TREASURE FROM THE SOUTH
Longan or guiyuan, is the native specialty of the southern region of China. Zhangzhou in China’s Fujian Province and Thailand produce the most abundant harvest of longans. Not only is its typical sweet taste an all-time favourite, longans can also help to calm one’s mind and is a good antidote for improving insomnia.
Why are the flesh of some longans black in colour, while others are yellow in colour?
Longans grown in China undergo baking process with the shells intact, hence they are black-coloured in flesh, while those grown in Thailand are sun dried without the shells, hence yellow in colour.
Both types of dried longans are suitable ingredients for dessert/soup.
JEWELS OF LOTUS
Lotus is grown in the soil of the pond and has a thick stem extending above the water. The Chinese have always regarded lotus as a symbol of purity. Lotus is also a plant with a wide variety of uses- its roots are rich in nutrients and its leaves can be used to wrap rice dumplings. Also not forgetting its seeds, which has a crunchy texture, are common ingredients in Chinese desserts.
What is the difference between Jianning white lotus seed and common white lotus seed?
The white lotus grown in Jianning County in Fujian Province enjoys fertile soils and plentiful sunlight as well as adequate rainwater with a wide temperature difference between day and night, all of which provide a more ideal growing environment for lotuses compared to other places.
JIANNING WHITE LOTUS SEEDS
Grown in Jianning County Fujian.
Turns soft easily without cooking
for too long.
WHITE LOTUS SEEDS
Grown in Jianyang and Jiangxi.
Do not turn soft easily upon cooking. Best to pre-soak for 20 minutes before cooking.
BEANS – SMALL BUT NUTRITIOUS
Beans are natural and nutritious as they contain carbohydrates, soy protein and fibre which are essential to our body. They are also common ingredients in our daily diet such as soup base, soy milk and desserts.
Peanuts contain high protein and fat, suitable for all kinds of nutritional products.
Soya beans contain high protein, considered to be the best species of beans by nutritionists.
SOYA BEANS
Commonly found in markets. Suitable for soup stock.
SHANDONG WHITE PEANUTS
Rounded and soft. Suitable for soups.
SHANDONG RED PEANUTS
Elongated and crispy. Suitable for deep-frying.
Green beans contain properties of cooling
and detoxicating.
HEILONG JIANG GREEN BEANS
Premium quality green beans.
Suitable for green bean soup.
THAI GREEN BEANS
Takes a longer time to cook.
Red beans improve blood circulation and urination.
COMMON RED BEANS
Smaller in size.
Suitable for desserts and cakes.
NORTH-EASTERN RED BEANS
Deep red in colour. Good taste.
Suitable for red bean soup.
Recipes
Fish Maw Soup with
Lotus Seeds & Red Dates
Methods
- Soak fish maw overnight before soaking in boiling water for 30 minutes; after which soak in clean water.
- Rinse red dates and soak in warm water for 30 minutes before removing the cores. Soak lotus seeds in warm water for 30 minutes. Rinse lily bulbs in clean water.
- Add all ingredients into the electric claypot. Add water, ginger slices and rock sugar. Simmer for 1 hour before serving.
Calms the mind and replenish blood. Cooling and nourishes the lungs.
Ingredients (serve 4)
Hockhua Fish Maw
10pcs
Lotus Seeds
20g
Lily Bulbs (Baihe)
20g
Red Dates
8
Rock Sugar
40g
Ginger
2 slices
Lotus Seeds Soup with Ginseng
Methods
- Wash lotus seeds and soak in warm water for 45 minutes; soak ginseng in warm water briefly.
- Put washed ginseng and lotus seeds into electric claypot, and add rock sugar. Simmer for 1 hour and 30 minutes before serving.
Suitable for recuperating patients.
Ingredients (serve 1)
Ginseng
5g
Lotus Seeds
15g
Half a tablespoon of Rock Sugar
Longan & Lotus Seeds Soup with Lily Bulb
Methods
- Soak lotus seeds in water for 1 hour, then rinse them and leave them aside. Break off lily bulb into small pieces and leave them aside. Clean longans and leave them aside.
- Put lotus seeds and longans into the pot. Add water and simmer them with high heat for 30 minutes.
- Add rock sugar and lily bulb, then continue to simmer for 5 minutes before serving.
Cooling, strengthens the spleen and replenishes energy.
Ingredients (serve 4)
Lotus Seeds
100g
Lily Bulb
20g
Longan
30g
Red Dates
20g
Rock Sugar to taste
Green Bean & Winter Melon Soup
Methods
- Rinse green beans and soak in cold water for 30 minutes.
- Remove winter melon skin, seeds and pulp before washing & cutting winter melon into small cubes.
- Put green beans and winter melon into the pot and add suitable water. Then simmer over low heat for 30 minutes. Add rock sugar to taste before serving.
Cooling, reduces swelling and detoxifies body.
Ingredients (serve 4)
Winter Melon
300g
Green Beans
100g
Rock Sugar to taste
MUSHROOM – THE BENEFICIAL FUNGUS
Mushrooms contain high protein and also phosphorous, magnesium and potassium – all of which are nutrients which are normally not part of our nutritional intake. The cholesterol level of mushrooms is low, and its carbohydrates help to keep the level of blood sugar in our body stable.
These species of mushroom are naturally grown in the holes of logs where they are left to receive sunlight, rain and nutrients.
What are Log-grown Mushrooms?
Logs are grinded into sawdust and placed into bacteria tube bags along with cane sugar and corn as nutritional ingredients. The bags are tied up tightly and sterilized before cooling and inoculation. They are normally placed indoors and produced higher harvests.
What are Sawdust-grown Mushrooms?
Good quality mushrooms are dry, meaty, complete in shape and have a nice texture. The gills beneath the mushroom cap is light yellow in colour. These mushrooms also have a natural and fragrant smell.
ZHEJIANG MUSHROOM
Soft and fragrant. Highly absorbent, takes a shorter time to soak in water (between half an hour to 45 minutes).
Suitable for stir-frying.
HENAN MUSHROOM
Fleshy and good taste. Highly absorbent, takes a shorter time to soak in water (between half an hour to 45 minutes).
Suitable for stir-frying.
JAPANESE SHIITAKE MUSHROOM
(CHINA-CULTIVATED)
Cultivated in sawdust, smooth and soft flesh with fragrance. These mushrooms may be sold illegally as fake Japanese Shiitake Mushrooms.
LOG-GROWN MUSHROOM (CHINA-CULTIVATED)
Firm texture with good taste. Less absorbent, requires a longer time to soak in water. More suitable for braising and stewing.
JAPANESE LOG-GROWN SHIITAKE MUSHROOM
Firm texture , good taste and fragrant. Less absorbent, requires a longer time to soak in water. More suitable for braising and stewing.
BLACK FUNGUS
THE PREMIUM VEGETARIAN INGREDIENT
The black fungus, also commonly known as ‘cloud ear’ is an edible form of jelly fungus.
It has an iron level which is higher than those of vegetables and meat, and is a common ingredient in vegetarian dishes. It can be cultivated in two ways, namely via basswood-cultivation or bag-cultivation.
Basswood-cultivated Black Fungus –
Planted on natural basswood in a pollution-free environment. Also known as Wild Black Fungus.
TIBET WILD BLACK FUNGUS
Grown in natural and pollution-free environment.
Its flesh is firm and meaty.
Highly nutritional.
HUBEI WILD BLACK FUNGUS
Thinner flesh, good taste and nutritional. Suitable for stir-frying.
Bag-cultivated Black Fungus
Placed in woodsheds, these black fungus are planted in bags containing sawdust, corncob etc which act as nutrients.
NORTH-EASTERN BLACK FUNGUS
Smooth and soft flesh.
Suitable for quick stir-frying.
FUJIAN BLACK FUNGUS
Crispy flesh
Suitable for soup, or for making red dates drink.
HUBEI BLACK FUNGUS
Thin and soft flesh.
Suitable for quick stir-frying.
WHITE FUNGUS
“ THE COMMONERS’ BIRD’S NEST ”
White Fungus is also known as Snow Fungus, and has the properties of cooling and nourishing the lungs and intestines. Like the black fungus, white fungus can also be cultivated on basswood and sawdust. It contains protein and iron. Due to its relatively affordable price, white fungus has also been dubbed “The Commoners’ Bird’s Nest”.
Basswood-cultivated White Fungus grows naturally in the wild, hence it is also known as Wild White Fungus.
Sawdust-cultivated White Fungus are cultivated indoors using sawdust and corncob as nutrients.
White Fungus – Delicious and Healthy
COMMON WHITE JELLY FUNGUS
Soft and smooth texture. Suitable for desserts.
HIGHLAND WHITE FUNGUS
Grown in the high mountains. Soft and smooth.
It has a glutinous texture than the common white fungus. Suitable for desserts.
WILD WHITE FUNGUS
Grown in natural environment. Nutritional and has a
crispy taste. Its lung-nourishing property is most suitable for people working outdoors for long hours.
ZHANGZHOU WHITE JELLY FUNGUS
Firm and crispy flesh. Suitable for soup.
Recipes
Cold mix with Wild Black Fungus
Methods
- Soak black fungus in cold water till softened. Remove pedicel (stalk) of the black fungus before shredding them into smaller pieces.
- Put black fungus into a pot and boil for 5 to 10 minutes, before taking out the fungus to cool.
- In a bowl, put in black fungus, ginger slices, chopped garlic, parsley, chopped red chillies, vinegar and light soy sauce. Mix them together, before adding an appropriate amount of sugar. The dish is ready to be served. Alternatively, refrigerate the mixture before serving cold.
Helps to reduce body weight.
Ingredients (serve 2)
Wild black fungus
30g
Ginger slices
5g
Garlic
5g
Sprigs of parsley
2
Red Chillies
5g
1 tablespoon of Vinegar
3 tablespoons of light soy sauce
Sugar to taste
Pear Soup with Snow Fungus
Methods
- Soak snow fungus for 2 hours and remove impurities before shredding into small pieces.
- Boil the snow fungus in a pot till it turns soft before adding rock sugar.
- Cut pear into pieces and wash wolfberries. Add both ingredients into snow fungus and boil until the pear turns soft.
Nourishes yin and moisturizes the lungs. Relieves cough and removes phlegm.
Ingredients (serve 4)
Dried wild snow fungus
15g
Snow pear
1
Wolfberries
5g
Rock Sugar
100g
Stewed Tofu with Chicken and Mushroom
Methods
- Soak tofu for 10 minutes and cut into 4 small cubes. Deep fry until golden yellow in colour.
- Soak mushrooms for 1 hour and shred them. Soak facai briefly and remove impurities.
- Remove skin of chicken breast and blanch. Shred chicken and season with light soy sauce and Shaoxing wine. Add mushroom, scallops, facai with salt and 1 bowl of water. Simmer for 10 minutes. Thicken the mixture with cornstarch before serving.
Tasty and beneficial to kidney.
Suitable for glucose metabolism disorder.
Ingredients (serve 4-5)
Chicken Breast
100g
Dried Tofu
2pcs
Mushrooms
6
Dried Scallops
30g
Chinese Facai
10g
1 tablespoon of Light Soy Sauce
Half tablespoon of Shaoxing Wine.
1 teaspoon of Cornstarch
Salt to taste
Stewed Enoki Mushrooms
Methods
- Soak mushroom in warm water for 30 minutes and remove stalks. Rinse Enoki mushrooms. Soak dried scallops in hot water for 1 hour and shred.
- Stew scallops and mushrooms with 1 big bowl of water under low fire for 10 minutes. Add Enoki mushrooms and seasoning. Stew for another 10 minutes. Thicken mixture with cornstarch before serving.
Tasty and strengthen body immunity.
Beneficial to cholesterol metabolism.
Ingredients (serve 4)
Mushrooms
8
Fresh Enoki Mushrooms
100g
Dried Scallops
2
1 tablespoon of light soy sauce
1 teaspoon of sugar
Half teaspoon of Shaoxing wine
1 teaspoon of Cornstarch
Salt to taste
