Soup Name: Ching Bo Leung
Traditional Chinese Name: 清補涼 (qīng bǔ liáng)
This traditional power house Chinese soup is unique in that it can be drank as a salty soup or sweet soup or even served cold as a drink. It is built on a combination of Chinese herbs with its recipe passed from generation to generation. Ching Bo Leung is said to improve the overall health and aids in digestion.
What Ingredients are required?
5-6 pieces of soloman’s seal
5-6 pieces of dried Chinese yam
2 tablespoons of uncooked barley (Job’s Tears)
10-12 dried longans
1 dried lily bulb
1 tablespoon of dried lotus seeds
1 tablespoon of fox seeds
4-5 pieces of snow fungus (optional)
1 pound of fresh pork shank (optional)
2-3 fresh fuzzy melons (optional)
2-3 L of water
How do I prepare it?
- Pre-marinate the pork with the salt and let it sit for at least an hour (overnight is best)
- Begin boiling your soup water
- Boil a separate pot to blanch pork
- Soak herbs in warm water for an hour
- Peel and cut fuzzy melons
- When water boils, add all the ingredients together
- Boil for at least 1 hour (longer if you wish the snow fungus softer)
- Serve and enjoy!
- Aids in digestive system
- Ideal for overall body health
- Use Chinese herbs sparingly when serving to children
I love snow fungus! Crunchy ! Going to add that on my list
Hi, do you have the sweet version of this recipe? Will it taste nice if it is sweet? Tks.
Lovved, To make it sweet, put only the non-optional items and then add some rock sugar. It will taste nice – they serve it COLD and SWEETENED in many Asian countries (almost like a dessert drink). Hope this helps. Lisa
Hi Lisa, tks. Can solomon’s seal be eaten like the rest of the non-optional items? Is this a good dessert for Chinese New year? Will this drink be too heaty or too cooling?
Making this right now with pork neck ,tummy not feeling well
Thanks for the info! Very useful recipe! I bought a package of ingredients pre-measured (Ching Po Leung Mix by Longevity brand) at a local South Asian food store. I assumed it would be for chicken soup, not pork. I can’t read Chinese. 🙁 So I bought a small chicken to use with it. I hope it tastes as yummy as it sounds in your recipe! I’m going to do everything in the recipe except I am cooking the chicken first in a crock pot. I will put about a teaspoon of salt on the chicken just before I cook it so it will flavor it. I don’t want to use too much. Then when the herbs are done and the chicken is done, I will combine them together.
Hi Donna! How did the Ching Bo Leung go with chicken? I don’t see why it wouldn’t work, but traditionally, it’s more a pork based soup, that’s all!
Hi, is this soup suitable for post partum?