Ching Bo Leung (清补凉) Soup: The Cantonese Cooling Classic
How to make Ching Bo Leung with lotus seeds, fox nut, Job’s tears and red dates — sweet or savory versions.
5 min read · Updated
Quick answer
Ching Bo Leung (清补凉, "clear and nourish") is a Cantonese soup made with lotus seeds, fox nut (euryale), Job’s tears (coix seed), red dates and often lily bulb or dried longan. Soak the seeds for 2 hours, then simmer with pork bones (savory) or rock sugar (dessert) for 1.5 hours.
Key takeaways
- Core four: lotus seed, fox nut, Job’s tears, red dates.
- Soak seeds 2 hours for even cooking.
- Savory with pork; sweet with rock sugar.
Ingredients
Serves 4.
- 130 g Lotus Seeds (莲子)
- 230 g Fox Nut (芡实)
- 330 g Job’s Tears (薏苡仁)
- 46 Red Jujube Dates (红枣)
- 51 lb pork bones or 40 g rock sugar
- 610 cups water
Method
- 1Soak lotus seeds, fox nut and Job’s tears for 2 hours.
- 2Blanch pork bones (if using) and rinse.
- 3Combine everything in a pot and bring to a boil.
- 4Simmer gently for 1.5 hours.
- 5Season with salt (savory) or rock sugar (sweet).
Frequently asked questions
What does Ching Bo Leung mean?
It translates to "clear, nourish, cool" — a soup traditionally enjoyed in hot, humid weather.
Can I make it vegetarian?
Yes. Use the rock sugar dessert version or a vegetable stock.
Traditional uses are described for educational purposes and are not medical advice. If you are pregnant, nursing or taking medication, consult a qualified healthcare provider before using herbs.
