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 Sâm bổ lượng | |
| Alternative names | Ching po leung, qing bu liang |
|---|---|
| Type | Soup |
| Course | Lunch,dinner |
| Place of origin | China |
| Region or state | East Asia andSoutheast Asia |
| Serving temperature | Cold |
| Main ingredients | Yi mai grains, driedlongans, redjujubes,lotus seeds,seaweed,sugar, water, ice |
| Ching bo leung | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese name | |||||||||||
| Traditional Chinese | 清補涼 | ||||||||||
| Simplified Chinese | 清补凉 | ||||||||||
| |||||||||||
| Vietnamese name | |||||||||||
| Vietnamese | sâm bổ lượng | ||||||||||
Ching bo leung (Chinese:清补凉; also speltching po leung orqing bu liang;lit. 'refreshing, nourishing, cool') is a sweet, cold dessert soup ofChinese origin, which is commonly served inCantonese cuisine,Hainanese cuisine andGuangxi cuisine. It is a popular dessert in Malaysia and Singapore. It is a type oftong sui.[1] In Singapore it is known as清汤 ("Cheng Tng" in theHokkien dialect). It is known assâm bổ lượng orchè sâm bổ lượng (chè meaning "sweet soup") in Vietnam.
Although the exact recipe may vary, the drink generally contains grains ofyi mai (Chinese pearl barley), driedlongans, redjujubes,lotus seeds, and thinly slicedseaweed, with water, sugar, andcrushed ice.[2][3] In place of theyi mai,pearl barley may sometimes be used, and thinly sliced strips ofginger and/orginseng root,wolfberries, orginkgo nuts may also appear as ingredients.
The Chinese form of the drink, ching bo leung, is the most popular in theCantonese cuisine ofGuangdong,Hong Kong,Macau. It is also popular as a dessert at food & hawker centres in Malaysia and Singapore. It is sometimes known asluk mei soup (六味汤,lit. 'six flavour soup').
The Vietnamese version,sâm bổ lượng, is most readily available inCholon, theChinatown ofHo Chi Minh City, and is generally served in a tall glass. Although it is sometimes described as a drink, the term "soup" is more appropriate, as a spoon is generally necessary to consume the solid ingredients.
InHainan, due to the relative abundance of localcoconuts, a frequent unique ingredient used to make qing bu liang would be coldcoconut milk. In this tropical province, a Hainanese qing bu liang could consist of assorted ingredients that can includemango,watermelon, coconut meat or shredded dried coconut, cooked mung beans, red kidney beans, taro, quail eggs, bean jelly, red jujubes and then combined with brown sugar syrup, ice, coconut water or coconut milk, and sometimes a few scoops ofice cream. The dish is believed to help "dispel heat" from the body and is popular during the typical hot Hainan weather where there are a prolific number of qing bu liang shops and dessert stands in the tropical island province with varying ingredients and flavours.[4][5]
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