Honey-Preserved Red Ginseng Slices

Why people make this

Red ginseng is one of the most potent tonic ingredients in the Chinese tradition, but its strong warming and qi-moving properties mean that taking it straight can cause side effects — headaches, hot flashes, or digestive discomfort — especially if the dose is too high or the person’s constitution is not suited to such a strong warming herb. The clever solution that has been passed down in Cantonese kitchens is to steam the slices first to open their structure, then preserve them in honey. Honey tempers the drying, heating quality of the ginseng, making it gentler and less likely to cause internal heat while preserving the qi-nourishing benefit. Eating just three slices a day is enough.