“The pot for damp weather.”
百子櫃 ›
The dried mature seed of the hyacinth bean (Lablab purpureus), a climbing legume, sold as flattish ivory-white beans in the dried-goods aisle; a dry-fried version (炒扁豆) is also common. It must be cooked right through, after which it turns mealy and mild, lending body and a gentle bean sweetness to slow-boiled soups without dominating them.
Nature · warming Flavour · sweet Meridians · spleen、stomach
In Cantonese food therapy white hyacinth bean is used to strengthen the spleen, dispel dampness and harmonise the middle against summer heat; tradition also substitutes it for Job's tears in dampness soups intended for pregnancy.
Soak and rinse, then cook right through; dry-fried hyacinth bean (炒扁豆, the beans toasted in a dry wok first) is held to be better at strengthening the spleen.
全國廣泛栽培;湖南、安徽、河南為主產地 — Australian Asian grocers stock small Chinese-brand packs (Henghui white flat beans); origin not named on listings
Common at Asian grocers · A$1.99–1.99 / 100g
Henghui Premium White Flat Beans 150g $2.99
“The pot for damp weather.”
“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.