羅家記Law Foods Group

SOUPS & TEAS

Soups & teas.
You bring the fresh produce
and the protein. We bring the rest.

Our first range of 羅家記 soup and tea packs: classic Cantonese recipes, with every dried ingredient measured and packed for one pot. Five soups and three teas, coming soon. You add the fresh produce, the meat and the water.

  1. In the pack

    Every dried ingredient for one pot, already measured. Nothing to weigh, nothing to hunt down.

  2. You add

    Fresh produce, your choice of meat (or none) and water. The recipe is on every pack.

  3. On the table

    A classic Cantonese soup or tea, made in your own kitchen.

Soups

Neutral 平Coming soon

Lotus Seed & Huai Shan Soup

蓮子淮山湯 lin4 zi2 waai4 saan1 tong1

A gentle, everyday soup for any season: creamy lotus seeds, soft huai shan and chewy fox nut in a clear pork broth.

Serves 4–6
2½ hours

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You add

  • 500 g lean pork or pork soup bones
  • 3 litres water
  • Salt, to taste

Method

  1. Rinse the lotus seeds, huai shan and fox nut, then soak for 30 minutes. Rinse the goji and set aside.
  2. Blanch the meat: cover it with cold water, bring to the boil, boil for 3–5 minutes, then drain and rinse.
  3. Put the meat, soaked ingredients and 3 litres of cold water in a pot. Boil on high for 10 minutes.
  4. Turn to low, cover and simmer for 2 hours. If you need more water, add only boiling water.
  5. Add the goji for the last 15 minutes.
  6. Season with salt just before serving.
Cooling 涼Coming soon

Pear & Lily Bulb Soup

雪梨百合湯 syut3 lei4 baak3 hap6 tong1

A light, sweet soup traditionally made when the weather turns dry. Fresh pears and lily bulb, with snow fungus for a silky texture.

Serves 4–6
2 hours

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In the pack

You add

  • 2 pears, cored and quartered, skin on
  • 400 g lean pork
  • 2.5 litres water

Method

  1. Soak the snow fungus for 20 minutes, trim off the hard base and tear it into small pieces. Rinse the lily bulb and soak for 15 minutes. Rinse the honey dates.
  2. Blanch the meat: cover it with cold water, bring to the boil, boil for 3–5 minutes, then drain and rinse.
  3. Put the meat, snow fungus, honey dates, pears and 2.5 litres of cold water in a pot. Boil on high for 10 minutes.
  4. Turn to low, cover and simmer for 1 hour.
  5. Add the lily bulb and simmer for 30 minutes more.
  6. Taste before adding salt; many people leave this soup unsalted.
Cooling 涼Coming soon

Sugar Cane & Water Chestnut Soup

竹蔗馬蹄湯 zuk1 ze3 maa5 tai4 tong1

Hong Kong’s classic summer drink-soup, sold at herbal tea shops all over the city. Naturally sweet from cane, carrot and water chestnut.

Serves 4–6
1¾ hours

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You add

  • 10 fresh water chestnuts, peeled and halved
  • 2 carrots, cut into chunks
  • 300 g lean pork (optional; the traditional version is meat-free)
  • 2.5 litres water

Method

  1. Rinse the sugar cane, imperata root and honey date well.
  2. If using pork, blanch it: cover with cold water, bring to the boil, boil for 3–5 minutes, then drain and rinse.
  3. Put everything in a pot with 2.5 litres of cold water and boil on high for 10 minutes.
  4. Turn to low, cover and simmer for 1½ hours.
  5. Strain out the cane and roots. Serve warm or chilled; no salt needed.
Cooling 涼Coming soon

Ching Bo Leung

清補涼 cing1 bou2 loeng4

The best-known Cantonese summer soup mix: a balanced pot of seeds and roots, with a little longan for sweetness.

Serves 4–6
2½ hours

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You add

  • 500 g lean pork or pork soup bones
  • 3 litres water
  • Salt, to taste

Method

  1. Rinse all the pack ingredients and soak for 30 minutes. Job’s tears can soak for longer if you like them softer.
  2. Blanch the meat: cover it with cold water, bring to the boil, boil for 3–5 minutes, then drain and rinse.
  3. Put the meat, soaked ingredients and 3 litres of cold water in a pot. Boil on high for 10 minutes.
  4. Turn to low, cover and simmer for 2 hours. If you need more water, add only boiling water.
  5. Season with salt just before serving.
Neutral 平Coming soon

Shiitake & Cordyceps Flower Soup

蟲草花香菇湯 cung4 cou2 faa1 hoeng1 gu1 tong1

A savoury, earthy everyday soup. Thick flower shiitake and golden cordyceps flower give a deep, almost meaty broth.

Serves 4–6
2½ hours

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In the pack

You add

  • 500 g chicken pieces (skin removed) or lean pork
  • 3 litres water
  • Salt, to taste

Method

  1. Soak the shiitake for at least 30 minutes, trim the stems and keep the soaking water. Rinse and soak the cordyceps flower for 10 minutes. Rinse and tear open the red dates. Rinse the goji and set aside.
  2. Blanch the meat: cover it with cold water, bring to the boil, boil for 3–5 minutes, then drain and rinse.
  3. Put the meat, shiitake, cordyceps flower and red dates in a pot with 3 litres of cold water, including the strained soaking water. Boil on high for 10 minutes.
  4. Turn to low, cover and simmer for 1½–2 hours.
  5. Add the goji for the last 15 minutes.
  6. Season with salt just before serving.

Teas

Cooling 涼Coming soon

Chrysanthemum & Goji Tea

菊花枸杞茶 guk1 faa1 gau2 gei2 caa4

A light, floral tea and a hot-weather favourite across Hong Kong and southern China.

2 cups, refill 2–3 times
10 minutes

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In the pack

You add

  • 500 ml hot water (85–95 °C)
  • Rock sugar, to taste (optional)

Method

  1. Rinse the chrysanthemum and goji briefly.
  2. Warm a teapot or lidded mug with hot water, then add the flowers and goji.
  3. Pour in water just off the boil (85–95 °C). Cover and steep for 5–8 minutes.
  4. Drink warm, and refill with hot water 2–3 times. The goji can be eaten at the end.
Neutral 平Coming soon

Solomon’s Seal, Lily Bulb & Goji Tea

玉竹百合枸杞茶 juk6 zuk1 baak3 hap6 gau2 gei2 caa4

A softly sweet simmered tea of Solomon’s seal and lily bulb, rounded out with goji and a honey date.

2–3 cups
35 minutes

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You add

  • 750 ml water

Method

  1. Rinse the Solomon’s seal and lily bulb and soak for 10 minutes. Rinse the goji and honey date.
  2. Put everything except the goji in a small pot with 750 ml of water and bring to the boil.
  3. Turn to low and simmer for 20–25 minutes, adding the goji for the last 5 minutes.
  4. Strain and drink warm.
Warming 暖Coming soon

Longan, Red Date & Goji Tea

桂圓紅棗枸杞茶 gwai3 jyun4 hung4 zou2 gau2 gei2 caa4

A naturally sweet, comforting tea for cooler evenings. No sugar needed.

2 cups
25 minutes

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You add

  • 600 ml water

Method

  1. Rinse the longan, red dates and goji, and tear open the red dates.
  2. Simmer everything in 600 ml of water for 15–20 minutes.
  3. For a lighter cup, steep in just-boiled water for 10 minutes instead.
  4. Drink warm; the fruit can be eaten too.

These are traditional home recipes, not medical advice. If you are pregnant, breastfeeding, taking medication or managing a health condition, check with your doctor first. Goji may interact with blood-thinning medication such as warfarin. Chrysanthemum is in the daisy family.

Common questions

How long should Cantonese soup simmer?

Most Cantonese slow-cooked soups (老火湯) simmer for 1½ to 2½ hours. Start with cold water, boil on high for 10 minutes, then keep the pot at a gentle simmer with the lid on.

Why blanch the meat first?

Blanching removes blood and impurities so the soup stays clear and clean tasting. Start the meat in cold water, boil for 3–5 minutes, then drain and rinse.

Can I use a slow cooker or pressure cooker?

Yes. Use a slow cooker on high for 4–6 hours, or a pressure cooker for about 45–60 minutes. Blanch the meat first either way.

Should herbal teas be steeped or simmered?

Flowers such as chrysanthemum are steeped in water just off the boil. Roots, seeds and dried fruit, such as Solomon’s seal or longan, are simmered for 15–25 minutes to draw out their flavour.

When can I buy these soup and tea packs?

Our soup and tea packs are coming soon. Retailers and stockists can enquire now about ranging them.

Stock our soup and tea packs.

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