“The pot for damp weather.”
百子櫃 ›
The huge starchy taproot of the kudzu vine (Pueraria thomsonii), sold fresh whole or in cut sections. Dense and fibrous, it needs two hours or more of boiling, releasing a faint sweetness and body into classic pairings with rice beans and dace.
Nature · cooling Flavour · sweet、pungent Meridians · spleen、stomach
In Cantonese food therapy kudzu root is used to clear heat and damp, release the muscle layer and generate fluids — the go-to pot when 'bone fire' and damp-heat are said to build up.
Peel it (or leave the skin on) and cut into big pieces; it is dense and takes 2 hours or more of boiling.
廣西及廣東為主產(珠三角名品如清遠佛岡竹山粉葛) — Fresh root is an in-store Asian-greengrocer buy in Australia; retail kudzu granules are no substitute in soup
Herbal shops / specialists
“The pot for damp weather.”
“The pot for damp weather.”
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.