Home-Style Dishes
Fritillaria and Tangerine Peel Stewed Pear
traditionally used to support lung comfort and ease phlegm coughs
Why people make this stew
When the air turns dry or someone in the family has been battling a nagging phlegm cough, this little three-ingredient pot is one of Bro Niu’s go-to remedies. Fritillaria (chuan bei) has been prized in Chinese food-therapy for centuries as a lung-soothing herb, and paired with the gentle warmth of tangerine peel and the natural moisture of Asian pear, it makes a remedy that is as pleasant to eat as it is easy to prepare. The stew is particularly popular for children, though adults with a dry or productive cough will find it equally comforting.
Who it suits / who should be cautious
- Suits: adults and children with a phlegm cough, dry cough from lung dryness, or cough associated with bronchitis
- Also considered helpful by tradition for those with blood-streaked phlegm from a prolonged dry cough — seek medical advice if this symptom appears
- Caution: do not leave the pear core in; it contains a mildly toxic compound and must be removed before cooking
- Caution: those with a wind-heat cough (sore throat, yellow phlegm, fever) should consult a practitioner before using, as some herbs in this recipe have warming properties
Why these ingredients (the food-therapy logic)
- Fritillaria bulb (chuan bei mu): In traditional Chinese food-therapy, this herb is associated with clearing lung heat, reducing phlegm, and easing bronchial tightness. Quality varies by type — song bei and zhen zhu bei are considered the finest grades.
- Dried tangerine peel (chen pi): Mildly warming; traditionally used to circulate qi, reduce phlegm, and settle the stomach. Its slight warmth balances the cooling nature of pear and fritillaria.
- Asian pear (xue li): Naturally sweet and juicy, pear is seen in Chinese dietary tradition as moistening to the lungs and throat, making it an ideal vehicle for the other two ingredients.
Ingredients (1–2 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Fritillaria bulb (chuan bei mu) | ~9 g (3 qian) | About 1.5 tsp if using powder; whole pieces also work |
| Dried tangerine peel (chen pi) | 1 piece | Soak and cut into thin strips |
| Asian pear (xue li) | 1 medium | Core removed, cut into chunks |
| Boiling water | ~2 bowls (approx. 400 ml) | For the double-boiler stew |
Method
- Rinse the fritillaria pieces and soak the tangerine peel in cold water for 10 minutes. Cut the soaked tangerine peel into thin strips.
- Wash the pear, remove the core completely (important — the core has a mild toxic compound), and cut into rough chunks.
- Place all ingredients in a ceramic stewing pot (dun zhong). Pour in enough boiling water to cover.
- Set the pot inside a larger pot of water and steam (double-boil) for 1 hour.
- Serve warm, eating the pear pieces and drinking the liquid.
Bro Niu’s tips
- For young children, Bro Niu suggests using 2 qian (~6 g) of fritillaria ground into powder and stewing it together with the pear — the powder disperses more easily and is gentler.
- Always remove the pear core before cooking; this is not optional.
- If you cannot find fresh Asian pear, dried pear slices or even an apple can be used as a substitute — just note the flavour will differ slightly.
- Fritillaria powder can be measured as roughly 1.5 teaspoons per 3 qian if you do not have a small scale.
- For a weekly maintenance routine during dry seasons, 2–3 servings per week is considered appropriate by tradition.
Community questions answered (selected)
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Q (May): My son is 10 and has had a recurring cough for a long time. The doctor says it is a heat cough. Is tangerine peel suitable for a heat cough? Bro Niu: Tangerine peel is mildly warm, but its ability to circulate qi and resolve phlegm is excellent. When combined with the cooling fritillaria and pear, it helps balance out any warming tendency.
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Q (Gi Gi): My child is 10 years old. After a cold she has phlegm and a cough. I want to make fritillaria and tangerine peel water. Is 3 qian of fritillaria powder the daily dose? How many teaspoons is 3 qian? Bro Niu: Three qian is roughly 1.5 teaspoons. If there is a lot of nasal discharge, you can steep 8 xin yi hua (magnolia flower buds) in hot water — honey can be added to taste. The fritillaria and tangerine peel water is also good for the cough.
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Q (Cherry): My two children are 6 and 4. They have had persistent yellow-green thick nasal discharge for two weeks with occasional coughs. We are living abroad and our ingredients are limited, but we have dried dragon tongue leaf, dried loquat leaf, and fritillaria. What can I make for them? Bro Niu: You can use 5 qian each of dried dragon tongue leaf and loquat leaf, 2 apples (cored and cut), and if you have almonds, add 1 liang. Cook for half an hour. The fritillaria is great for thick phlegm — grind it into powder and stew with pear, remembering to remove the core. For nasal congestion, twist a thin strip of tissue paper, dampen with warm salt water, and gently clear each nostril 2–3 times a day. Use paper strips, not cotton buds, as cotton buds can damage the nasal lining.
Published June 13, 2016 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
