Unlike the other tang’s (soups) in this list, this herbal soup is actually considered a cha (tea) because of the smaller quantity of herbs that are used. Apart from the spices, this blend contains a number of tonic herbs such as Dang Gui, Ginseng, Astragalus, and Solomon’s seal which tonify blood and qi in the body. To prepare, marinate 500g spare ribs with black pepper and dark soy sauce for an hour. While the meat marinates, boil the herbal ingredients together with 1000ml of water for 20 minutes. Add the marinated meat to the soup, add some cloves of garlic, black peppercorns, and mushrooms and simmer for an hour. Serve with rice and steamed or sauteed greens. As the name suggests, this dish is best served with a steaming pot of Oolong tea. Also known as Bak Kut Teh.
Nan Yang Rou Gu Cha
Herbal Soup, Raw Herbs
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