Honey-Glazed Jujube

Mi Zao is the transformed version of the classical jujube: the fruits are scored, blanched then candied in a honey or sugar syrup, which gives them a more tender and translucent texture and heightens their sweetness.

Presented as large amber fruits with melting flesh, they are preferred in the sweet soups of southern China (Tang Shui) and in traditional desserts.

Sweeter and more moistening than the standard Da Zao.

The same actions as standard Da Zao, with a heightened moistening action and an even more pronounced sweetness.

Much used in the traditional Cantonese sweet soups (Tang Shui) and in the desserts of the supplementing register.

Valued for what it gives on the palate and for how readily it goes into sweet preparations and broths.

• Sweet soups (Tang Shui): 2 to 4 fruits in traditional sweet soups with lotus, lily bulb and longan
• Supplementing broths: added to long-simmered broths for mildness and depth
• Traditional desserts: worked into glutinous rice cakes and sweet congee
• To nibble: they can be eaten as they are, as a sweetmeat of the supplementing register

Sweeter still than Da Zao: to be adjusted for those watching how much sugar they take.

To be used sparingly in cases of marked Dampness, of food stagnation, or of stools already loose from excess Dampness.