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How to pick it
- Thick, solid roots with a fresh, light ginseng aroma. Avoid chalk-white brittle chips.
Similar in this aisleAmerican ginseng100
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
- Firm, thick, slightly wrinkled. Natural yellowish color.
Similar in this aisleCodonopsis100Open the list. Same kind, scored for this pot.
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How to pick it
- Plump, glossy, deep red. Avoid wrinkled or dull-looking ones. Pit for children.
Similar in this aisleRed dates100Open the list. Same kind, scored for this pot.
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How to pick it
- Bright red, dry, slightly sweet. Avoid sticky or clumped.
Similar in this aisleGoji berries100Open the list. Same kind, scored for this pot.
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How to pick it
- Clean, non-sulfur, off-white bulbs. Avoid yellowish or broken pieces.
Similar in this aisleDried lily bulb100Open the list. Same kind, scored for this pot.
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How to pick it
- Firm, full bulbs with tight cloves. Avoid sprouted or soft garlic.
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How to pick it
- Fresh, pale-yellow skin, a mild smell. Blanch 3–5 minutes.
Similar in this aisleChicken100Open the list. Same kind, scored for this pot.
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How to pick it
- Dry, pale gold, not dark or smelly. Soak two to four hours.
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 140 min · serves 4 · most of it is waiting
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Still a tonic. Skip if you are running very hot and thirsty. Not a heatwave first pick.