Rock Sugar Pear Soup

Instructions

1. 1Wash pears thoroughly. Using a melon baller or small knife, carefully scoop out cores — leaving bottoms intact to form 'bowls'. Peel only if using non-Xue Li pears.

   留底成碗

   🔍 Look for 3 分钟 · 3 minutes

   Visual: 梨腔壁光滑，深约2厘米，无裂口或薄壁。Pear cavity is smooth-walled, ~2 cm deep, with no tears or thin spots.

   You know it's right when: 梨柄端仍牢固连接。Stem end remains firmly attached.

2. 2Place pear halves upright in a small saucepan. Add water, rock sugar, and dried lily bulbs. Bring to a gentle simmer over medium heat.

   梨立水浸

   🔍 Look for Medium heat 5 分钟 · 5 minutes

   Visual: 水面浮起细密小泡；梨皮渐泛淡金晕。Small bubbles break softly at surface; pear skins begin to blush faintly golden.

   You know it's right when: 锅沿升起第一圈稳定蒸气。First steady ring of steam rises from pot rim.

3. 3Reduce heat to low, cover partially with lid (leave 1 cm gap), and simmer for 30 minutes. Gently rotate pears halfway through.

   半盖慢煨

   🔍 Look for Low heat 30 分钟 · 30 minutes

   Visual: 梨肩部明显变软但形态完好；汤汁微减，泛光。Pears soften visibly at shoulders but hold shape; liquid reduces slightly and glistens.

   You know it's right when: 勺尖插入略带阻力，非绵软烂糊。Tip of spoon inserted meets slight resistance — not mushy.

4. 4Turn off heat. Let pears steep in hot liquid for 10 minutes off the stove — this deepens sweetness and infuses lily flavor.

   关火焖香

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 锅盖凝结大量水珠；梨肉近核处呈半透明。Steam condenses heavily on lid; pear flesh becomes translucent near core.

   You know it's right when: 香气由生果味转为花蜜般醇厚。Aroma shifts from raw fruit to floral-honey depth.

5. 5Carefully lift pears into serving bowls using chopsticks. Ladle hot syrup and lily bulbs over each. Serve warm or at room temperature.

   整只盛碗

   🔍 Look for 1 分钟 · 1 minute

   Visual: 糖水挂勺成厚膜，倾倒时呈连贯细带。Syrup coats back of spoon thickly but pours in a steady ribbon.

   You know it's right when: 百合瓣柔韧，花瓣轮廓清晰。Lily bulbs are tender but retain petal definition.