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Preserved Licorice Lemon is a classic throat-soothing snack made from dried lemon or lemon pulp, preserved with a generous amount of licorice extract and sugar. Through a process of candying, boiling, and drying, the sweet flavor of licorice fully infuses the lemon. The final product is typically dark yellow or brown in color, with a chewy texture and a rich, sweet taste complemented by the natural tartness of lemon and the lingering sweetness of licorice. It is widely enjoyed for its ability to promote salivation and relieve throat discomfort. Learn More

A classic Cantonese preserved fruit, it is crafted from high-quality green plums and aged Xinhui tangerine peel. Using a traditional “nine-time stewing” process—repeated steaming, sun-drying, and steeping with licorice, sugar, and salt—the plum and tangerine peel fully blend, resulting in a dark, glossy, and plump preserve. Its texture is tender yet chewy, with a complex flavor: initially sweet, sour, and savory from the plum, followed by the mellow citrus aroma of the peel and a lingering licorice sweetness. Combining the traditional benefits of plum (promoting salivation) and tangerine peel (regulating Qi and aiding digestion), it is esteemed as a remedy to “resolve phlegm, soothe Qi, and stimulate appetite.” A quintessential variety among Cantonese preserved fruits. Learn More

A preserved fruit that combines dried apricots with the distinctive flavor of aged tangerine peel. It is typically made by steeping plump apricot halves or apricot embryos together with shredded or powdered aged Xinhui tangerine peel, along with licorice, sugar, and salt. Through a traditional “nine-time stewing” process of repeated marination and sun-drying, the mellow aroma of the peel thoroughly infuses the apricot flesh. The finished product has a deep amber or brownish color with a thick, tender, and chewy texture. Its taste is a balanced sweet and sour with a hint of saltiness, where the natural tartness and sweetness of the apricot are enhanced by the unique citrus fragrance and lingering sweetness of the tangerine peel. Combining the traditional benefits of apricot (promoting salivation) and tangerine peel (regulating Qi and aiding digestion), it is often enjoyed as a snack to stimulate appetite and aid digestion. Learn More

Preserved Lemon Ginger (also known as Lemon Ginger Candy or Ginger Chews with Lemon) is a traditional Cantonese preserved fruit snack. It is made from ginger and lemon, preserved with sugar, dried tangerine peel, licorice, and other natural ingredients. This candy combines the spicy warmth of ginger with the tangy freshness of lemon, often individually wrapped for convenience. Learn More

Preserved Fritillaria & Dried Tangerine Peel is a functional preserved snack that blends traditional Chinese herbs with candy-making techniques. It is made from powdered Fritillaria (Chuanbei) and aged dried tangerine peel (Chenpi), preserved with licorice and rock sugar. The candy has a dark brown appearance, offering a sweet, mellow, and slightly bitter-herbal taste with the distinctive aroma of aged citrus peel. It is traditionally valued for its soothing properties, specifically for moistening the lungs, relieving coughs (attributed to Fritillaria), and regulating qi (attributed to Chenpi). It is a classic choice for throat comfort. Learn More

Preserved Dark Plum (or Smoked Plum) is a type of preserved fruit made from specially processed dark plums, which are typically smoked or cured. The production involves simmering and steeping the plums with ingredients like licorice, sugar, and salt, followed by drying. The final product has a glossy black appearance, often coated with a white sugary frost. It offers a chewy texture and a complex flavor profile that combines sour, salty, and sweet notes, accompanied by a distinctive smoky or herbal aftertaste. Traditionally, dark plums are valued for their ability to promote salivation, quench thirst, and astringe the lungs and intestines, making this snack a classic choice for summer heat relief and as an accompaniment to tea. Learn More

Eight Immortals Fruit (Ba Xian Guo) is a preserved snack made from a compound of herbs, not a single fruit. Traditionally, it is produced by stuffing the hollowed-out peel of a Buddha's hand citron or pomelo with a powdered mixture of herbs such as dried tangerine peel, pinellia tuber, poria cocos, licorice root, and borneol crystal. The filled peel is then cured, compressed, and air-dried before being cut into small cubes. The final product appears as dark brown cubes with a firm texture. Its flavor is initially salty-sweet, followed by a strong herbal pungency and a cooling sensation (from borneol). It is primarily consumed to soothe throat irritation, relieve coughs, and reduce phlegm, serving as both a snack and a traditional remedy. Learn More

Preserved Wild Mountain Orange is a traditional candied fruit made from wild mountain oranges, a type of small citrus fruit. Its production follows the typical preserved fruit process: fresh wild oranges are first salted to create a fruit base, then rinsed to remove excess salt, soaked in a broth boiled from licorice, sugar, and other spices, and finally sun-dried or oven-dried. The finished product is usually dark yellow or brown in color with shriveled skin, offering a chewy yet soft texture and a balanced sweet-and-sour flavor with the lingering sweetness of licorice and the distinctive fragrance of citrus. Wild mountain oranges are traditionally believed to have the effects of clearing heat, detoxifying, resolving phlegm, relieving coughs, and strengthening the spleen to improve appetite. As a preserved snack, it is commonly consumed to soothe the throat, promote salivation, and alleviate throat discomfort, often served alongside tea. Learn More

Preserved Guava (or Guava Strips/Dried Guava) is a type of dried preserved fruit made from guava (also known as Psidium guajava). Production methods vary; traditional methods involve washing, deseeding, and slicing the guava, then curing it with salt, licorice powder, and sugar before sun-drying or low-temperature baking. Modern processes may include sugar boiling and osmosis to adjust sweetness and texture. The final product ranges in color from light yellow to dark brown, with a chewy texture and a sweet-and-sour flavor that retains the distinctive fragrance of guava. Guava is rich in vitamin C and dietary fiber, making its preserved form a popular healthy snack, traditionally believed to promote salivation, quench thirst, and aid digestion. Learn More