Wolfberry-braised White Fungus

Wolfberry-braised White Fungus

　　A classical dish from Shaanxi Province. Legend has it that Zhang Liang, one of the “Three Heroes” who assisted Liu Bang in founding the Han Dynasty and overthrowing the Chu, often ate simply braised white fungus during his retirement as a symbol of “purity.” From the end of the Sui Dynasty to the beginning of the Tang Dynasty, Fang Xuanling and Du Ruhui helped Emperor Li Shimin overthrow the Sui rule and unify the country, showing utmost loyalty to the Tang. People added bright red wolfberries, resembling blood, to the snow-white white fungus, symbolizing a blend of “purity” and “sincerity,” thus creating the famous red-and-white dessert soup “Wolfberry-Braised White Fungus.”

　　The basic preparation method is as follows: wash the wolfberries in cold water, soak the white fungus in warm water until softened, rinse, and set aside in clean water. In a clay pot, bring water to a boil over high heat, then add egg whites, rock sugar, and white sugar while stirring. Once boiling, skim off the foam until the soup turns clear. Add the prepared white fungus and wolfberries to the pot, braise until cooked, then pour into a large bowl to serve.

　　Its flavor is characterized by its red-and-white coloration and sweet, fragrant taste. It helps nourish the lungs and kidneys, and promotes fluid production and vitality. (Xi’an)

　　Legend has it that after Fang Xuanling and Du Ruhui helped Emperor Li Shimin seize power in the early Tang Dynasty, they created this dish by adding wolfberries to the white fungus stew originally made by Zhang Liang of the Han Dynasty. It symbolizes that a noble man should not only maintain moral purity but also possess courage and passion. This red-and-white, sweet and delicious dish is a treasured delicacy at banquets and a nourishing treat suitable for both the old and the young.