Chinese Food

A Comprehensive Guide to Crafting the Perfect Lily and White Fungus Soup with Snow Pear: A Traditional Chinese Dessert Recipe*
Lily and White Fungus Soup with Snow Pear, known in Mandarin as Bǎi hé yín’ěr xuělí gēng*, is a cherished dessert in traditional Chinese cuisine. Revered for its delicate flavor, silken texture, and purported health benefits, this soup combines the subtle sweetness of snow pears, the earthy richness of white fungus, and the floral notes of dried lily bulbs. Often served warm or chilled, it is a staple in households during hot summers or dry seasons, as it is believed to moisturize the throat, soothe the lungs, and nourish the skin. This recipe meticulously breaks down each step, ensuring even novice cooks can recreate this timeless dish with confidence.

Ingredients
To prepare this soul-warming dessert, gather the following ingredients:

• Dried white fungus (Tremella fuciformis): 15 grams (approximately ½ ounce). This gelatinous mushroom, often labeled as “snow fungus” or “silver ear,” is prized for its ability to absorb flavors and impart a luxurious, jelly-like consistency.
• Dried lily bulbs (Bai he): 10 grams (⅓ ounce). These fragrant, slightly bitter bulbs add a floral aroma and are believed to calm the spirit in traditional Chinese medicine.
• Snow pear: 1 medium (about 200 grams or 7 ounces). Choose a firm, juicy pear with smooth skin—Fuji, Asian, or Bartlett varieties work well.
• Rock sugar (Bīng táng): 50 grams (¼ cup). This unrefined cane sugar lends a clean sweetness without overpowering the soup’s natural flavors. Adjust to taste.
• Water: 1.5 liters (6 cups). For a richer broth, substitute half the water with unsweetened almond milk or coconut water.
• Optional additions:
  • Dried wolfberries (Gou qi zi): 1 tablespoon, for a touch of tartness and vibrant color.
  • Fresh pandan leaves: 1–2 leaves, tied into a knot to infuse a fragrant, grassy aroma.
  • Sliced almonds: 2 tablespoons, toasted for garnish.

Preparation Steps

Rehydrating the White Fungus
The white fungus requires careful preparation to unlock its full potential. Begin by placing the dried fungus in a large bowl and covering it with cold water. Allow it to soak for 1–2 hours, or until fully hydrated and doubled in size. The fungus will transform from a crisp, pale yellow to a translucent, jelly-like texture. Once softened, drain the water and gently rinse the fungus under cold running water to remove any debris.

Next, trim the tough, yellow stems from the fungus using kitchen scissors or a paring knife. Tear the remaining flesh into small, bite-sized pieces. Avoid overhandling, as the fungus is delicate and may tear excessively. Set aside.

Preparing the Lily Bulbs
Dried lily bulbs, though small, require attention to detail. Rinse them under cold water to remove any dust, then soak them in a separate bowl of warm water for 30 minutes. This step softens the bulbs and mellows their slight bitterness. After soaking, drain the water and gently pat the bulbs dry. If any discolored edges remain, trim them lightly.

Peeling and Coring the Snow Pear
The snow pear’s crisp texture and mild sweetness make it ideal for this soup. Rinse the pear under cold water, then use a vegetable peeler to remove the skin, leaving the stem intact for visual appeal. Halve the pear lengthwise and use a melon baller or small spoon to scoop out the core and seeds. Slice the pear into thin, even wedges or small cubes, depending on preference.

Cooking the Soup Base
In a large, heavy-bottomed pot, combine the rehydrated white fungus, lily bulbs, and water (or alternative liquid). Bring the mixture to a gentle simmer over medium-low heat. Skim off any foam that rises to the surface to ensure a clear broth. Add the pandan leaves, if using, at this stage.

Reduce the heat to low, cover the pot, and allow the ingredients to simmer for 45–60 minutes. Stir occasionally to prevent sticking. The white fungus will gradually release its natural gelatin, thickening the broth into a velvety consistency.

Incorporating the Snow Pear and Sweetener
After 45 minutes, add the sliced snow pear and rock sugar to the pot. Stir gently to dissolve the sugar. Continue simmering for an additional 15–20 minutes, or until the pear slices turn translucent and tender. Avoid overcooking, as the pear should retain its shape rather than disintegrate.

Final Touches and Garnishes
Remove the pot from heat and discard the pandan leaves. Stir in the wolfberries, if desired, and let the soup rest for 5–10 minutes to allow the flavors to meld. Ladle the soup into individual bowls and serve warm, or chill in the refrigerator for 2–3 hours for a refreshing cold dessert.

For added texture, garnish with toasted sliced almonds or a sprinkle of toasted sesame seeds. A drizzle of honey or a splash of coconut cream can also elevate the dish’s richness.

Tips for Perfecting the Recipe

• Adjusting Sweetness: Rock sugar may be substituted with honey, maple syrup, or brown sugar, though these will alter the flavor profile. Taste the soup before serving and adjust sweetness gradually.
• Texture Preferences: For a thicker soup, increase the white fungus by 5–10 grams. For a thinner consistency, add an extra ½ cup of water during cooking.
• Time-Saving Hack: Use a pressure cooker to reduce cooking time. After sautéing the ingredients, cook under high pressure for 15 minutes, then release naturally.
• Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. The flavors will deepen overnight.

Health Benefits and Cultural Significance

Beyond its culinary appeal, this soup is celebrated for its holistic health benefits. White fungus is rich in dietary fiber and antioxidants, promoting gut health and hydration. Lily bulbs contain saponins, compounds linked to reduced inflammation and improved respiratory function. Snow pears, high in vitamin C and potassium, support immune health and skin vitality.

In Chinese culture, this dessert is often served during festivals, weddings, or family reunions as a symbol of purity and harmony. Its translucent appearance is said to represent clarity of mind, while the interplay of textures mirrors the balance of yin and yang.

Variations and Creative Twists

• Fruity Infusions: Add diced mango, lychee, or strawberries during the final 5 minutes of cooking for a tropical twist.
• Herbal Enhancements: Simmer the soup with dried chrysanthemum flowers or goji berries for added antioxidants.
• Dairy-Free Option: Substitute water with unsweetened almond milk or oat milk for a creamy, vegan-friendly base.

Troubleshooting Common Issues

• Soup Too Thin: If the broth remains watery, the white fungus may not have been adequately rehydrated. Ensure it soaks for at least 1 hour before cooking.
• Bitter Aftertaste: Overcooking the lily bulbs can release bitterness. Add them during the final 20 minutes of cooking.
• Pear Disintegrating: Slice the pear thickly and add it in the last 10 minutes to maintain its structure.

Conclusion

Lily and White Fungus Soup with Snow Pear is more than a dessert—it is a labor of love, a testament to the art of balancing flavors and textures. Whether enjoyed as a midnight indulgence or a centerpiece at a gathering, this recipe embodies the elegance of Chinese home cooking. With patience and precision, anyone can master this dish, transforming simple ingredients into a nourishing elixir that soothes both body and soul. So, gather your apron, sharpen your knife, and embark on a culinary journey that bridges tradition and innovation. Your taste buds—and your guests—will thank you.