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Level 3 Moderately Thick
Prep: 90 min Difficulty: Easy Main ingredient: snow-pear
#level-3#pear#snow-pear#lung#soup#cantonese#hong-kong#liquidised#autumn#tcm#double-boiled

Double-Boiled Snow Pear Soup (Strained) | IDDSI Level 3 Recipe

IDDSI Level 3 (Liquidised) | 90 minutes | Easy

Double-boiled snow pear soup (雪梨燉湯, syut lei dun tong) is a quintessential Cantonese autumn tonic, prized in traditional Chinese medicine for its reputed ability to moisten the lungs, relieve dry cough, and clear heat. Snow pears (雪梨, Nashi or Ya pear varieties) are used across Hong Kong households and TCM practice for their cooling, moistening properties — particularly appropriate when the weather turns dry in late summer and autumn. The traditional preparation involves slow double-boiling in a ceramic crock, which extracts the pear’s natural sweetness and juice while preserving delicate aromatic compounds lost in direct boiling. Common additions include dried white fungus (雪耳), rock sugar, and occasionally fritillary bulb (川貝). For individuals on IDDSI Level 3 diets, pear chunks, white fungus pieces, and fritillary fragments all present choking hazards. This adaptation preserves the full double-boiling method, then strains the liquid to produce a clear, naturally sweet, particle-free flowing soup that fully meets Level 3 requirements.

Ingredients (2–3 servings)

Method

  1. Soak dried white fungus in cold water for 30–40 minutes until fully expanded and soft. Trim and discard the hard yellowish base. Break into smaller pieces — they will be strained out, so size does not matter for texture purposes.
  2. Peel and core snow pears. Cut into rough chunks.
  3. Combine pear chunks, soaked white fungus, stoned red dates, rock sugar, fritillary powder (if using), and water in a heatproof ceramic double-boiling crock or covered bowl.
  4. Double-boil method: Place the covered crock in a large pot; fill the pot with water to reach halfway up the sides of the crock. Bring the pot water to the boil, then reduce to a steady simmer. Double-boil for 75–90 minutes, maintaining water level.
  5. Alternatively: simmer directly in a saucepan over very low heat, covered, for 60–75 minutes if a double-boiling crock is unavailable. The flavour is slightly less delicate but the safety outcome is identical.
  6. Remove the crock. Allow to cool 5–10 minutes.
  7. Pour all liquid and softened solids through a fine-mesh sieve into a clean bowl. Press the cooked pear pulp gently against the sieve to extract maximum liquid. Discard all solids — pear pulp, white fungus, red date skins.
  8. The resulting liquid should be a clear, pale golden, naturally sweet soup. Taste and adjust sweetness.
  9. Serve warm at 50–60°C, or at room temperature if preferred.

Texture Test

IDDSI Level 3 (Liquidised) confirmation: Tilt a loaded spoon — the pear soup should flow slowly and continuously, leaving a faint residue on the back of the spoon. Using the IDDSI syringe test, 1–10ml should pass through in 10 seconds. The liquid must be completely free of pear pulp fibres, white fungus strands, and any particulate matter.

Sweetness check: Rock sugar dissolves fully into the liquid; no undissolved crystals should remain. Stir well and confirm clarity before serving.

Safety Notes

⚠️ Pear fibres are a hazard — even thoroughly cooked pear contains fibrous cell wall material that can form hazardous threads or fragments. Press-straining is necessary to extract liquid without allowing fibre through.

⚠️ White fungus must be completely removed — even after long cooking, rehydrated white fungus has a chewy, gelatinous texture that is unsafe for IDDSI Level 3 diets if any pieces pass the sieve. Inspect the strained liquid visually before serving.

⚠️ Serving temperature — confirm below 60°C. Rock sugar retains heat well — stir and test before serving.

⚠️ Fritillary bulb (川貝) — use powder form only in this recipe; whole bulbs are a swallowing hazard. Confirm the powder dissolves fully into the strained liquid. Note that fritillary is a TCM herb — consult healthcare provider if the individual takes cardiac or respiratory medications.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

Snow pear / Chinese white pear (雪梨): East Asian grocers; H Mart (US/CA), Wing Yip (UK). Standard pear is an acceptable substitute if unavailable.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition

Approximately 60–80 kcal per 200ml serving (primarily from dissolved natural fruit sugars and rock sugar). Strained pear liquid provides malic acid, vitamin C, and small amounts of potassium. The dissolved components of white fungus include beta-glucan polysaccharides associated with immune modulation and gut health in traditional practice. For elderly individuals with dry respiratory symptoms or autumn-onset cough, this mildly sweet, soothing liquid is easily accepted and provides gentle hydration alongside accessible micronutrients.

Cultural Note

雪梨燉湯 is inseparable from the rhythm of Hong Kong’s seasons. As humidity drops and the air turns crisp in October and November, households across the city reach for snow pears and white fungus as a first line of wellness support. The act of slow double-boiling — checking the water level, adjusting the heat, waiting patiently for the soup to collect its sweetness — is itself a form of care. For elderly individuals who grew up preparing or receiving this soup, its flavour carries powerful memories of being looked after. Serving a IDDSI Level 3 version preserves this emotional continuity, allowing individuals with dysphagia to remain participants in the seasonal wellness traditions of their families.

Storage and Reheating

⚠️ This recipe is for reference only. Texture varies by technique and ingredients. A speech therapist should confirm the appropriate IDDSI level.
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