Xiao Diao Pear Soup

Name: Xiao Diao Pear Soup
Total time: 1 h 30 min
Yield: 1
Cuisine: Chinese
Ingredients: Snow Pear; Dry white fungus; Plum; crystal sugar

by One meal

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

1

Xiao Diao Li Tang is a famous autumn and winter hot drink in old Beijing. (Well, it’s pretty cool to hear the name.)

It is said that in the past, the copper-made pear soup was commonly used, and it was named after each pot.

The boiled pear soup is more refreshing and delicious than pear juice, because the plum is added, and the taste is sweet and sour. It is most suitable for a bowl after hot pot.

Ingredients

Xiao Diao Pear Soup

1. Dry white fungus (not too much) soak in warm water half an hour in advance and tear it into small pieces; peel the pear and remove the core, and cut the pear and peel into pieces separately

2. Put an appropriate amount of water (approximately 2 times the weight of the pear) into the pot, bring it to a boil over high heat, add the pear skins, pear cubes, prunes, rock sugar, and white fungus. Turn to medium and cover with