Huai Shan, Goji Berry, Snow Fungus & Sea Cucumber Double-Steamed Stew

Why people make this stew

A persistent salty sensation in the mouth — without having eaten salty food — is something many people overlook. In traditional food therapy it is associated with kidney function, because salt is considered the flavour of the kidneys. Conditions such as overwork, chronic illness, advancing age, or insufficient rest are all thought to place a burden on the kidneys over time. This double-steamed stew is one of the more refined dishes in the food-therapy repertoire — slow, gentle cooking preserves the nutrients and creates a rich, silky broth that is genuinely satisfying to eat.