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How to pick it
- Large, beige, not powdery. Shake out grit. Soak 20–30 minutes.
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
- Whole dried figs, not sticky or sugared. Soak with the flower.
Similar in this aisleDried figs100Open the list. Same kind, scored for this pot.
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How to pick it
- Meaty riblets, not too fatty. Blanch until the scum lifts.
Similar in this aislePork ribs100Open the list. Same kind, scored for this pot.
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How to pick it
- Plump, not rock-hard. Pit them if you like.
Similar in this aisleRed dates100Open the list. Same kind, scored for this pot.
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How to pick it
- Peeled. Pull the bitter green core if it is still in.
Similar in this aisleLotus seeds100Open the list. Same kind, scored for this pot.
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How to pick it
- Knobby, tight skin.
Add from the aisle
Local kitchen — drop a card you don’t need, or add one you have. The steps follow.
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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 120 min · serves 6 · most of it is waiting
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Food culture, not medicine. Shake the flower well — it hides grit. Slightly bitter is correct. Skip during a cold or flu.