百子櫃 ›
The dried lacy stem and net-like skirt of the bamboo fungus (Phallus indusiatus), which fruits on bamboo litter; sold as pale, netted hollow tubes. Trimmed of cap and skirt-ends and soaked in lightly salted water, it has little taste of its own but a crisp-slippery bite that soaks up clear stocks — a hallmark of refined double-steamed soups.
Nature · cooling Flavour · sweet、bland Meridians · lung、stomach
In Cantonese food therapy bamboo fungus is used to clear heat, moisten the lungs and nourish qi and yin, favoured in cooling, refined soup pots.
Soak in lightly salted water for 20 to 30 minutes until soft, trim both ends, cut into lengths and rinse; for a double-boiled soup (燉湯) add it to the pot in the last 30 minutes so it stays crisp.
貴州織金最負盛名；福建三明南平、雲南昭通、四川長寧亦著名 — AU stock is small Chinese-brand packs (Qiancheng) plus organic supermarket lines
Common at Asian grocers · A$21.99–26.76 / 100g
Qiancheng 25g $6.69; Aldi Organic Selected 35g $8.99; Member's Mark Organic 120g $26.39
“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.