Fragrant Vegetables in Salmon Soup

Fragrant Vegetables in Salmon Soup

Fragrant Vegetables in Salmon Soup

Soup Name:

Fragrant vegetables in salmon soup (Cantonese-styled)

Traditional Chinese Name:

雜菜蕃茄三文魚湯 (zá cài fānjiā sānwènyú tāng)

Nature:  Slightly cooling

Taste: Sweet and savory

For more videos, you can follow us on YouTube.

Tomatoes in a fragrant fish broth is a very common soup in the Cantonese soup repertoire.  It is commonly found in household soups and restaurants in Hong Kong.  The vegetables are optional, but do add to the abundance of the soup.  And there are many variations of this soup available as each chef customizes to their creative juices!

You can essentially use any fish for this type of soup.  Generally though, the Chinese will use more commonly found and affordable fish and usually the heads and tails and bones, reserving the flesh for steaming or dishes.

 

TIP!

 

I would recommend using a soup bag for any fish soups, however for this one, salmon bones are quite large and I was lazy and wanted to fry everything in one shot, so opted for not using one.  A soup bag helps keep soup bone safe and allows you to remove the fish easily and keep all the disintegration together.  I’ve bought these ones from Amazon, which are amazing!

What’s involved?

Prep time: 30 mins

Cook time: 2 hours

Total time: 2 hours and 30 mins

Serves: 10 bowls

Ingredients
Cooking Instructions
  1. Let’s start by frying the fish first in some ginger to seal the flavours and get it fragrant (and not fishy).  You can use a shallow pan or your soup pot (that’s what I’m doing in my cast iron pot because I was feeling lazy!).
  2. I’ll wash the fish in warm water first and then pat dry with paper towels.
  3. In your pot or pan on medium heat, add 2 tablespoons of oil (enough to cover the pan) and then gently lay your fish flat so as much surface area of the fish can cook
  4. At this time, I will also make space for the pork shank to fry (instead of blanch in boiling water).  This is also because I was feeling lazy and wanted that fried fragrant flavour!
  5. Fry for 5 minutes or until it begins to golden brown.  It doesn’t need to be fully cooked, but at least the skin is browned. 
  6. Turn the fish on the other side and fry for another 5 minutes.  
  7. You can also rotate the pork shank around as it browns.
  8. At this time, you can prepare your vegetables, cut into smaller pieces.
  9. If you want, you can now put your fish pieces into a soup bag to begin the soup boiling to prevent the bones to disintegrate and for easier removal from the pot.
  10. I will also use the pan or pot to brown some of the potatoes, but this step is optional
  11. Add in the water to the soup, be sure to leave a bit of space to allow for the all ingredients
  12. Then add in all your ingredients to the soup
  13. Cover and bring to a full boil (about 20 minutes on full boil)
  14. And reduce to a low boil for another 2 hours
  15. Serve and enjoy!

This soup is also packed full of collagen!  The fish heads are the key ingredients that really to release all this sticky goodness into the soup.  One of the amazing things of using fish heads is both to not waste any part of the fish and also the amount of amazing collagen that’s available in the soup!

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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Cooling Snow Pears and Apples in a Chrysanthemum Tea

Cooling Snow Pears and Apples in a Chrysanthemum Tea

Cooling Snow Pears and Apples in a Chrysanthemum Tea

Tea Name:

Cooling Snow Pears and Apples in a Chrysanthemum Tea

Traditional Chinese Name:

雪梨蘋果菊花清熱茶 (xuě lí píng guǒ jú huā qīng rè chá) 

Nature:  Cooling

Taste: Sweet and sour

(You can read this article on the impact on your body of different food tastes!)

For more videos, you can follow us on YouTube.

When it’s hot, stuffy and the temperatures are blowing the thermometers through the roof, this deliciously sweet and tart tea is perfect for this type of weather!

The mercury hit 32 C yesterday and what better way to cool the body than with a cooling, sweet tea that can help reduce internal heat, clears and disperses dryness, and moistens the lungs and stomach.   

The amazing thing about this tea is that you can also enjoy the snow pear and apples as part of the tea.  With the right cook time of 10 minutes, parts of the fruit are still semi-crunchy!  So delicious!  And you don’t need to add any sugar or honey because of the natural sugars of the fruit.

 

What’s involved?

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 2 cups

Ingredients
Cooking Instructions
  1. Cut up your snow pears and apples into cubes, keeping the skin on.  This helps hold it together and not disintegrate, but actually, from a Traditional Chinese Medicine benefit perspective, it’s the skins that hold the most value!  I talk about this below a little more!
  2. In a stove top safe ceramic or glass pot, add all your ingredients together
  3. Boil on medium high for 10 minutes, or until it’s bubbling for at least a good 5 minutes to really get the flavours out
  4. Serve and enjoy!
  5. You don’t need to add any honey or sugars at all!  

Snow pear are amazing for cooling and moisturizing the body, targeting the lungs and stomach.  It’s perfect for yin deficiencies (which includes cough) and reducing fire in the body and lungs.

It’s actually the skin of the snow pear that has the most power!  That’s why I keep them on when I’m making a tea with them or a soup.  And they provide a good source of fiber for the body.

Alternatively, if you don’t eat snow pear skins when you’re having the fruit, I would suggest to keep the peeled skin to dry, or freeze in a ziploc to save for use in soups or teas, but you don’t need to eat them!

 

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

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

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 thought that this is a fusion (and not completely authentically Korean) of Chinese and Western elements, and you’re right! 

The Korean soup dashi base though, I can assure you is completely authentic!  You can find the full post and video available for you to start this amazing soup.

The great thing about this soup base is that you can make so many soups with this base!  And today, I really wanted a kimchi and tofu soup (usually served with rice!). 

Once you have the soup base, you can craft or create the soup you want.  I’ve gone with a simple combination that is less spicy and a bit untraditional in that it’s more like a Chinese fusion version with the Korean dashi soup base.

Some key ingredients in Korean spicy stews is the pepper flakes.  This is what makes it bright red and spicy!  

What’s involved?

Prep time: 5 mins (with 40 mins from dashi prep)

Cook time: 10 mins

Total time: 15 mins

Serves: 1 L individual pot of stew (or soup)

Ingredients

Optional:

  • 20 g of Korean pepper flakes (gochugaru)
  • 1 tsp of toasted sesame oil
  • 1 raw egg

 

Cooking Instructions

To make the Korean dashi (soup base), you can follow these instructions below (and also following this post):

 

  1. Remove the heads from your dried anchovies and put them into your soup pot.  No washing or cleaning is needed, just simply remove from the bag.
  2. Remove the dried seaweed sheet from the packaging and snap into pieces to fit into the pot and put into the pot
  3. Peel your white radish (enough to remove all the skin if you plan to eat it, as the skin can be quite tough and unpleasant to eat) and slice into 1 cm thick slices (or any thickness you’d like)
  4. Put everything into your soup pot
  5. Add in the water
  6. Boil on high for 10 minutes, covered
  7. Reduce boil to another 20 minutes
  8. Strain all the ingredients, separating the liquid from the soup goodies 
  9. This strained soup is your dashi!  You can use directly as is into your soup of choice or put into mason jars and store in the fridge for up to 3 days.

To make the rest of the kimchi tofu soup:

 

  1. In a separate individual pot, scoop the Korean dashi soup to start this dish.  For mine, I’m using ox tail and fresh white radish, so I’ve scooped healthy amounts as part of my meal.  Scoop in ONLY HALF the volume of the pot as you’ll want to save space for the additional ingredients
  2. Turn that on to a medium boil
  3. Add in the fresh kimchi, soft tofu (in the middle), fresh cabbage and any meats
  4. Cover and let that boil for 10 minutes to allow all the ingredients to soften together
  5. Once soft, you can garnish with green onions
  6. Serve while still bubbling and enjoy!

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!

EXPLORE MORE

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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...

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GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

Papaya and Snow Fungus in a Pork Herbal Soup

Papaya and Snow Fungus in a Pork Herbal Soup

Papaya and Snow Fungus in a Pork Herbal Soup

Tea Name:

Papaya and Snow Fungus in a Pork Herbal Soup

Chinese Name: 

木瓜雪耳豬骨湯 (mù gua xuě ěr zhū tāng)

Nature:  Warm and ideal for moisturizing the body and lungs, supporting digestion and soothing the stomach.

Taste:  Sweet

For more videos, you can follow us on YouTube.

I simply love snow fungus!  And this combination is a beautiful one in that at times, you’ll find this a dessert and other times, a soup!  I know, super strange.  But the combination of papaya + snow fungus can swing both sweet and savory! Which makes it so amazingly diverse!

What makes this combination so amazing?  It’s a combination of nourishing and lubricating the lung, stomach, and spleen with the papaya and the snow fungus.  This soup can soothe and aid in digestion, heal the stomach and stomachaches, and support lung treatment in coughs and dryness.  And of course, the added benefits of the plant collagen that is found in snow fungus (which, by the way can hold 500 times its weight in water!).  Reference this interesting article in the National Library of Medicine regarding snow fungus and its composition of collagen.

This is an easy to make, nutritious soup that is packed full of Vitamin C and beta-carotene. It is deliciously sweet and refreshing and ideal for autumn or winter days. You can use chicken to make it more warm and also add a variety of other ingredients to make it a meal.

Regardless of weather, this soup is designed to be moisturizing (from the inside) and perfect if you’ve got dry skin, dry lips, dry tongue (this is one key indicator from a TCM perspective).  In fact, some Chinese people claim that it’s part of their skin care regime to be consuming foods of this nature.  Bird’s nest is another one of those delicacies that call into this category of “self care”.  And you will often here Chinese ladies (and mothers) tell you how great this recipe is to stay looking “young”!

 

What’s involved?
Prep time: 15 mins

Cook time: 1 hour 30 mins

Total time: 1 hour 45 mins

Serves: 8 bowls of soup

Ingredients
Cooking Instructions
  1. Rinse and soak dried snow fungus in a bowl of enough water to immerse it in for about an hour (or until soft)
  2. In a separate pot of boiling water, blanch pork bones for 5 minutes, set aside and cool
  3. Boil your soup water
  4. Wash and cut papaya into large edible cubes
  5. Using scissors, cut out the middle of the snow fungus (the hardest part) and cut the other portions into edibles pieces
  6. When your soup water boils, add in the pork bones, papaya and Chinese herbs.  I made this soup in the morning and set it into the thermal pot for the whole day, coming back to the soup in the afternoon and then dropping in the snow fungus to cook for another 2 hours.  Depending on how soft you want the snow fungus, I’d say at least an hour.
  7. Boil on high for 30 minutes and reduce to medium heat for another hour
  8. Serve and enjoy!
Tips and tricks:

  • Here’s a quick video on how to prepare snow fungus for Chinese soups
  • Be sure to cut out the hard middle, or buy snow fungus that doesn’t have the middle and is broken up
  • I like to use red papaya instead of green papaya for this version (green is more traditionally known to support milk production in post partum Chinese soups)
  • You can opt to keep the skin on the papaya during soup boil so it doesn’t disintegrate and break down into the soup
  • Snow fungus cooks and softens quite quickly.  Depending on how soft you’d like it, you can drop it in about 30 minutes before you serve, although I like it super soft and some of it dissolved into the soup (for that collagen benefit), so I drop it along with all the other ingredients.

 

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!

EXPLORE MORE

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...

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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...

GIVE YOUR LOVE OF SOUP.

FOLLOW US AND SHARE.

Chinese-Styled Cream of Corn Egg Drop Soup

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 soups!  This is a staple in lots of Cantonese cuisines, with a thinner consistency over an American Chinese version (which uses corn starch as a thickener).

It is also known as the “egg flower soup”, which I love!  Because the idea is that the egg drop flowers into the soup as you pour it in, giving it a beautiful non-uniform design inside the soup!

 

This is actually one of my dad’s favourites and you can find the very basic version of the soup, the Corn and Egg Drop Basic Soup here.  I remember having this very often as a kid, especially as it’s super easy to make, the ingredients are readily available, and it is delicious served on rice!!  It’s almost like a sauce, but not quite!

With this version, I’ve gone a bit Chinese with some of the herbal additives just because I wanted a slightly warmer take on it and definitely a heartier version with the potatoes because I know my kids love potatoes!  Honestly, I would recommend you tweak, build, or create whatever inspires you!  This is the beauty of cooking (versus baking… but we can save that debate for another day!). 

What’s involved?

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 8 bowls of soup

Ingredients
Cooking Instructions
  1. You can prepare all your ingredients first, primarily the onions, garlic, potatoes, and fresh corn on the cob
  2. Chop your onions quite finely into cubes
  3. Dice up your garlic
  4. Remove the ears from the corn and shuck the corn, taking only the kernels.  I tend to snap the corn in half first so that it stands on the flat side so I can just shuck it down (see video)
  5. Wash, peel, and cube your potatoes into bite-sized pieces
  6. In your soup pot, with a bit of oil and on low heat, fry the onions on low heat to cook and slightly caramelize 
  7. Once the onions are soft, throw in the diced garlic to fry for 5 minutes on low heat
  8. Add in all the shucked corn kernels and stir for 5 minutes
  9. Turn up the heat to high now and add 2L water (or chicken broth)
  10. Allow this to come to a boil
  11. Once it boils, add in your Chinese herbs and the cubed potatoes
  12. Add in the canned cream of corn at this point
  13. Cover the soup
  14. Be sure to stir this soup once in awhile to prevent any of the ingredients from sticking to the bottom
  15. Once that boils again, you can reduce the boil to a low heat, keeping it covered for 10 minutes to allow the potatoes to fully soften
  16. In a bowl, crack your eggs and scramble
  17. Gently stir the soup in circles as you drizzle the egg drop into the soup, allow the eggs to cook as it enters the soup and not in clumps
  18. Serve, garnish, and enjoy!

Tips:

  • This is designed as a quick boil soup which means that the ingredients are cut up quite small (so they cook quicker)
  • For a true warm soup, consider adding sliced ginger, sliced tangerine peels, and even sesame oil (which is delicious and fragrant!)
  • I tend not to use a corn starch thickener here, but this really quite personal.  If you do use corn starch, be sure to dissolve the corn starch in cold water first and gently pour into the soup and stir
  • You can use frozen corn as well (although it doesn’t taste as yummy, but still works!)
  • Be sure to continuously stir as this soup cooks as to avoid any ingredients sticking to the bottom and burning
  • SERVE WITH RICE!!  SO YUMMY!

CHECK OUT OTHER SIMILAR SOUPS

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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!  

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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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Healing Chinese Herbal Soup

Healing Chinese Herbal Soup

Healing Chinese Herbal Soup

Soup Name:

Healing Chinese Herbal Soup

Traditional Chinese Name:

北芪黨參消腫養陰湯 (běi qí dǎngshēn xiāo zhǒng yǎng yīn tāng)

For more videos, you can follow us on YouTube.

This soup is perfect for anyone who wants to replenish and strengthen blood and qi, has poor circulation, relieve fatigue, or reduce pain and inflammation.

I call this my Healing Chinese Herbal soup and want give a shout out to Tash from SouperWell for this partnership!  Hi Tash!

What’s involved?
Prep time: 20 mins

Cook time: 3 hours

Total time: 3 hours and 20 mins

Serves: 4 bowls

Ingredients

     

    Cooking Instructions
    1. You can pre-soak your tangerine peel (to soften) and dried Chinese yam (to wash off any sulphur usually used in the drying process)
    2. Prepare the protein by quartering your chicken
    3. Prepare 2 pots, one is the soup pot (add your 2 L of water) and one pot is for blanching the chicken
    4. Once your blanching pot boils, drop in your chicken and boil on high for 5-7 minutes, allowing the foam, fat, and bones come to the surface
    5. You can turn off your blanching heat and once your soup water boils, transfer the blanched chicken over and let that boil on high
    6. Add in your sliced lotus root and dried ingredients
    7. Cover and boil on high for 30 minutes
    8. Reduce to a low boil for another 3 hours
    9. Salt as needed

    CHECK OUT OTHER SIMILAR HEALING HERBAL SOUPS

    Learn more about how these types of teas and soups can help improve your overall blood circulation and how you actually know that it's working?

    It's not a perfect science (still working to perfect it), but I'd say the methodology and thinking is sound 🙂

    Would love to hear your thoughts!

     

    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!

    EXPLORE MORE

    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...

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    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. ...

    GIVE YOUR LOVE OF SOUP.

    FOLLOW US AND SHARE.

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