Honey

Honey from the honeybee, sold in jars and squeeze bottles. In Cantonese soup work it is a finishing sweetener for double-steamed desserts and remedial drinks, stirred in only once the liquid has cooled below about 60°C so its character is preserved; it is rarely used in savoury old-fire soups.

TCM properties

Nature · neutral　Flavour · sweet　Meridians · lung、spleen、large intestine

Traditional food therapy

In Cantonese food therapy honey is traditionally taken to moisten the lungs and soothe a cough, ease the bowels and gently fortify the middle.

Cautions — read first

• [SAFETY CRITICAL] Never give honey to a baby under one year old (risk of botulism spores).
• High heat destroys its active qualities, so wait until the soup has cooled a little, to around 60°C or below, before adding it.
• People with diabetes should take care.

Preparation

Stir it in after the soup has come off the heat and cooled down.

Origin

Local apiaries nationwide supply the AU market — Mainstream supermarket staple; Australian retail honey is locally produced

Availability in Australia

Common at Asian grocers

Pairs well with