Old Beijing Pear Dessert Soup Recipe: Xiao Diao Li Tang

A brief history: xiao diao li tang 小吊梨汤 is an old Beijing pear soup associated with the city’s street and theater culture. Its name refers to the small copper pot (diao) traditionally used to heat and serve individual portions. The exact modern recipe dates to the Qing Dynasty, but its medical logic is much older: Chinese materia medica has recommended cooked pear and snow fungus preparations for centuries to moisten, cool heat, and relieve Lung dryness.

The three main ingredients each contribute something medicinal. Snow fungus is traditionally used to nourish yin and moisten the Lungs, and its polysaccharides have also been studied for skin hydration, collagen support, and cognitive function. Pear is cooling and fluid-generating, traditionally used for thirst, dry throat, dry cough, and heat-related dryness. Jujube is more nourishing and harmonizing, traditionally used to support digestion, replenish qi and blood, and soften the effects of other ingredients.

Hua mei (sour plum) contributes tartness, which traditionally helps generate and preserve body fluids. Goji berries nourish Liver and Kidney yin and are traditionally associated with the eyes, longevity, and recovery from depletion.

Together, it is essentially a cooling, hydrating, yin-nourishing dessert, particularly well suited to hot weather, or when recovering from cough or certain illnesses.

Xiao Diao Li Tang — Pressure Cooker Recipe

Ingredients:

• 750 g pears, ideally snow pear or another crisp Asian pear, cored and cut into chunks
• 20 g dried snow fungus
• 850 mL water
• 3 dried jujubes, pitted and sliced. We recommend our Fuping jujubes from ancient trees for the highest quality
• 3 hua mei (available at Chinese grocery stores)
• 10–30 g rock sugar, optional, to taste (available at Chinese grocery stores)
• Small handful of goji berries

Method:

1. Soak the snow fungus for at least 10 minutes, until fully softened. (With our baby snow fungus, you will not need to trim, remove any hard yellow base, or tear into small pieces.)
2. Add the pears, snow fungus, jujubes, and water to the pressure cooker.
3. Set over high heat and bring the cooker fully up to pressure. Once full pressure is reached, lower heat to medium (just enough to maintain steady pressure without aggressive venting).
4. Cook for 45 minutes at pressure.
5. Turn off heat and release the pressure according to your cooker’s instructions.
6. Open, stir, and lightly mash the pears.
7. Add the 3 hua mei and simmer uncovered for about 10–15 minutes.
8. Taste, then add 10–30 g rock sugar (optional) if you prefer more sweetness.
9. Add the goji berries during the final 5 minutes.

The finished soup should be silky and slightly thick from the pear and snow fungus. Makes about 4 servings!