{"product_id":"227g-dried-dragon-fruit-flower-vileplume-flower-8oz","title":"Dried Night-Blooming Cereus (Bawanghua) 8oz - Excellent for nourishing and lung-moistening soups","description":"\u003cstyle\u003e\nbody { font-family: Arial, sans-serif; font-size: 15px; line-height: 1.8; color: #333; max-width: 800px; margin: 0 auto; padding: 20px; }\nh2 { font-size: 18px; font-weight: bold; margin: 24px 0 8px; }\np { margin: 8px 0; }\nul, ol { margin: 8px 0; padding-left: 24px; }\nli { margin: 4px 0; }\n.faq-q { font-weight: bold; margin-top: 12px; }\n.faq-a { margin: 4px 0 12px; color: #444; }\n.expert-box { background: #fafafa; border: 1px solid #eee; padding: 12px 16px; margin: 12px 0; }\n.keywords { font-size: 13px; color: #666; background: #fafafa; border: 1px solid #eee; padding: 10px; margin-top: 16px; }\n.disclaimer { font-size: 13px; color: #888; margin-top: 20px; border-top: 1px solid #eee; padding-top: 10px; }\n\u003c\/style\u003e\n\u003cp\u003eKowloon Tang's Dried Night-Blooming Cereus (Bawanghua) is a classic Chinese dried ingredient perfect for daily soup making, stewing, slow-cooked soups, nourishing clear broths, and family health-preserving soups. Bawanghua, also often called \"Sword Flower,\" yields a fragrant, sweet, and smooth-tasting soup. It pairs well with ingredients such as pork bones, lean pork, spare ribs, chicken, figs, apricot kernels (Nanbei Xing), candied dates, sea coconut, lily bulbs, Solomon's Seal, etc., to create Cantonese-style Bawanghua pork bone soup, Bawanghua lean pork soup, Bawanghua fig soup, and nourishing autumn\/winter home-cooked soups.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKowloon Tang Selected Dried Bawanghua:\u003c\/strong\u003e Suitable for daily family soup making, stewing, slow-cooked soups, and nourishing clear broths.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClassic Cantonese Soup Ingredient:\u003c\/strong\u003e Bawanghua is commonly used in pork bone soup, lean pork soup, spare rib soup, and nourishing clear broth combinations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFragrant and Sweet Soup Flavor:\u003c\/strong\u003e After simmering, the soup has a light, natural taste that doesn't overpower the meat's aroma, ideal for daily family consumption.\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDried Bawanghua:\u003c\/strong\u003e A traditional Chinese dried ingredient for soup, often used in Cantonese slow-cooked soups and nourishing clear broths.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture Characteristics:\u003c\/strong\u003e Petals unfurl after soaking, and the texture is soft after cooking, with a fragrant soup flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Uses:\u003c\/strong\u003e Can be used for Bawanghua pork bone soup, Bawanghua lean pork soup, Bawanghua fig soup, Bawanghua spare rib soup, etc.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDaily Pairings:\u003c\/strong\u003e Suitable for simmering with figs, candied dates, apricot kernels, sea coconut, lily bulbs, Solomon's Seal, Glehnia root, pork bones, lean pork, etc.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Soak and Clean Bawanghua\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAppropriate amount of dried Bawanghua\u003c\/li\u003e\n\u003cli\u003eAppropriate amount of clean water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eTake an appropriate amount of dried Bawanghua and quickly rinse off any surface dust with clean water.\u003c\/li\u003e\n\u003cli\u003eSoak in clean water for 20-30 minutes to allow the petals to unfurl.\u003c\/li\u003e\n\u003cli\u003eOnce softened, gently rub and wash, especially in the folds of the petals, to ensure thorough cleaning.\u003c\/li\u003e\n\u003cli\u003eIf the root or tougher parts are too fibrous, they can be trimmed off.\u003c\/li\u003e\n\u003cli\u003eDrain and it's ready for soup or stew.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eBawanghua Pork Bone Soup Recipe\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Ingredients (2-4 servings):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDried Bawanghua 30-50g\u003c\/li\u003e\n\u003cli\u003ePork bones or spare ribs 400-600g\u003c\/li\u003e\n\u003cli\u003eFigs 2-3 pieces (optional)\u003c\/li\u003e\n\u003cli\u003eCandied dates 1-2 pieces (optional)\u003c\/li\u003e\n\u003cli\u003eApricot kernels (Nanbei Xing) 10g (optional)\u003c\/li\u003e\n\u003cli\u003eGinger slices 2 pieces\u003c\/li\u003e\n\u003cli\u003eWater 1800-2500ml\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSoup Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSoak and clean the Bawanghua in advance.\u003c\/li\u003e\n\u003cli\u003eWash pork bones or spare ribs, blanch in cold water, then rinse clean.\u003c\/li\u003e\n\u003cli\u003eRinse figs, candied dates, apricot kernels, and ginger slices, and set aside.\u003c\/li\u003e\n\u003cli\u003eAdd water to a soup pot, then add pork bones, Bawanghua, and other soup ingredients.\u003c\/li\u003e\n\u003cli\u003eBring to a boil over high heat, then reduce to low heat and simmer for 90-120 minutes.\u003c\/li\u003e\n\u003cli\u003eOnce the flavors have developed, add salt to taste before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eBawanghua Lean Pork Soup Recipe\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Ingredients (2-3 servings):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDried Bawanghua 25-40g\u003c\/li\u003e\n\u003cli\u003eLean pork 300-400g\u003c\/li\u003e\n\u003cli\u003eLily bulbs 15g (optional)\u003c\/li\u003e\n\u003cli\u003eSolomon's Seal (Yuzhu) 10g (optional)\u003c\/li\u003e\n\u003cli\u003eCandied dates 1 piece (optional)\u003c\/li\u003e\n\u003cli\u003eGinger slices 2 pieces\u003c\/li\u003e\n\u003cli\u003eWater 1500-2000ml\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSoak Bawanghua in advance. Rinse lily bulbs, Solomon's Seal, and candied dates.\u003c\/li\u003e\n\u003cli\u003eWash lean pork and cut into chunks. You can blanch it first to remove scum.\u003c\/li\u003e\n\u003cli\u003eAdd water to a pot, then add lean pork, Bawanghua, lily bulbs, Solomon's Seal, candied dates, and ginger slices.\u003c\/li\u003e\n\u003cli\u003eBring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.\u003c\/li\u003e\n\u003cli\u003eOnce the soup has a clear fragrance, add salt to taste before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eBawanghua Fig Nourishing Clear Soup Recipe\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Ingredients (2-4 servings):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDried Bawanghua 30-50g\u003c\/li\u003e\n\u003cli\u003eFigs 3-4 pieces\u003c\/li\u003e\n\u003cli\u003eSea coconut 15-20g (optional)\u003c\/li\u003e\n\u003cli\u003eApricot kernels (Nanbei Xing) 10g (optional)\u003c\/li\u003e\n\u003cli\u003eLean pork or spare ribs 300-500g\u003c\/li\u003e\n\u003cli\u003eWater 1800-2500ml\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSoak and clean the Bawanghua in advance.\u003c\/li\u003e\n\u003cli\u003eRinse figs, sea coconut, and apricot kernels.\u003c\/li\u003e\n\u003cli\u003eWash meat ingredients; you can blanch them first.\u003c\/li\u003e\n\u003cli\u003ePlace all ingredients in a soup pot and add water.\u003c\/li\u003e\n\u003cli\u003eBring to a boil over high heat, then reduce to low heat and simmer for about 90 minutes.\u003c\/li\u003e\n\u003cli\u003eOnce the soup is sweet and clear, add salt to taste before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eBawanghua Chicken Soup Recipe\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Ingredients (2-4 servings):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDried Bawanghua 25-40g\u003c\/li\u003e\n\u003cli\u003eChicken or free-range chicken 300-500g\u003c\/li\u003e\n\u003cli\u003eRed dates 2-3 pieces (optional)\u003c\/li\u003e\n\u003cli\u003eGoji berries a small amount (optional)\u003c\/li\u003e\n\u003cli\u003eChinese yam (Huai Shan) 15g (optional)\u003c\/li\u003e\n\u003cli\u003eGinger slices 2 pieces\u003c\/li\u003e\n\u003cli\u003eWater 1500-2000ml\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSoup Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSoak and clean the Bawanghua in advance.\u003c\/li\u003e\n\u003cli\u003eWash chicken; you can blanch it first to remove scum.\u003c\/li\u003e\n\u003cli\u003eRinse red dates, Chinese yam, and ginger slices, and set aside.\u003c\/li\u003e\n\u003cli\u003eAdd water to a pot, then add chicken, Bawanghua, red dates, Chinese yam, and ginger slices.\u003c\/li\u003e\n\u003cli\u003eBring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.\u003c\/li\u003e\n\u003cli\u003eFinally, add goji berries and season with salt before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eTips:\u003c\/strong\u003e Dried Bawanghua has many folds in its petals, so after soaking, gently rub and wash to avoid hidden dust or natural impurities. Bawanghua is suitable for slow simmering with meat, which results in a more fragrant soup. If you prefer a sweet and clear soup base, you can add figs, candied dates, or sea coconut; if you like a rich meaty flavor, pair it with pork bones, spare ribs, or chicken.\u003c\/p\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e1. What kind of ingredient is Bawanghua?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBawanghua, also often called \"Sword Flower,\" is a common dried ingredient in Cantonese soup. When made into soup, it has a fragrant taste and soft texture, often paired with ingredients like pork bones, lean pork, figs, and apricot kernels.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e2. Why is Bawanghua suitable for making soup?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBawanghua itself has a light flavor and does not overpower the umami of meat-based soups. After long simmering, it releases a subtle botanical fragrance, making the soup more nourishing and smooth, suitable for family slow-cooked soups and daily soups.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e3. How long should Bawanghua be soaked?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGenerally, it is recommended to soak for 20-30 minutes to allow the petals to unfurl before cleaning. If the Bawanghua is thicker or drier, you can extend the soaking time appropriately for a softer texture when cooked.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e4. What does Bawanghua soup pair well with?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBawanghua pairs well with pork bones, spare ribs, lean pork, chicken, figs, apricot kernels, candied dates, sea coconut, lily bulbs, Solomon's Seal, etc. For a sweet and clear soup base, you can add figs and candied dates; for a richer soup base, pair it with pork bones.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e5. What season is Bawanghua soup suitable for?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBawanghua soup is fragrant and not greasy, making it suitable as a daily soup in all seasons. In autumn and winter, it can be paired with figs, lily bulbs, and Solomon's Seal; in summer, it can be paired with lean pork and candied dates for a more refreshing taste.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e6. How to store dried Bawanghua better?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDried Bawanghua is a dried ingredient. After opening, it is recommended to seal and store it in a cool, dry place, away from moisture, high temperatures, and direct sunlight. If the humidity is high, it can be sealed and refrigerated, paying attention to moisture and odor prevention.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eTaste Characteristics\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFragrant and sweet soup, suitable for Cantonese slow-cooked soups.\u003c\/li\u003e\n\u003cli\u003ePetals unfurl after soaking, and the texture is soft after cooking.\u003c\/li\u003e\n\u003cli\u003eSuitable for pairing with meats like pork bones, lean pork, spare ribs, and chicken.\u003c\/li\u003e\n\u003cli\u003eCan be combined with figs, apricot kernels, candied dates, sea coconut, etc., for a sweeter soup base.\u003c\/li\u003e\n\u003cli\u003e227g packaging is suitable for regular family use and multiple soup preparations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSuitable Usage Scenarios\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFamily soup making, slow-cooked soups, pork bone soup, lean pork soup.\u003c\/li\u003e\n\u003cli\u003eBawanghua fig soup, Bawanghua apricot kernel soup, Bawanghua chicken soup.\u003c\/li\u003e\n\u003cli\u003eNourishing clear soups for autumn\/winter, daily dinner soups, family gathering soups.\u003c\/li\u003e\n\u003cli\u003ePaired with ingredients like pork bones, spare ribs, lean pork, figs, sea coconut, lily bulbs.\u003c\/li\u003e\n\u003cli\u003eFor those who enjoy Cantonese soups, Chinese soup ingredients, and fragrant clear soups.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairing Suggestions\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBawanghua + Pork Bones:\u003c\/strong\u003e Classic Cantonese soup, yielding a fresh and fragrant clear broth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBawanghua + Lean Pork:\u003c\/strong\u003e Light in taste, suitable for everyday home-cooked soups.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBawanghua + Figs:\u003c\/strong\u003e More pronounced natural sweetness, softer soup flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBawanghua + Apricot Kernels (Nanbei Xing):\u003c\/strong\u003e Suitable for fragrant soup combinations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBawanghua + Sea Coconut:\u003c\/strong\u003e Sweeter soup base, suitable for autumn\/winter soups.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBawanghua + Lily Bulbs \u0026 Solomon's Seal:\u003c\/strong\u003e A more elegant pairing, suitable for family health-preserving soups.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"faq-q\"\u003eQ: How is dried Bawanghua best consumed?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Dried Bawanghua is primarily used for making soup and stew. Common recipes include Bawanghua pork bone soup, Bawanghua lean pork soup, Bawanghua fig soup, Bawanghua chicken soup, and Bawanghua spare rib soup.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: Does Bawanghua need to be soaked in advance?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: It is recommended to soak for 20-30 minutes to allow the petals to unfurl before cleaning. Gently rub the folds of the petals after softening for a cleaner soup texture.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: What does Bawanghua taste like?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Bawanghua has a light flavor. When made into soup, it carries a natural botanical fragrance, and the soup is nourishing and smooth, without overpowering the umami of meat-based soups.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: What can Bawanghua be simmered with?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: It can be paired with pork bones, spare ribs, lean pork, chicken, figs, apricot kernels, candied dates, sea coconut, lily bulbs, Solomon's Seal, etc. For a sweet and clear soup base, you can pair it with figs and candied dates.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: How long should Bawanghua soup be simmered?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Generally, simmer with meat for 60-120 minutes, adjusting the time based on the type of meat and ingredients. Pork bone soup can be simmered longer, while lean pork soup can be shortened.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: How to store dried Bawanghua?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: It is recommended to seal and store in a cool, dry place, away from moisture, high temperatures, and direct sunlight. If the humidity is high, it can be sealed and refrigerated, paying attention to moisture and odor prevention.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: Why choose Kowloon Tang's Dried Bawanghua?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Kowloon Tang specializes in Chinese dried goods, soup ingredients, seafood, and traditional ingredient pairings, focusing on ingredient practicality, family cooking experience, and daily usage scenarios. This 227g package of dried Bawanghua is suitable for making soup, stew, and for regular family use.\u003c\/p\u003e","brand":"Royal Seafood USA","offers":[{"title":"Default Title","offer_id":47817006121201,"sku":null,"price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0765\/9408\/6129\/files\/1_37aa7a3c-36ed-4cbc-8eea-2131feae6516.png?v=1776090394","url":"https:\/\/royalseafoodusa.com\/products\/227g-dried-dragon-fruit-flower-vileplume-flower-8oz","provider":"Royal Seafood USA","version":"1.0","type":"link"}