Octopus and Lotus Root Berkshire Pork Bone Soup 章魚蓮藕黑毛豬骨湯

This Octopus and Lotus Root Berkshire Pork Bone Soup 章魚蓮藕黑毛豬骨湯 is a classic Cantonese slow-cooked soup, rich in flavour and packed with nutrients. The combination of dried octopus, lotus root, and pork bones creates a savoury, slightly sweet broth that helps strengthen the body, nourish the blood, and improve digestion.

這道經典的廣東慢燉湯風味濃郁，營養豐富。章魚、蓮藕與豬骨的組合，熬煮出鮮美微甜的湯頭，有助於強身健體、滋補養血、促進消化。

Net Wt. 1400 g (4 servings)（4人份）or 600 g (1-2 servings)（1-2人份）

Ingredients: Berkshire Pork Bone, Squid, Lotus Root, Mung Bean, Chinese Date, Citrus Peel, Ginger, Cane Sugar, Sea Salt 成分：黑毛豬、魷魚、蓮藕、綠豆、紅棗、陳皮、薑、蔗糖、海鹽。

How to Reheat 加熱方法

1. Cook from frozen — no need to thaw first. 可直接從冷凍狀態烹調，無需解凍。
2. Pour into a soup pot. 倒入湯鍋。
3. Heat over medium heat and bring to a boil. 以中火加熱至沸騰。

Keep Frozen. 請保持冷凍。

FAQ

What does octopus and lotus root soup taste like? A savoury, slightly sweet Cantonese-style broth, gently sweetened by lotus root, Chinese date, and citrus peel.

Do I need to thaw this soup before cooking? No — it can be cooked directly from frozen; just heat gently on the stovetop until boiling.

Is this soup good for blood nourishment? In Cantonese food culture, octopus and pork bone broths are traditionally valued for nourishing blood and supporting digestion.