in Guangzhou and belongs to the Cantonese cuisine. After the labor of a woman, her mother or mother-in-law will cook egg and ginger stew for the sake of her postnatal health. Eggs cooked with ginger and sweet vinegar tastes sweet and sour and is appetizing and nutrient-rich. The dish is regarded as one kind of excellent tonics for postpartum women. Due to the sweet and sour taste and significant effect on beautifying, it goes beyond the special food for postpartum confinement, but gets popular among people, especially women.