Ching bo leung

Sam bo luong
Alternative names Chè sâm bổ lượng
Type Soup
Place of origin China
Serving temperature Cold
Main ingredients Job's tears, dried longans, red jujubes, lotus seeds, seaweed, sugar, water, ice
Cookbook: Sam bo luong  Media: Sam bo luong
Ching bo leung
Chinese name
Traditional Chinese 清補涼
Simplified Chinese 清补涼
Vietnamese name
Vietnamese sâm bổ lượng

Ching bo leung (also spelt ching po leung or qing bu liang from Chinese; sâm bổ lượng or chè sâm bổ lượng from Vietnamese, chè meaning "sweet soup") is a sweet, cold soup of Chinese origin and commonly served in Cantonese cuisine，Hainanese Cuisine and Vietnamese cuisine. It is a type of tong sui.[1]

Although the exact recipe may vary, the drink generally contains Job's tears, dried longans, red jujubes, lotus seeds, and thinly sliced seaweed, with water, sugar, and crushed ice.[2][3] In place of the Job's tears, pearl barley may sometimes be used, and thinly sliced strips of ginger and/or ginseng root, wolfberries, or ginkgo nuts may also appear as ingredients.

The Chinese form of the drink, ching bo leung, is the most popular in the Cantonese cuisine of Guangdong, Hong Kong, and Macau. It is sometimes known as Liuwei soup (六味湯, lit. Six flavour soup). The Vietnamese version, sâm bổ lượng, is most readily available in Cholon, the Chinatown of Ho Chi Minh City, and is generally served in a tall glass. Although it is sometimes described as a drink, the term "soup" is more appropriate as a spoon is generally necessary to consume the solid ingredients.

See also

References

  1. ↑ Young, Grace. The Wisdom of the Chinese Kitchen-Classi c Family Recipes for Celebration and He. Simon & Schuster UK Limited. p. 214. ISBN 9780684847399. Retrieved 22 March 2016.
  2. ↑ Young, Grace. "Healing Soups from a Chinese Kitchen: Ching Bo Leung Soup". Ogden Publications, Inc. Retrieved 22 March 2016.
  3. ↑ Le Gia menu "Sâm Bổ Lượng. A refreshing Vietnamese drink with logan, lotus seeds, seaweed, red dates and agar jelly. " Toptable.co.uk Archived 2013-05-05 at Archive.is
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