Processed Mulberry Mistletoe, Black Bean and Longan Soup

This tong shui is traditionally taken to nourish blood, brighten a pale or sallow complexion, and support liver-kidney health. In Cantonese food therapy, a pale, bluish-grey complexion — described as "qing bai" — is associated with qi and blood not reaching the face properly, whether from crash dieting, long-term emotional stress, or post-illness depletion.

Green-kernel black soybeans are darker and richer in anthocyanins than ordinary soybeans. In this recipe they are combined with processed mulberry mistletoe and red dates as part of a deeply nourishing bowl that is traditionally associated with bringing colour back to a pale face and improving overall vitality.

Preparation takes about 15 minutes and cooking takes 1 hour, for a total time of approximately 1 hour 15 minutes. Starting with 2.1 L of water, the soup reduces to a yield of 0.9 to 1.2 litres.

The file describes it as a soup that can be taken as a daily tonic or postpartum recovery drink. Regular, consistent consumption is traditionally associated with gradually brightening complexion, and the recipe's own tips note that patient, regular use is key.

The recipe specifically calls for the processed ("zhi") variety of mulberry mistletoe, which has a sweeter, smoother flavour with less astringency than unprocessed forms. If the box does not carry the character "zhi" (制) on the label, the mistletoe is likely unprocessed — still usable, but the soup may taste slightly astringent.