百子櫃 ›
A cucumber left on the vine until fully mature, its skin turned golden-brown and netted, the flesh mellow rather than crisp. It is washed and boiled in big chunks with skin and seeds intact — the traditional way to maximise its damp-clearing reputation — giving a mellow, faintly tangy summer broth.
Nature · cooling Flavour · sweet Meridians · spleen、stomach、large intestine
In Cantonese food therapy old cucumber is used to clear heat and dampness, promote water metabolism and moisten dryness while relieving summer heat — a favourite for muggy-weather pots.
Wash it and cut into big pieces with the skin and seeds left in (it dispels dampness better that way).
廣東夏造
Common at Asian grocers
“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.