A Tested Recipe
Chenpi Pork Rib Soup.
Slow-simmered Cantonese soup with pork ribs and aged tangerine peel (chenpi). The longer the chenpi has aged, the better it tastes. A staple in Guangdong households, especially during dry weather.
By jackTao · Oct 12, 2025
Hands in the dough?
Enter Cook Mode for a focused, full-screen view of the steps — no distractions, larger type, screen stays awake.
The Mise en Place
Ingredients
Adjust portions
Main Ingredients
- 4-5 pieces pork ribs (can substitute with pork bones)
- 1 section chenpi (aged tangerine peel, 8-20 years old recommended) - use 1 section from a 3-section piece
Herbal Ingredients
- 9 slices American ginseng (also called Panax quinquefolius)
- 6 pieces dendrobium (shi hu)
- 5 slices Solomon's seal (yu zhu)
- 7 pieces ophiopogon (mai dong)
Seasoning
- 5 g salt
The Method
Instructions
- Step 1
- Step 2
Prepare Ingredients
- Blanch the pork ribs in hot water to remove blood and impurities. Drain and set aside.
- Rinse the chenpi (tangerine peel), American ginseng, dendrobium, Solomon's seal, and ophiopogon thoroughly with clean water.
- Clean the double-boiler pot.
- 01
Prepare Ingredients
- Blanch the pork ribs in hot water to remove blood and impurities. Drain and set aside.
- Rinse the chenpi (tangerine peel), American ginseng, dendrobium, Solomon's seal, and ophiopogon thoroughly with clean water.
- Clean the double-boiler pot.
- 02
Assemble and Cook
- Open the double-boiler pot and place the pork ribs at the bottom.
- Add the chenpi, ophiopogon, Solomon's seal, dendrobium, and American ginseng on top of the ribs.
- Pour hot water into the inner pot, but do not fill completely - leave some space at the top.
- Fill the outer chamber of the double-boiler with water and steam for .
- Add salt to taste, and serve hot.
Cook's Notes
Notes
⚠️ SAFETY WARNING: The double-boiler pot gets extremely hot. Be careful when handling to avoid burns or dropping the pot.
Note Nº 01
This recipe makes 1 serving. Scale up the ingredients proportionally for more servings.
Note Nº 02
Cantonese slow-cooked soups emphasize quality ingredients and proper cooking time. As long as you prepare the ingredients well and cook for the right duration, success is guaranteed!
Note Nº 03
Chenpi (aged tangerine peel) is a key ingredient in traditional Chinese medicine and Cantonese cuisine. The older the chenpi, the more medicinal properties it contains.
Note Nº 04
A double-boiler (炖盅) is recommended for this recipe as it allows gentle steaming without direct heat, preserving the nutrients and creating a clear, refined broth.
Note Nº 05
American ginseng helps nourish yin and clear heat, making this soup particularly suitable for those who stay up late or feel fatigued.
Note Nº 06
This soup is known for its health benefits: it tonifies the spleen and stomach, moistens the lungs, and soothes the throat.
Note Nº 07
The soup can be prepared in advance and reheated, but is best enjoyed fresh and hot.
Note Nº 08
From the same pantry
You might also cook.
Poached Choy Sum with Garlic Sauce
Choy sum blanched until just tender, then drizzled with a garlic-soy sauce. A Cantonese side dish that shows up at almost every family dinner. Takes 10 minutes and makes vegetables taste good.
Guilinggao (Tortoise Jelly)
Herbal jelly made from guilinggao powder — slightly bitter on its own, but add honey or condensed milk and it becomes a proper summer dessert. Simple to make, just don't rush the cooking.
Cold Mixed Wood Ear Mushroom
Rehydrated wood ear mushrooms tossed with garlic, chili, and vinegar. Crunchy, slightly slippery, and weirdly addictive. A staple cold dish at Chinese dinner tables.