OPHIOPOGON, GLEHNIA ROOT, POLYGONATUM & SNOW PEAR SOUP

Ophiopogon Root, also known as Ophiopogon japonicus, is the dried tuberous root of a plant from the lily family. It is a popular ingredient in Hong Kong–style soups and herbal drinks. Mainly cultivated in Sichuan, Zhejiang, and Hunan provinces of China, it has slender, cylindrical roots with fine wrinkles, pale yellow to light brown colour, and a smooth, slightly glossy texture. The dried root has a light floral aroma and mild sweetness, making it a common ingredient in nourishing soups and herbal infusions.

Characteristics
According to records in Traditional Chinese Medicine (TCM), Ophiopogon Root (Mai Dong) is sweet and slightly bitter in taste, and mildly cool in nature. It has been traditionally used for centuries to nourish yin, promote fluid production, moisten the lungs, and help calm the heart and ease restlessness.*
When cooked, the root becomes smooth and tender, releasing a gentle fragrance and subtle natural sweetness that enhances the soup’s flavour and depth. Its mild taste and soothing texture make it suitable for everyday wellness soups, especially during autumn and winter.

Cooking and Pairing Suggestions

• Soups / Stews: Commonly paired with Glehnia Root, Polygonatum Root, Pear, or Lily Bulb — a classic combination for autumn and winter soups.
• Teas / Herbal Drinks: Can be simmered with Goji Berries, Dried Longan, or Red Dates for a naturally sweet and pleasant aroma.
• In Soup Mixes: Frequently used as a harmonizing ingredient in Hong Kong–style soup packets, adding a gentle sweetness and smooth mouthfeel.

Interesting to Know
Also known as Mai Men Dong, Ophiopogon is a perennial herb with slender grass-like leaves. It blooms with delicate pale-purple flowers in summer and autumn, followed by deep blue-purple berries. Beyond its culinary use, it is also valued as an ornamental plant for its graceful appearance and strong vitality.

*Source: Hong Kong Baptist University Chinese Medicinal Material Images Database. The above information is cited from traditional references and provided for general ingredient knowledge only.

Glehnia Root, also known as Northern Glehnia Root, is the dried root of Glehnia littoralis, a plant from the Apiaceae (Umbelliferae) family. It is a slender herbal ingredient commonly used in Hong Kong–style soups. Mainly cultivated along coastal and northeastern regions of China, its roots are long and firm, pale yellow to off-white in colour, and carry a gentle herbal aroma. It is widely used in nourishing soups and daily wellness broths for its naturally mild and refreshing taste.

Characteristics
According to records in Traditional Chinese Medicine (TCM), Northern Glehnia Root is sweet in taste and slightly cool in nature. It has been traditionally used for centuries to nourish yin, clear the lungs, and support the stomach’s natural balance.*
The dried root is slender and sometimes branched, with fine longitudinal lines and shallow grooves on the surface, often showing small root marks. Premium quality roots are even in size, white in colour, firm in texture, and subtly fragrant. When simmered, the soup becomes smooth and soothing, with a light herbal sweetness.

Cooking and Pairing Suggestions

• Soups / Stews: Often paired with Polygonatum Root (玉竹) for a classic combination, or cooked with Lily Bulb, Pear, or Apricot Kernels to create a delicately sweet and refreshing soup.
• Teas / Herbal Drinks: Can be gently simmered with Goji Berries, Red Dates, or Dried Tangerine Peel for a light and pleasant aroma.
• In Soup Mixes: Commonly used as a balancing ingredient in Hong Kong–style soup packets, enhancing flavour depth and overall harmony.

Interesting to Know
There are two main varieties of Glehnia Root — Northern Glehnia and Southern Glehnia:

• Northern Glehnia Root (Glehnia littoralis, Apiaceae family) has a firmer texture and a mild, clean aroma. When cooked, it produces a clear, subtly sweet broth and is most commonly used in Hong Kong–style soups.
• Southern Glehnia Root (Adenophora tetraphylla or Adenophora stricta, Campanulaceae family) is softer in texture with thicker slices and a lighter fragrance, often conical or cylindrical in shape.

Both varieties are suitable for soups, but Northern Glehnia is preferred for its smoother mouthfeel and fresher aroma.

*Source: Hong Kong Baptist University Chinese Medicinal Material Images Database. The above information is cited from traditional references and provided for general ingredient knowledge only.

Fig (Ficus carica) is the fruit of a plant from the Moraceae (mulberry) family. Although it looks like a fruit, it actually contains tiny hidden flowers inside — which is why it’s called a “fig,” meaning “fruit without a visible flower.” Widely grown in the Mediterranean region and parts of Asia, ripe figs have soft flesh and a naturally high sweetness. They can be enjoyed fresh or dried, commonly used in desserts, soups, and baked goods.

Characteristics
Figs have a fragrant sweetness and smooth texture. When dried, their flavor becomes richer with a gentle caramel aroma. Naturally containing sugars and dietary fibre, dried figs (dried fruit) are a satisfying and wholesome snack option. Their flesh ranges in colour from pale gold to deep purple, with tiny edible seeds that add a pleasant crunch.

Cooking and Pairing Suggestions

• Fresh figs: Enjoy as is, or pair with yogurt, nuts, and honey for a simple treat.
• Dried figs (Dried fruit): Add to oatmeal, bread, pastries, or energy bars to enhance natural sweetness and texture.
• Soup use: In Hong Kong–style soups, dried figs are often simmered with snow pear and apricot kernels, adding a mellow fruit aroma and depth of flavour.
• Jam making: Simmer figs into jam or compote to pair with cheese or toast.

Interesting to Know
The name “fig” comes from the unique structure of the fruit — its flowers bloom inside the fruit rather than outside. Because of its sweetness, fragrance, and long shelf life, dried fig has become a popular natural snack and baking ingredient around the world.

*The above information is provided for general ingredient knowledge only.