soups with boiled
kiyaw, thinly rolled,
pieces of dough,
made of wheat
flour and eggs and, in this case, filled with minced pork.
The soup also contains dried pounded
or Cantonese vegetable,
look chin or meat balls (fig.),
pork cracklings (fig.), and a slice of
hua chao thao or East Asian
white radish (fig.).