百子櫃 ›
A low herbaceous plant of the mustard family that once grew wild around Guangdong rice paddies, sold fresh in whole bundles with the roots still attached. Its peppery, faintly bitter leaves give the classic pairing with snakehead fish its distinctive herbal edge; the whole plant is washed thoroughly of grit and simmered.
Nature · cold Flavour · pungent、bitter Meridians · lung、liver
In Cantonese food therapy it is used to clear heat, dispel dampness and moisten the lungs, and the soup with snakehead fish is a long-standing folk pot for these purposes.
Wash the whole plant, roots and all, until the grit is gone; it is used mostly fresh, though a dried form exists.
廣東珠三角（昔日野生於稻田，今多人工栽培） — Rarely seen fresh in Australian retail; presence unverified — check Asian greengrocers or herbal shops in person
Herbal shops / specialists
“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.