“The pot she makes when someone needs looking after.”
百子櫃 ›
The dried body wall of the sea cucumber, a marine animal sold as hard, dark whole pieces that need two to five days of careful soaking and simmering to rehydrate. Once reconstituted it is gelatinous and springy with almost no flavour of its own, absorbing the taste of the soup while adding a rich, slippery body. It is usually added near the end of cooking so it does not dissolve.
Nature · neutral Flavour · sweet、salty Meridians · kidney
In Cantonese food therapy it is used to fortify the kidneys, replenish blood and essence, and moisten dryness; it is also traditionally valued as a high-protein, low-fat tonic food.
Rehydrating takes 2 to 5 days, changing the water daily and keeping it away from oil and salt. For soup use sea cucumber that is already rehydrated, and add it towards the end of the boil.
遼寧大連(遼參/刺參最負盛名);澳洲豬婆參亦為傳統貨源 — AU retail spans grocer grades ($40-58/100g) to premium spiky and Iceland wild lines; Australia also produces its own (豬婆參)
Herbal shops / specialists · A$39.96–252 / 100g
Grocer grades $39.96–57.96/100g (Umall 250g piece-count tiers $99.89–144.89; Golden Bag 80g $63.09); premium Fortune deep-sea black thorny 500g $368 and Iceland wild $215–252/100g; wide grade spread
“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.