Lian Ou Pai Gu Tang

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients: peel and slice the lotus root into 1 cm rounds, slice the ginger, rinse the red dates and wolfberries, and cut or check that the pork ribs are in short soup-friendly pieces. If the lotus root has any muddy spots, scrub them well before peeling.

   300 g lotus root, peeled and sliced into 1 cm thick rounds20 g fresh ginger, sliced20 g red dates10 g dried wolfberries400 g pork ribs, cut into short lengths
2. 2

   Bring 1 litre of water to a boil in a saucepan. Add the pork ribs and blanch for 2 minutes, just until scum rises to the surface. Drain and rinse the ribs briefly under warm water. This step keeps the broth clearer and cleaner-tasting.

   1 litre water400 g pork ribs, cut into short lengths
3. 3

   Transfer the blanched ribs to a clean pot with 1.4 litres water, the ginger, lotus root, and red dates. Bring to a boil over medium-high heat, skimming off any foam during the first few minutes for a clear soup.

   400 g pork ribs, cut into short lengths1.4 litres water20 g fresh ginger, sliced300 g lotus root, peeled and sliced into 1 cm thick rounds20 g red dates
4. 4

   Lower the heat to a gentle simmer, cover partially, and cook for 40 minutes. The soup should barely bubble, not boil hard, so the broth stays clear and the ribs turn tender without becoming dry.

5. 5

   Add the wolfberries and simmer for 5 minutes more, until they plump up and the lotus root is tender but still slightly crisp in the centre when pierced with a knife.

   10 g dried wolfberries
6. 6

   Season with the salt and white pepper, taste, and adjust only at the end so the broth does not become too salty as it reduces. Ladle into bowls, making sure each serving gets ribs, lotus root, dates, and broth.

   5 g salt1 g white pepper

Origin & History

Lotus root soup with pork ribs is a classic home-style Chinese soup, especially associated with Cantonese cooking and also widely enjoyed across central and southern China. Versions with red dates and wolfberries reflect the Chinese tradition of pairing everyday ingredients with dried fruits and herbs for sweetness, aroma, and balance. It is valued as a comforting family soup rather than a banquet dish.