Cantonese people’s passion for soup is deeply rooted in their culture and history. There are soups that boast the ability to nourish the body, strengthen physical health, and prevent diseases. Depending on the season and one’s physique, one would adjust the type of soup made. I have also always been a big proponent of Cantonese soups and like to include them in my eating habits, because a healthy lifestyle begins with having a balanced diet. Soups help to increase one’s intake of water; moreover, they provide the benefit of including various ingredients that you might not normally eat otherwise.Total Time: 3.5 hours
1 piece of fresh shanyao (approx. 2 lbs)
80g pork loin, sliced
15g South dried almonds
10g North dried almonds
4 pieces of dried fig
2 pieces of dried date
1 piece of dried tangerine peel
3 slices of ginger, peeled
7 quarts water
Salt to taste
1) Wash, peel, and cut fresh shanyao into 2 inch long pieces.
2) Bring water, ginger slices, and dried tangerine peel to a boil in a stockpot.
3) Add all ingredients to the stockpot. Let simmer at a medium heat for 3 hours. The soup should have reduced by approximately 20%.
4) Add salt to taste. Serve hot or store in the refrigerator when cooled.
Fresh shanyao has a slippery texture once it’s peeled so be careful when slicing it. Wear a pair of kitchen gloves to secure a firm grip while cutting.