Tangerine Peel, Apricot Kernel and Steamed Pear

Why people make this dish

Autumn is the season when Cantonese fruit stalls fill up with cool-weather pears and freshly picked mandarins destined to become aged tangerine peel. It is also the season when many people develop a stubborn cough that seems to cling on — especially after too many rich or fried foods, which can leave the throat feeling coated and phlegmy.

Steaming a pear whole and filling it with tangerine peel and apricot kernels is one of the most beloved old-fashioned remedies in Cantonese home cooking. The pear itself is cool and moistening — good for a hot, dry cough with thick phlegm. The aged tangerine peel is warming and moves qi downward, helping to transform and shift the phlegm. Together they balance each other, making this dish suitable for most cough types, hot or cold.