Blogs
Wild Cordyceps and Chayote Clear Soup
A light, clear double-boiled soup for warm weather, with mild chayote, a little lean pork or chicken, and whole wild cordyceps pieces added near the end.
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How Wild Cordyceps Is Used in Traditional Chinese Cooking
A culinary and cultural look at how whole wild cordyceps is used in traditional Chinese cooking: in double-boiled clear soups, paired with poultry and pork, and served at banquets and festive tables.
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A Cooling Fish Maw and Winter Melon Soup for Summer
A light, clear fish maw and winter melon soup for warm summer days, soaked, blanched, and gently simmered with winter melon, goji berries, and scallion.
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Braised Fish Maw with Shiitake Mushrooms
A savory banquet braise: soak fish maw overnight, blanch it with ginger and scallion, then simmer it slowly with shiitake in a rich stock finished with a glossy superior-sauce glaze.
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Double-Boiled Fish Maw and Chicken Soup
A clear, gentle banquet soup of soaked fish maw double-boiled with chicken, ginger, and goji berries until the broth is fragrant and the fish maw turns soft and translucent.
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Double-Boiled Wild Cordyceps and Chicken Soup, the Traditional Way
A classic double-boiled soup with whole wild cordyceps, chicken, red dates, and ginger, using the same gentle method used for bird's nest.
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Chilled Bird's Nest with Fresh Apricot
A cool summer bowl of double-boiled bird's nest chilled and topped with fresh apricot, with a few slivers of ginseng and just a little sweetness. Sweeten with rock sugar, or use monk fruit for a no-added-sugar version.
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A Light Cordyceps and Mung Bean Soup for Summer
A light, clear summer soup pairing soft mung beans with cordyceps militaris flower; a simple culinary recipe you can serve warm or chilled.
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A Cooling Lemongrass Bird's Nest Drink for Summer
A refreshing chilled lemongrass bird's nest drink you can make at home, with a light rock-sugar or no-added-sugar monk fruit option.
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