Dried Persimmon and Fresh Lily Bulb Sweet Soup

Why people make this sweet soup

In Cantonese food therapy, fresh persimmons are generally considered rather cooling and a little astringent — something most grandmothers will tell you to eat carefully. The dried form, however, is a different story. Dried persimmon cake (shi bing) goes through a transformation that makes it gentler and more nourishing. It is traditionally associated with moistening the lungs, helping the heart and blood vessels, and supporting the body in times of dry, persistent coughs or throat discomfort. Pairing it with fresh lily bulb — which is prized for its calm, slightly cooling, lung-moistening qualities — makes a simple sweet soup that Nourilo recommends for anyone dealing with a cough that just won’t fully go away, a scratchy throat, or little mouth sores brought on by dryness.

Method

1. Remove the stem end of the dried persimmons and cut them into rough chunks.
2. Peel the fresh lily bulb segments apart and rinse them clean.
3. Place the persimmon pieces and lily bulb in a pot with 1.2 L of water.
4. Bring to a boil and simmer for about 20 minutes until the persimmon is soft and the broth is fragrant.
5. Add rock sugar to taste and stir until dissolved. Serve warm, eating both the broth and the ingredients.

Nourilo’s Tips

Choose dried persimmons that are darker in colour — they tend to be more mature and aromatic. The white powdery coating on the outside is the best part for soothing coughs; a quick rinse won’t wash it off, but do rinse briefly to clean away any handling residue. For a good cooking pot, Nourilo prefers clay, ceramic, or glass pots over stainless steel or non-stick aluminium, especially for recipes with acidic or astringent ingredients.