SICHUAN FRITILLARY BULB, SEA COCONUT & SNOW PEAR SOUP

Sichuan Fritillary Bulb (Chuan Bei), also known as “Chuan Bei Mu,” refers to the dried bulb of Fritillaria cirrhosa D. Don. It is a well-known ingredient in Hong Kong–style soups and clear, soothing herbal recipes.

The bulbs are usually small, round to oval, and ivory or pale yellow in color. They have a firm texture, smooth surface, and a light herbal aroma with a slightly bitter-sweet taste.
After soaking or cooking, Chuan Bei softens and releases a gentle floral fragrance and naturally sweet undertones, making it a popular ingredient for clear, comforting soup blends.

Characteristics and Flavor
According to records in Traditional Chinese Medicine (TCM), Chuan Bei is bitter and slightly sweet in taste, and mildly cooling in nature.*
It is traditionally associated with clearing heat, moistening the lungs, transforming phlegm, and relieving cough. In classical references, it is often mentioned in relation to dry cough, scanty phlegm, or discomfort caused by seasonal dryness.*

When cooked, Chuan Bei contributes a delicate floral aroma and a clean, mellow sweetness. It blends well with fruits and mild soup ingredients, adding layers of fragrance and smooth texture. In Hong Kong households, Chuan Bei is commonly used in autumn and winter soup routines for its refreshing and gentle profile.

Cooking & Pairing Suggestions

• Soups / Slow-cooked Broths: Chuan Bei pairs well with sea coconut, dried figs, snow pear, or apricot kernels. It creates a naturally sweet and aromatic broth that is clean, smooth, and easy to enjoy. It also works beautifully with pork or chicken for a mild, fragrant soup suitable for all seasons.
• Desserts / Sweet Soups: Chuan Bei can be simmered with snow pear, dried figs, or apricot kernels to create a clear and pleasantly sweet dessert soup with a refreshing aroma.
  

Interesting to Know
The name “Chuan Bei” comes from its historical origin in Sichuan, where the ingredient was valued for its firm texture and clean aroma.
You may also see Chuan Bei (川貝) and Zhe Bei (浙貝) in the market—these are different varieties:

• Chuan Bei has a gentler aroma and a mild, smooth taste.
• Zhe Bei is more bitter and cooling, traditionally used differently in cooking.

Its gentle aroma and traditional association with soothing the lungs make Chuan Bei a popular choice in Hong Kong–style soups, especially during autumn and winter when dryness is more common.

*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.

Sea coconut refers to the dried slices of the mature fruit from certain palm species. The dried slices appear pale yellow to light brown, thin and semi-translucent, with a light texture and a natural fruity aroma.
Once cooked, sea coconut becomes soft and subtly sweet, making it a popular natural dried fruit ingredient in Hong Kong–style clear and soothing soups.

Thanks to its refreshing flavour and gentle natural sweetness, sea coconut is commonly used in everyday family soups, desserts, and herbal drinks — suitable for all seasons.

Characteristics & Flavour
Sea coconut has a mild, delicate sweetness and a naturally fragrant scent. It pairs well with a wide range of soup ingredients, helping elevate the soup’s refreshing profile and making it smoother and more soothing to drink.

The dried slices absorb broth well, and even after long simmering, they remain tender and lightly springy. Its ability to balance the flavours of meat, root vegetables, and herbs makes it a staple “refreshing and flavour-enhancing” ingredient in Hong Kong–style soups.

Cooking & Pairing Suggestions

• Soups / Stews: Sea coconut is often simmered with fritillaria (Chuan Bei), lily bulb, dried figs, apricot kernels, or pear.
  The soup comes out naturally sweet, lightly fragrant, and refreshing — a classic choice in many Hong Kong households.
  It can also be paired with lean pork, chicken, or pork bones for a soothing, clear, and gently sweet broth suitable for daily consumption.
• Desserts / Sweet Soups: Sea coconut can be simmered with pear, lily bulb, and rock sugar to create a refreshing sweet soup, especially popular during the summer.

Interesting to Know
Despite its name, sea coconut does not come from the ocean. It is actually made from the sliced and dried fruit of certain palm species. Its semi-translucent appearance and fresh aroma have made it a beloved natural ingredient in Hong Kong–style soups.
In home cooking, sea coconut is valued for its light sweetness and clean flavour, and is commonly kept as a versatile, refreshing soup ingredient.

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

Dried Snow Pear is made from fresh snow pears that are sliced and gently dried at low temperatures or under the sun. Belonging to the rose family, snow pears have tender, juicy flesh and a naturally sweet, delicate flavour — a beloved fruit in Chinese cuisine. Once dried, the pear slices become easier to store and carry while retaining their natural aroma and mild sweetness. They are widely used in Hong Kong–style soups, sweet soups, and herbal teas.

Characteristics
Dried snow pears have a light, fruity aroma and a naturally sweet, refreshing taste. When simmered, they release a subtle fragrance that gives soups a smooth, mellow sweetness. Their gentle flavour and soft texture make them a popular choice for autumn and winter soups as well as homemade desserts.

Cooking and Pairing Suggestions

• Soups / Stews: Commonly simmered with Lily Bulb, Polygonatum Root, Glehnia Root, or Apricot Kernels to add natural fruit fragrance and balanced sweetness to the broth.
• Sweet Soups / Desserts: Often cooked with Osmanthus, Goji Berries, and Rock Sugar for a light, elegant flavour. Check out the simple recipe for Osmanthus Rock Sugar Stewed Pear.
• Teas / Herbal Drinks: Combine with Apple, Hawthorn, Dried Tangerine Peel, and Rock Sugar for a rich, aromatic brew. See the easy recipe for Pear, Apple & Hawthorn Tea.

Interesting to Know
The snow pear, also known as “white pear” or “ya pear,” is named for its smooth skin and snow-white flesh. During the drying process, its natural aroma and sweetness become concentrated, which is why dried snow pear is often used in Hong Kong–style soups and desserts as a key ingredient to enhance both flavour and fragrance.

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