The **Overlord flower**, also known as *Bawanghuayu*, is a unique and valuable ingredient in traditional Chinese cuisine, especially in the preparation of "old fire soup." According to traditional Chinese medicine, Bawanghuayu has a sweet and cooling nature, and it enters the lungs. It is believed to help clear heat, relieve internal fire, soothe pain, and promote smooth qi flow. As a result, Bawanghuayu soup is known for its ability to cool the heart, moisten the lungs, reduce fever, and ease coughing.
In addition to its medicinal benefits, Bawanghuayu soup is highly valued for its delicate flavor. The broth is fragrant, sweet, and smooth, making it a favorite among Cantonese people who are passionate about slow-cooked soups. This soup is not only delicious but also beneficial for overall health, particularly in treating conditions such as cerebral arteriosclerosis, cardiovascular diseases, tuberculosis, bronchitis, cervical lymph node tuberculosis, and mumps.
When preparing Bawanghuayu soup, Cantonese cooks often use pork bones, along with dried dates or a small amount of mangosteen, and simmer them for 1 to 2 hours to create a rich and nourishing old fire soup. Other ingredients like pig tongue, pig lungs, lean meat, and winter melon can also be added to enhance the flavor and nutritional value.
Fresh Bawanghuayu flowers can be enjoyed by soaking them in sugar and water, or used to make a fresh soup. To prepare the soup, the flowers should be carefully washed under running water to preserve their natural nectar. The roots are trimmed, and the long petals are gently separated. Each flower is typically split into four parts before being added to the pot with other ingredients. The soup is then cooked on low heat for about two hours and seasoned to taste.
Most Bawanghuayu sold in markets is dried. Locals harvest the flowers during summer and autumn, cut them lengthwise while keeping the base intact, steam them slightly, and dry them for future use. When selecting dried Bawanghuayu, look for irregular, long strips measuring around 15–17 cm. The color should be tan or yellowish-brown, with twisted, slender tubes and shriveled scales on the outer surface. The upper part of the flower is narrow and lance-shaped, with visible longitudinal veins and multiple layers of petals. The flowers have many stamens, a faint sweetness, and a bright, fragrant aroma.
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