Blogs
Summer Plums and a Chilled Bowl of Bird's Nest
Chilled bird's nest with fresh plum is a light summer dessert: silky double-boiled nest, lightly sweetened with rock sugar or monk fruit, spooned cold and topped with ripe plum.
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How Much Bird's Nest Is a Serving? A Simple Portion Guide
A typical serving of dried edible bird's nest is about 3 to 5 grams. Learn how to measure a serving, what it looks like after soaking, how many servings a box holds, and how to plan your prep time.
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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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Keeping Fish Maw Fresh: A Storage Guide for Dry and Soaked Pieces
Dried fish maw can keep for a long time in the right conditions, but once it's soaked or cooked, timing changes. Here's how to store each stage — dry, soaked, and cooked — so nothing goes to waste.
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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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