Longan American Ginseng Paste (Yu Ling Gao)

Why people make this tonic

There is a classical Chinese food-therapy preparation called Yu Ling Gao — literally “Jade Efficacy Paste” — first recorded by the Qing-dynasty physician Wang Mengying, who called for steaming longan flesh with American ginseng powder for 40 hours or more to mellow the warming nature of the longan. Nourilo came across a supply of wild American ginseng powder and decided to try a shortened three-to-four-hour steam to see whether the resulting paste would be worth making at home. The result was a fragrant, naturally sweet tonic that the whole family can share a spoonful of each day.

Longan flesh is traditionally regarded as nourishing to the heart and spleen, supporting qi and blood, and calming the mind. American ginseng is valued for its gentler, cooler quality compared with regular ginseng — making the combination particularly suited to people whose constitution tends toward heat or dryness yet who also feel depleted, forgetful, or prone to disturbed sleep.

Method

1. Shell and pit the fresh longan, then chop roughly and place in a large heatproof bowl. Do not add water.
2. Stir in the American ginseng powder until the powder is evenly distributed throughout the longan.
3. Place the bowl over a pot of boiling water (double-boiler method) and steam, covered, for 3–4 hours. Top up the water in the pot as needed.
4. Allow the paste to cool completely, then transfer to a clean glass jar and store in the refrigerator.
5. To serve: dissolve 1 tablespoon of paste in a cup of warm water and drink. Consume within a few months.

Nourilo’s Tips

Fresh longan flesh gives this paste a naturally sweet, fragrant quality that dried longan cannot quite replicate — worth using when in season. Regular consumption is traditionally associated with supporting memory and easing fatigue. Pregnant women and anyone with a current cold or flu should avoid it.

A note on American ginseng: if you grind your own from whole or sliced ginseng, use the powder within two to three months, as ground ginseng loses potency and can go mouldy more quickly than whole pieces.