百子櫃 ›
The leafy shoots of the goji plant — the same shrub whose berries are dried as gau gei ji — sold fresh in thorny bundles. The stems are simmered first for flavour and fished out, then the leaves go in at the end; they give a gentle bitterness that finishes clean and sweet, classically with pork liver.
Nature · cooling Flavour · sweet、bitter Meridians · liver
In Cantonese food therapy goji leaves are used to clear the liver and brighten the eyes, and are considered a gentle tonic suited even to those too weak for rich supplements — the base of Hong Kong's home-style eye-nourishing soup.
Strip the leaves off and keep the stems, then handle the two separately: boil the stems 5 to 10 minutes to draw out the flavour and scoop them out, and add the leaves at the very end, turning off the heat and letting them steep through.
廣東珠三角作葉菜栽培（杞子道地在寧夏中寧，葉菜則屬南方時菜） — Seasonal at Australian Asian greengrocers; locally grown
Common at Asian grocers
“Heaty? Then this is the pot.”
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.