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–+ servings

Chinese Cantonese Lai Tong Recipe

This comforting Cantonese daily soup, known as "lai tong," is a slow-simmered, flavor-rich broth made with meaty pork neck bones, vegetables, and traditional Chinese ingredients. It’s the perfect Chinese food recipe for a nourishing family meal, especially when made ahead as the flavors deepen overnight.
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Prep Time 20 minutes
Cook Time 4 hours 10 minutes
Course Soup
Cuisine Chinese
Servings 8

Equipment

  • Large heavy-bottomed soup pot
  • Colander
  • Small bowls for soaking

Ingredients
  

  • 2 ounces dried bok choy soaked overnight
  • 4 large dried shiitake mushrooms soaked overnight
  • 2 pounds meaty pork neck bones or 3 pounds pork ribs, soaked for 1 hour
  • 13 cups water
  • 2 to 3 large carrots chopped into large chunks (about 8 ounces)
  • 3 slices fresh ginger ½-inch thick each
  • 2 dried Chinese red dates
  • 6 Chinese dried figs
  • 1 small piece dried mandarin orange peel
  • 2 tablespoons dried goji berries
  • 1½ teaspoons fine sea salt more to taste

Instructions
 

  • Prepare the Bok Choy and Mushrooms: Rinse the soaked bok choy thoroughly, cutting it into 1-inch pieces. If the soaking water is clear and clean, you can reserve it for cooking. Otherwise, discard it. Do the same with the mushroom soaking water—keep it if it’s clean, as it adds flavor.
  • Parboil the Pork Bones: Place the soaked pork bones in a heavy-bottomed soup pot and add enough water to just cover them. Bring to a boil, then boil for 1 minute. Remove the bones, drain in a colander, rinse them under cold water, and wash out the pot. This step ensures the broth stays clear and clean-tasting.
  • Combine All Ingredients: Return the pork bones to the clean pot. Add the bok choy, shiitake mushrooms, carrots, ginger, red dates, figs, orange peel, and goji berries. Pour in the 13 cups of water (including any reserved soaking liquid if it’s clean). Cover and bring the mixture to a boil.
  • Simmer the Soup: Once boiling, reduce the heat to low and simmer gently for 4 hours. Do not stir or disturb the pot during this time to maintain a clear broth.
  • Final Seasoning: After 4 hours, stir in the salt and taste the soup. Add more salt if needed just before serving.

Notes

Make-Ahead Tip: This soup improves in flavor when made a day ahead, making it great for batch cooking.
Serving Tip: The pork bones can be served alongside the broth with a bit of light soy sauce for dipping—simple and delicious.
Ingredient Note: Chinese dried figs are different from those used in baking—they’re less sweet and better suited for soups.
Pork Rib Option: If substituting pork ribs for neck bones, increase the amount to 3 pounds for a balanced flavor.
Keyword Cantonese pork bone soup, Chinese food recipes, daily Chinese soup ideas, easy Chinese broth recipe, herbal Chinese soup, lai tong soup recipe, pork neck bone soup Chinese style, slow-cooked Chinese soup, traditional Chinese soup recipe
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