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An especially nice way to present soup may be tableside pitcher service. The solids are arranged on the bottom of a soup plate and the broth is in a pitcher. The server places the plate before the customer and then pours the broth over the solids. You can even squeeze some sauces or other purees on the bottom of the plate for added drama. This works better with meats that are nicely sliced or shredded and vegetables that are trimmed to fit in spoons. My dad did this for us with jook (rice porridge) and thin slices of raw fish or beef when we were little. Besides the meat, there were also shredded green oinions and ginger, a few drops of sesame oil and sometimes cilantro.
 
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