Soup Name: Snow Pears, Chayotes and Seabed Coconut in Pork Broth
Traditional Chinese Name: 雪梨合掌瓜湯 (xuě lí hup jeung gwa tāng)
Introduction: A mildly cooling soup that helps relieve heatiness, assist in cough and is naturally sweet. It’s great for kids, easy to make and contains all natural ingredients. You can use chicken meat with this instead of pork bones (or pork shank). If you can’t get fresh (or frozen) seabed coconut, the dried version is sufficient (although not as sweet, so you can substitute additional snow pears).
Soup Name: Preserved Mustard Greens in Pig Stomach’s Soup
Traditional Chinese Name: 豬肚酸菜湯 (Zhū dù suan cai tāng)
Introduction: A pretty traditional type of Chinese soup that uses white peppercorn – there are only a few that use this ingredient. It is not particularly spicy, but it does have an interesting taste that is probably acquired. My children didn’t like this soup at all, but with more pork bones (or pork shank) and less pepper, it can be a very appetizing soup because of the preserved mustard greens. Excellent for spring as it helps remove moisture from the body during the wet and stuffy rainy season.
Soup Name: Fish Maw with Seabed Coconut and Pork Bones
Traditional Chinese Name: 海底椰花膠豬骨湯 (hai di ye huā jiāo zhū gǔ tāng)
Introduction: Fish maw is usually associated with a chicken soup base, but it is just as ideal with pork. This soup is not naturally that flavorful (as fish maw itself has no taste and neither does dried lily bulb). The seabed coconut gives it a slightly sweet tinge, but you can consider adding some vegetables (like corn or carrots) to further enhance the flavor. Salt to taste as necessary – although it’s still refreshing without the salt.