Arrowroot and Water Chestnuts in Chicken Soup

Arrowroot and Water Chestnuts in Chicken Soup

Arrowroot and Water Chestnuts in Chicken Soup

Soup Name:

Arrowroot and Water Chestnuts in Chicken Soup

Traditional Chinese Name:

馬蹄粉葛雞湯 (mǎtí fěn gé jī tāng)

Nature:  Slightly cooling

Taste: Sweet and savory

For more videos, you can follow us on YouTube.

A great soup for nourishing the lungs, helping with coughs and reducing phlegm.  

The key ingredient here is the water chestnut.  This is a common herb in the Chinese cuisine that is sweet, crunchy, and cooling.  It’s the root of a water plant that has a brown outer skin and crunchy internal flesh.

The water chestnut is a cooling herb and can be used to treat conditions with heat (such as fevers or infections).  It’s ideal for treating hot phlegm in the lungs and sinuses.

Be sure to buy water chestnuts that are firm in texture.  This means they are still fresh.  As they dry out, they soften and the interior becomes powdery.  The shelf live of water chestnuts is around 1 week in the fridge.

 

 

What’s involved?

Prep time: 30 mins

Cook time: 2 hours and 30 mins

Total time: 3 hours

Serves: 4-6 bowls

Ingredients
Cooking Instructions
  1. Cut smilax root & arrowroot into edible cubes
  2. Boil a pot of water to blanch smilax root, chicken & chicken feet (don’t cut nails as it will release oils into the soup)
  3. Boil soup water
  4. Wash and peel water chestnuts
  5. When water boils, add all the ingredients together
  6. Boil on high for 30 minutes and reduce to continually boiling for another 2 hour
  7. Serve and enjoy!  You can also serve the arrowroot and chicken feet as part of the meal!  That’s why I put in extra chicken feet! LOL.

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

A great help for fish or small bones in soups, including small ingredients such as barley, fox nuts, spices just to keep everything together.

A MUST HAVE in the kitchen!  Energy saving, cost effective, and perfect for busy chefs!  Check out my article here that explains it.

Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

I use these types of stove top safe tea pots to make most of my herbal teas!

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The Hong Kong Grocery Shopping Experience

The Hong Kong Grocery Shopping Experience

The Hong Kong Grocery Shopping Experience!

I love the diversity of grocery shopping in Asia, especially in Hong Kong!  You’ve got so many choices, market types, and variety!  Part of the beauty of being in Hong Kong is this exact accessibility to a lot of the Asian cuisines, ingredients, and shared experiences.

There’s no right or wrong in how to make Chinese soups.  The simple act of bringing together raw and dried ingredients to create a concoction of love to share with our friends and family is highly rewarding!

One of our mission at The Chinese Soup Lady is to bring our love of Chinese soups to the world!

TYPES OF GROCERY STORES:

The Japanese Superstores

 

You’ve got your Juscos, Apitas, AEONs, Don Don Donki, and other Japanese department stores that come with a lower level grocery store.  These are clean, bright, and carry a happy variety of Japanese products.  They also have a fantastic selection of sushi, seafood, and cooked foods!  

A lot in these shops are imported, so don’t expect a lot of English labels, but they do over label with some Cantonese and minimal English.  And, most of their products are super cute and have fantastic packaging!

The Wet Mart

One of my favourite and places to shop when it comes to making Chinese food and soups.  This is as local as it gets!  It does take some getting used to, once you overcome some of the smells, the wet floors, and the truly open market concept.  The amazing thing about wet marts is that you buy the amount you want.  There are some prepackaged items such as tulip bulbs, sweet potatoes, sugar cane, but in general, meat, seafood, and vegetables are sold in whatever amount you want!  And they fascinating thing is that everything is calculated in terms of “catty”, which is equivalent to 604.8 g!  Sometimes, I just make the size of meat or vegetables I want and they adjust accordingly.  Explore my video on my wet mart shopping experience!

 

The Local Chains

These are the most common ones that are distributed everywhere.  You can find them in most of Hong Kong, in almost every neighbourhood and they carry a variety of local and mixed groceries and goodies.  I tend to go to these for basics such as rice, toiletries, and condiments.  The great thing is that they do something localize it more depending on the area it’s in.  Some may carry more western goods, while others also lean towards Japanese or Korean.  I like these.  They are predictable, stable, and also do online shipping, which is amazing when you want to buy the heavy things like toilet paper, drinks, water, rice.

 

The Independents

These are the mom and pop shops.  There are a few categories which include:  dried foods, convenience stores, candy, fruit stands, herbs, frozen foods, etc…  These are also amazing and really have that neighbourhood feel to them.  You get to know the owners closely and then share experiences and ideas.  This is where some of my soup ideas and how to use the ingredients come from!

 

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Double-boiled Whole Winter Melon Soup

Double-boiled Whole Winter Melon Soup

Double-boiled Whole Winter Melon Soup

I’ve always been in awe with the restaurant-styled whole winter melon soups – I mean, how on earth did they do that? They must have some giant double-boiler inside and it always taste so yummy! It’s a true favourite of mine when I go to Chinese restaurants to be able to drink it – especially with all the yummy insides that go with it! So I did manage to find a baby whole winter melon – which will fit into my soup pot, so here’s the recipe for it. You can actually use this on a whole winter melon, but you’ll need to just cut off whatever amount doesn’t fit into your pot and go from there. This is a pretty labour intensive soup with many steps, but so worth it!

Soup Name:

Double-boiled Whole Winter Melon Soup

Traditional Chinese Name:

冬瓜盅 (dōng guā zhōng)

 

For soup and recipe videos, visit us on YouTube.

You’ll need: 1 whole winter melon, dried shrimp, dried conpoy, fresh shrimp, fresh pork, dried mushrooms, straw mushrooms, salt, cornstarch, oil and chicken broth.  In actuality, this is a quick boil soup first and then double-boiled within the winter melon – or at least, that’s how this recipe goes. The thicker the winter melon, the longer it will need to be double-boiled, but at least you make the soup base first.

To start, soak all your dried Chinese goodies for 10-15 minutes – this includes the mushrooms, the conpoys and the shrimp.

Cut up the mushrooms. We don’t need the mushrooms ends, so you can discard this. Cut the mushrooms into tiny cubes. The idea is to use consistency across all the soup ingredients so they are the same size.

You can start working on “emptying” the winter melon. Start by slicing the top straight across, these beautiful parts can be used in your soup (less skin). Using a sharp, thin, knife, cut about 1 inch away from the edge and completely remove all the middle. You can discard the seeds first and keep the flesh to be added back into the soup. Go deep and leave about 1-inch from the bottom, you’ll have to be careful here and just eyeball it. Try really hard not to puncture the winter melon!  Using any parts of the leftover winter melon, cube that into the same size as the mushrooms. This will be used for your soup later.

Same with your meats. Cube the raw shrimp and raw pork. After this, you can mix them together with a bit of salt, oil and corn starch, in preparation for frying.  In a pot, add a tiny bit of oil and pan fry the dried shrimp and conpoy. This makes the fragrance and all the flavours are ready to come out in the soup. In Cantonese, there’s a term called “exploding the fragrance” of the ingredients.

When cooked for about 3 minutes on medium-high heat, throw in the raw shrimp and pork and stir that around a little bit for another 5 minutes.

You will then have a beautiful and very fragrant medley of your meats for the soup. Good enough to just eat on its own – for sure! But don’t!! You need it for the soup!

Here’s where it gets tricky. I made a giant pot of soup – so much that it doesn’t fit into the winter melon, which is OK, because you can still drink the quick boil as a quick boil soup any way. I used 1 part chicken broth and 2 parts water – this is because I don’t like soup too salty, and you can always add more salt or chicken broth after.
So now, throw everything into your pot. The broth and the straw mushrooms (which are also diced) and the diced winter melon.

Let that boil on medium heat for 30 minutes. Meanwhile, in your double-boiler, set it up so that you have a the winter melon sitting on a metal low dish (to catch any soup just in case) and add hot water to the outside double-boiler.

Once it’s set up, you can turn up the flame to a medium-high to get the water boiling. Once your other quick boil soup is read, scoop in generous amounts of the meats and “stuff” (fill about half) and then fill the rest with the soup. It won’t all fill, but tis is life sometimes!

The idea is that the heat will soften the winter melon bowl and the flavours of the soup will just seep into the flesh and make it so deliciously yummy! Boil on a medium heat for about 30 minutes, or until you see that the winter melon has softened and turned translucent. This means, it’s ready!

Finally, serve! Use a hardy soup ladle and scoop the soup meats, the soup itself and don’t forget to go for the outer winter melon flesh – that’s why it’s cooked in the double-boiler!

This was one awesome soup and I was super proud that it was a huge success on my first attempt! I’ve also had requests to try it with a larger winter melon, so that will be my next project. There are so many variations you can make on the soup though, like including Chinese preserved ham, ham, go vegetarian?, carrots, onions – whatever!

What’s involved?

Prep time: 1 hour

Cook time: 30 mins pre-boil on soup + 2 hours in double-boiler (or until the whole outer melon softens)

Total time: 3 hours and 30 minutes

Serves: 4-5 bowls

Ingredients

  • 1 small whole winter melon (that has to fit in your double-boil pot) – emptied and cube the flesh
  • 7 fresh shrimp, beheaded and peeled
  • 1/2 pound of fresh pork
  • 5 dried conpoys (or scallops)
  • 1 tablespoon of dried shrimp
  • 10 small dried Chinese mushrooms
  • 5 fresh straw mushrooms
  • salt (for taste as needed)
  • oil (for frying the ingredients first)
  • cornstarch (to thicken the soup as needed)

Cooking Instructions

  1. Soak your dried Chinese ingredients in warm water for 10-15 minutes (Chinese mushrooms, conpoys, shrimp)
  2. Empty out the middle of your winter melon – keeping in completely intact with the exception of the top. Keep to 1-inch of melon left from the edge. Throw away the seeds.
  3. Cut all your ingredients into cubes – Chinese mushrooms (removing the stems), straw mushrooms, any left over winter melon, fresh shrimp, fresh pork
  4. Add 1/2 teaspoon of salt, cornstarch and oil to your fresh shrimp and pork and mix
  5. In a pot, add a tiny bit of oil and fry (drain water) the dried conpoy and dried shrimp for 5 minutes on medium heat
  6. Throw in the raw shrimp and pork and fry for another 5 minutes
  7. Keep on medium heat, add in 1 part chicken broth and 2 parts boiling water
  8. Add in the remaining winter melon flesh and straw mushrooms
  9. Boil on medium for 30 minutes
  10. In your double-boiler, raise your winter melon (in a metal deep dish) and add hot water.
  11. Once your soup boils, scoop in enough stuff and soup to fill the winter melon.
  12. Boil on medium high for 30 minutes – or until the winter melon flesh is translucent.
  13. Serve all, including scooping the winter melon flesh and enjoy

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Chicken Wintermelon Soup for Summer!

Chicken Wintermelon Soup for Summer!

Chicken Wintermelon Soup for Summer!

Soup Name

Chicken Wintermelon Soup for Summer!

Traditional Chinese Name:  

冬瓜雞湯 (dōng guā jī tāng)

 

For more videos, visit us on YouTube.

Here is a variation on the wintermelon soup using chicken as the protein instead of pork.  It’s slightly cooling, helping to repair your yin energy and release heat from the body. 

I used a new root that I normally don’t put into this soup, which is the Japanese gobo root.  It’s has earthy, dark, and rich tones, so only use 3-4 pieces of it.  Add in your Chinese herbal base of dried red dates, dried longans, dried scallops, and dried goji berries to lighten it up and you’ve got yourself a beautiful summer soup for the whole family!

 

 

What’s involved?

Prep time: 30 mins

Cook time: 30 mins on stove + 4 hours in thermal pot

Total time: 5 hours 

Serves: 8-10 bowls

Ingredients

Cooking Instructions

  1. Boil 1 separate pot of water to blanch your protein
  2. You can also begin to boil your pot of soup water in the thermal pot with the 3L of cold water
  3. Prepare your chicken any way you’d like.  I tend to quarter it and reserve the breast for another meal, using only the legs and bones.
  4. In your blanching pot, drop in the chicken bones and meat into the boiling water and blanch for 5-6 minutes, or until the water re-boils.
  5. Slice the wintermelon into large pieces, keeping the skin on.
  6. Using gloves, peel the Chinese (or Japanese) Yam and cut into large 2-inch thick pieces
  7. Cut the gobo root into 2 inch long pieces, keeping the skin on
  8. When your soup water boils, transfer the meat, add in the dried herbal ingredients, and all the roots and wintermelon
  9. Boil on high for 30 minutes
  10. Transfer for a thermal pot for another 4 hours to let it finish cooking
  11. Serve and enjoy!

For more videos, visit us on YouTube.

 

 

 

Chef tips:

  • Keep the skin on the wintermelon to prevent it from disintegrating into the soup
  • Use gloves when handling the Chinese or Japanese Yam root as it is slippery and can make your hands itchy
  • When using a whole chicken, you can save either the breasts or legs for another meal and use only the bones
  • Use a thermal pot to conserve energy and make the technology work for you!  

 

Quick Boil Chinese Soup Tips

Quick Boil Chinese Soup Tips

Quick Boil Chinese Soup Tips

So I’ve had various enquiries as to what constitutes a great quick boil and what are some tips I use for quick boils. It started out as a conversation with a colleague who said “I don’t have time to make these old fire Chinese soups!”, and I thought, well… there is a whole repertoire of quick boils soups available, why don’t I show my readers some and demonstrate just how easy and simple Chinese soups can be?

 

As a start, quick boil soups are soups that you typically can make under 30 minutes of boil, with 10-15 mins of prep time and is ready for immediate consumption.  Basically, you either have limited time or your stomach is demanding something quick.

 

 

Here are some common ingredients used in quick boil Chinese soups:

 

  • Melons make great quick boil candidates (winter melon, bitter melon, fuzzy melon, even watermelon and honey dew can be used!).
  • Fresh leafy greens such as bak choy, choy sum, napa cabbage are easy editions. Leafy vegetables tend to fare better in quick boil soups rather than old fire (or double-boiled soups).
  • Those great (smelly) dried Chinese seafood you find at the wet mart or Chinese herbalists are excellent! These include dried scallops (or conpoys), snails, conch, octopus, squid (cuttlefish), shrimp and whatever else you can find are excellent flavour enhancers when needed on such short notice.
  • Dried Chinese vegetables such as Chinese mushrooms, monkey head mushrooms,  and dried bak choy are also great quick boil additions! You’ll just need to soak the first thing you do if you’re preparing this soup.
  • Ready to go meats such as preserved Chinese Ham, cooked beef, fish, cuttlefish balls that are ready-to-serve or even any leftover meats such as pork ribs, steamed pork patty, chicken wings can be thrown into a quick boil.
  • Tofu! Tofu is a delight to add to quick boil soups. Tofu balls, large tofu chunks, ready-to-serve-tofu, tofu slices, however you can find them – you can definitely use them! A great vegetarian protein addition.
  • Easy meats such as fresh chicken wings, drumsticks, breasts, or sliced beef are good – you can even use frozen ones and use room temperature water to thaw quickly by soaking them in the water and changing the water a few times.

 

Here are also a few tips and tricks I’ve used for quick boil soups. Actually, I’d almost say they are critical to the success of the soup because you’ve got one constraint against you – time.

 

  • Use small cuts for everything – small cubes are best, especially for melons and vegetables such as carrots. Or go thin, like 2 cm thin slices of carrots, radish, mushrooms, etc..
  • Shuck corn if you like the corn separate, this will cook way faster. You can also use the cobs as part of the soup base.
  • Cut meats into smaller bite-sized pieces as well – they will also cook faster and as the water boils, it will release the flavours from more parts quicker.
  • Broths are your friends. If you need to enhance flavours, use chicken, beef or vegetable broth to boost the taste of the soup. Be sure to use MSG free ones.
  • Consider using the soup to help boil other parts of your dinner. For example, I will use the soup to boil broccoli for the children or choy sum for us. It’s a win-win situation!
  • If you’d like the soup to last a few days, you can definitely store leftovers in the fridge to be reheated up to 2-3 days later. I like making a bigger batch so I can consume later as to economize my efforts.

 

Try any of these quick boil soup recipes

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Hot and slightly spicy Korean Kimchi and Tofu Jjigae (soup)

Soup Name: Korean  Kimchi and Tofu Jjigae (Soup) Nature:  Cool (although could be warmer depending on how spicy you make it, but this is driven by the cooling white radish and tofu) Taste:  Sweet, Salty For more videos, you can follow us on YouTube.I know there's a...

Chinese-Styled Cream of Corn Egg Drop Soup

Chinese-Styled Cream of Corn Egg Drop Soup

Tea Name: Chinese-Styled Cream of Corn and Egg Drop Soup Chinese Name:  玉米湯 (yù mǐ tāng)   Nature:  Warm Taste:  Sweet, Salty For more videos, you can follow us on YouTube.There are as many versions of a Chinese-styled corn and egg drop soup as there are likely ABC...

Easy One Pot Cabbage and Sukiyaki Pork in Soup for Dinner

Easy One Pot Cabbage and Sukiyaki Pork in Soup for Dinner

Soup Name: Easy one pot cabbage and sukiyaki pork in soup for dinner This soup is slightly cooling because of the cabbage.   For more videos, visit us on YouTube.Looking for a simple, healthy, easy-to-make Chinese soupy dinner?  I've found one! If you love napa...

Winter Melon with Chicken and Mushrooms Rice Soup

Winter Melon with Chicken and Mushrooms Rice Soup

Soup Name: Winter Melon with Chicken and Mushrooms Rice Soup Chinese Name: 冬瓜雞湯飯 (dōng guā jī tāng fàn)   For more videos, visit us on YouTube.Sometimes, you just want something simple, something warm, something soupy, but all-in-one.   There's a concept called...

Snow Pears and Chen Pi (Tangerine Peels) for Coughs and Congestion

Snow Pears and Chen Pi (Tangerine Peels) for Coughs and Congestion

Soup Name: Recovery Healing Soup (for Wet Coughs, clearing phlegm and congestion) Chinese Name: 雪梨化痰茶 (xuě lí huà tán chá)  This tea is slightly cooling in nature and sweet to taste.   For more videos, visit us on YouTube.It seems that time of year again!  The...

Fragrant Pork and Cabbage Quick Boil Chinese Soup

Fragrant Pork and Cabbage Quick Boil Chinese Soup

Soup Name: Fragrant Pork and Cabbage Quick Boil Chinese SoupFor more videos, visit us on YouTube.No time?  Cost saving?  Want something quick?  I've been making these quick boil Chinese soups for awhile now!  You can still make healthy and delicious soups without that...

Chinese Winter Melon and Parma Ham Stew

Chinese Winter Melon and Parma Ham Stew

Soup Name:  Chinese Winter melon and Ham Stew Traditional Chinese Name:    For more videos, visit us on YouTube.I was inspired to make this soup one day when I walked by the wet mart and saw the vendor carving up this giant fresh winter melon and I thought,...

Fish Maw Chicken Egg Drop Soup

Fish Maw Chicken Egg Drop Soup

Soup Name:  Fish Maw Chicken Egg Drop Soup Traditional Chinese Name:      For more videos, visit us on YouTube.In the Chinese repertoire of soups, there's a type of soup called a "gung" (羹) in Cantonese.   These soups are traditionally thickened with corn...

Vietnamese Sour Fish Soup

Vietnamese Sour Fish Soup

I love soups. I particularly do love sour soups as an appetizer because they really bring out my appetite! I know sour soups aren’t for all taste buds, but here’s a simple one you can make at home with fresh ingredients. You can always adjust the sourness (and even...

Bitter Melon Soup with Corn and Pork Meatballs

Bitter Melon Soup with Corn and Pork Meatballs

Soup Name: Bitter Melon with Corn and Pork Meatballs Soup Traditional Chinese Name: 簡單菜湯 (Jiǎn dān cài tāng)  For videos, visit us on YouTube.I made this after work one day and managed to pick up fresh veggies and meat from the wet mart on the way home. Sometimes...

Quick Boil Pumpkin and Corn Vegetarian Soup

Quick Boil Pumpkin and Corn Vegetarian Soup

Soup Name: Quick Boil Pumpkin and Corn Vegetarian Soup Traditional Chinese Name: 簡單菜湯 (Jiǎn dān cài tāng)What started as a simple vegetable soup, turned into an interesting mix of hot and cold vegetables because I could! The children had the soup warm, served with...

Vegetarian Sweet Potatoes, Potatoes and Corn Broth with Orzo

Vegetarian Sweet Potatoes, Potatoes and Corn Broth with Orzo

Soup Name: Vegetarian Sweet Potatoes, Potatoes and Corn Broth with Orzo For more videos, visit us on YouTube.     I know, the orzo doesn’t make it very Chinese, but my family loves small-sized pasta that I decided to turn this soup into a solid meal for the...

Snow Pear and Dragon’s Eye Sweet Dessert Soup

Snow Pear and Dragon’s Eye Sweet Dessert Soup

Soup Name: Snow Pear and Dragon's Eye Sweet Dessert SoupOne day, in the thick of a winter evening, when all the children lay sleeping, I suddenly had this urge for something sweet, crunchy and hot.  No panic.  Taking a peek in the fridge, I found one giant snow pear...

Quick Boil Winter Melon, Mushrooms with Corn in Chicken Broth

Quick Boil Winter Melon, Mushrooms with Corn in Chicken Broth

Soup Name:  Quick Boil Winter Melon, Mushrooms with Corn in Chicken Broth Traditional Chinese Name:   冬瓜冬菇 玉米 雞熬湯(dōng guā dōng gū yù mǐ jī ao tāng) Nature of soup:  Slightly cooling (primarily from the winter melon)This is the start of the “Quick Boil Series” of...

Simple Vegetable Soup for Children

Simple Vegetable Soup for Children

Soup Name: Simple Vegetable Soup for Children Traditional Chinese Name: 簡單菜湯 (Jiǎn dān cài tāng)  At the last minute, I needed to stay home and make dinner - so while scrounging through my staple supplies of groceries, I found 3 simple ingredients to whip up a...

Tomato Fish Soup

Tomato Fish Soup

Soup Name: Tomato Fish Soup Traditional Chinese Name: 番茄魚湯 (fān qié yú tāng) This soup is slightly sweet and sour and neutral in nature.For more videos, visit us on YouTube.Tomatoes are the ideal partner in fish soups. It helps alleviate some of the fishy scent as...

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Making Vegan Chinese Soup for Freezing

Soup Name: Vegan Green Radish Carrots and Corn Chinese Soup for Freezing Traditional Chinese Name: 紅青蘿蔔湯 (hóng qing luóbo tang) Nature:  Cooling Taste: Sweet and savory For more videos, you can follow us on YouTube.This is a series of "MAKING FROZEN CHINESE SOUPS" for...

Homemade do-it-yourself Hot Pot for Dinner!

Soup Name: Homemade do-it-yourself hot pot for dinner!  Tonight, is a tomato soup base. Traditional Chinese Name: 番茄火鍋 (fān qié huǒ guō), aka in Cantonese, DA BEEN LO! Nature:  Warming Taste: Sweet and savory  For more videos, you can follow us on YouTube.Here are the...

Did you know rice water is amazing for your skin?

Did you know rice water is amazing for your skin? Integrate it into your skincare routine today! Rice is known to be antiaging, anti-inflammatory, whitening, photoprotective, and moisturizing!One guiding principle in Traditional Chinese Medicine is the yin yang...

Amazing soup making and kitchenware on Temu! Come unpack with me!

AMAZING SOUP MAKING AND KITCHENWARE FINDS on TEMU!I've recently discovered Temu and the shopping experience is AMAZING!  Their kitchenware, soup making, and cooking equipment is vast, affordable, and some innovation products!  Come explore haul #1 with me.  I've...

Post run wind expelling and lung healing Chinese tea

Tea Name: Post run wind expelling and lung healing Chinese tea Traditional Chinese Name: 红枣甘草羅漢果薑茶 (hóng zǎo gān cǎo luó hàn guǒ jiāng chá) Nature:  Warming Taste: Sweet and slightly bitter For more videos, you can follow us on YouTube.The tea is warming!  It's got...

Homemade do-it-yourself Hot Pot for Dinner!

Soup Name: Homemade do-it-yourself hot pot for dinner!  Tonight, is a tomato soup base. Traditional Chinese Name: 番茄火鍋 (fān qié huǒ guō), aka in Cantonese, DA BEEN LO! Nature:  Warming Taste: Sweet and savory  For more videos, you can follow us on YouTube.Here are the...

Post run wind expelling and lung healing Chinese tea

Tea Name: Post run wind expelling and lung healing Chinese tea Traditional Chinese Name: 红枣甘草羅漢果薑茶 (hóng zǎo gān cǎo luó hàn guǒ jiāng chá) Nature:  Warming Taste: Sweet and slightly bitter For more videos, you can follow us on YouTube.The tea is warming!  It's got...

How to meal prep Chinese soups in batch (for rice cooker or stove top)

I have no time! I still want delicious Chinese soup! I want something easy! You got it!  When I did my initial "experiment" on testing the rice cooker to make Chinese soup, I honestly didn't know what to expect - BUT... it turned out amazing!   And then, it got me...

Warming Chinese Herbal Tea for Menstruation and Menopause

Tea Name: Warming Chinese Herbal Tea for Menstruation and Menopause Traditional Chinese Name: 女士茶 (nǚ shì chá) Nature:  Warming Taste: Sweet For more videos, you can follow us on YouTube.This warming Chinese herbal tea is designed to heal, promote stagnant Qi in the...

Red Dates, Longan, and Wolfberries Warming Chinese Herbal Tea

Tea Name: Warming red dates, longans, and wolfberries Chinese herbal tea Traditional Chinese Name: 红枣茶 (hóng zǎo chá) Nature:  Warming Taste: Sweet For more videos, you can follow us on YouTube.This is one of the most common warming Chinese herbal teas available. ...

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