“Heaty? Then this is the pot.”
百子櫃 ›
A black-skinned variety of soybean sold as whole dried beans; prized grades show a green kernel inside (青仁黑豆). Customarily dry-roasted until the skins crack before boiling, it gives soups a deep colour and an earthy bean sweetness, traditionally partnered with walnut, papaya or millettia root.
Nature · neutral Flavour · sweet Meridians · spleen、kidney
In Cantonese food therapy black soybean is used to support the kidneys and nourish yin while strengthening the spleen; folk tradition also links it to bright eyes and dark hair.
Toasting them in a dry wok (白鑊, a dry pan with no oil) until the skins just crack makes them more fragrant and less gassy; or soak for 2 hours.
東北為傳統主產區 — Australian retail stock is labelled American-grown (Henghui 'American Black Beans'; green-kernel grade also stocked)
Common at Asian grocers · A$0.88–1.33 / 100g
Henghui Premium American Black Beans 375g $3.29; Green Kernel Black Beans 375g $4.99
“Heaty? Then this is the pot.”
“The pot she makes when someone needs looking after.”
“The pot she makes when someone needs looking after.”
“The pot she makes when someone needs looking after.”
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.