莲子百合羹 — Lotus Seed and Lily Bulb Velvet Soup to Soothe the Heart (liánzǐ bǎihé gēng)
A warm, translucent, pearly velvet soup with melting lotus seeds and lily bulb scales floating in it. Subtle sweetness lifted by the fine bitterness of the lotus germ. Comforting, drunk in the evening before sleep.
A warm, translucent, pearly velvet soup with melting lotus seeds and lily bulb scales floating in it. Subtle sweetness lifted by the fine bitterness of the lotus germ. Comforting, drunk in the evening before sleep.
You who sleep when night comes, do you know the price of rest? I, the immortal, keep endless vigil in the cold, my heart tight with the memory of my archer. When the soul finds no peace, cook lotus seeds and white lily bulb scales long in clear water until they melt like a cloud. Do not remove all the green germ: its slight bitterness soothes the fire of the heart. Sweeten barely with a hint of honey. Drink it warm, at nightfall—and may you find the sleep that eternity denies me.
- •Dried lotus seeds — a handful (soothing heart of the soup)
- •Dried lily bulb scales (百合) — a handful (sweetness, calms the mind)
- •Honey — a drizzle (lightly sweeten)
- •Spring water — half a jar (clear broth)
莲子百合羹 — Lotus Seed and Lily Bulb Velvet Soup to Soothe the Heart (liánzǐ bǎihé gēng)
A warm, translucent, pearly velvet soup with melting lotus seeds and lily bulb scales floating in it. Subtle sweetness lifted by the fine bitterness of the lotus germ. Comforting, drunk in the evening before sleep.
Why this dish? Chang'e is said to suffer eternal insomnia in her icy palace, her heart heavy from leaving Hou Yi. This lotus and lily velvet soup is precisely the remedy that Chinese medicine prescribes to 'soothe the heart and calm the spirit' (清心安神)—the consolation one would like to offer the lonely goddess.
You who sleep when night comes, do you know the price of rest? I, the immortal, keep endless vigil in the cold, my heart tight with the memory of my archer. When the soul finds no peace, cook lotus seeds and white lily bulb scales long in clear water until they melt like a cloud. Do not remove all the green germ: its slight bitterness soothes the fire of the heart. Sweeten barely with a hint of honey. Drink it warm, at nightfall—and may you find the sleep that eternity denies me.
Ingredients (period version)
- Dried lotus seeds — a handful (soothing heart of the soup)
- Dried lily bulb scales (百合) — a handful (sweetness, calms the mind)
- Honey — a drizzle (lightly sweeten)
- Spring water — half a jar (clear broth)
Ingredients
- Dried lotus seeds — 60 g (base)
- Dried lily bulb scales (lily bulb) — 20 g (soothing sweetness)
- Rock sugar or honey — 30 g (light sweetener)
- Water — 1 liter (velvet soup)
- Dried osmanthus flowers — 1 pinch (optional) (signature finish fragrance)
Method
- Soak lotus seeds and lily bulb scales for 2-4 h; remove the green germ from lotus seeds if less bitterness is desired (keep a little for the soothing effect).
- Bring water to a simmer, add lotus seeds, cook 30 min over low heat.
- Add lily bulb scales, continue 15-20 min until everything is melting.
- Sweeten with rock sugar or honey off the boil.
- Sprinkle with a pinch of osmanthus just before serving; enjoy warm in the evening.
How it was made : Lotus seed and lily bulb have long featured in Chinese medicinal dietetics (食疗), reputed to 'nourish the heart and tranquilize the spirit'. They were slowly cooked into a clear velvet soup (羹), lightly sweetened with honey or rock sugar, and taken in the evening against agitation and insomnia. The bitter lotus germ was deliberately kept for its 'cooling' action on the heart.
The contemporary twist : Serve cold and set into a light jelly (with a little agar) in pearly cups: translucent 'moon pearls' to end an autumn dinner.
Chang'e · Charactorium