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How to pick it
- Golden, dry, no sulfur.
Similar in this aisleCordyceps flower100
Open the list. Same kind, scored for this pot.
The stills
Each card is one ingredient.
Local kitchen — drop a card you don’t need, or add one you have. The steps follow.
01
In the bowl
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How to pick it
- Thick and intact, natural color, no strong odor.
Similar in this aisleConch head100Open the list. Same kind, scored for this pot.
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How to pick it
- Fresh red color, firm texture, no off-odor. Blanch.
Similar in this aisleLean pork100Open the list. Same kind, scored for this pot.
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How to pick it
- Dry and firm, rich aroma, no mold.
Similar in this aisleAgaricus blazei100Open the list. Same kind, scored for this pot.
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How to pick it
- Large, even slices, yellow-white, no sulfur.
Similar in this aisleSolomon’s seal100Open the list. Same kind, scored for this pot.
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How to pick it
- Plump dates, bright red goji, clean and dry.
Similar in this aisleRed dates & goji100Open the list. Same kind, scored for this pot.
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How to pick it
- Dry, even, no grit. Soak until they open.
Similar in this aisleWood ear100Open the list. Same kind, scored for this pot.
Add from the aisle
Local kitchen — drop a card you don’t need, or add one you have. The steps follow.
1 / 10
Easy steps
Watch the soup come together.
Cantonese soup is not a weeknight stir-fry. Do the board work, walk away, come back. Check off as you go.
About 150 min · serves 6 · most of it is waiting
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Skip in a strong heatwave; this is not a cooling dump.