Egg Drop Soup is one of the oldest and most beloved soups in Chinese cuisine, with roots tracing back over 2,000 years. Its Chinese name, dan hua tang (蛋花汤), means “egg flower soup,” referring to the delicate, flower-like ribbons of egg that form when beaten egg is poured into hot broth. Traditionally enjoyed in homes and teahouses alike, it was prized for being quick to prepare, economical, and nourishing — qualities valued in Chinese cooking for generations. Over time, it spread beyond China and became a staple of Chinese-American restaurants, appreciated for its simplicity, elegance, and comforting warmth.