Traditional Chinese Name:羅漢果西洋菜湯 (luóhàn guǒ xī yáng cài tāng)
This soup is excellent for assisting in coughs and removing phelgm. It also aids in providing moisture (with the chestnuts) to the body and lungs for those dry autumn and winter months. It is considered a pretty sweet soup and ideal for all ages.
Soup Name: Chayotes and Corn with Seabed Coconut in Pork Broth
Traditional Chinese Name: 合掌瓜玉米海底椰豬骨湯 (hup jeung gwa yù mǐ hai di ye zhū gǔ tāng)
Introduction: A neutral soup that aids with cough and cold symptoms, it’s mildly sweet and brings moisture to the body. Rich ingredients make for a rich broth. Baby and pregnant friendly, it’s a great soup!
Traditional Chinese Name: 蓮藕栗子湯 (lián ou lì zi tāng)
This savory soup is sweet in taste and healthy to eat. It’s rich in vitamins and fiber and is neutral for your body. Caution may need to be taken with chestnuts as it can potentially be allergenic, although it is not very common.
Mix salt and pork bones together and let sit in a bag for at least an hour (best overnight)
Wash the pork bones thoroughly in cool running water
Start boiling your water soup and add the dried dates and conpoys
In a separate pot, blanch the pork bones and strain it to remove any dirt and debris from the blanching
Add the pork bones and chopped lotus root to the boiling water of your soup
In a separate pot, boil the chestnuts for 5 minutes
Strain and immediately peel the shell and outer skin
Put the peeled and boiled chestnuts into your boiling soup
Boil together for at least 60-90 minutes on high heat. The longer you boil it, the tastier the soup. It is best eaten when the pork is falling off the bones.
This soup is high in fiber and is good for muscles, nerves and veinous system
The longer you boil this soup, the tastier it gets, but that also means the chestnuts will begin to disintegrate. If boiled too long, the chestnuts will thicken the soup and its remnants will sink to the bottom.