{"title":"Shou Se 收涩 — astringent fruits and seeds","description":"\u003cp\u003eThe astringent flavour tightens, holds, consolidates: it is the gesture of the unripe fruit that contracts. The “Shou Se” (收涩) family brings together fruits and seeds that the tradition associates with this guard — holding what escapes, consolidating what scatters.\u003c\/p\u003e","products":[{"product_id":"prune-mume-fumee-wu-mei","title":"Smoked mume plum - 乌梅 (Wu Mei)","description":"\u003cp\u003eThe still-green fruit of \u003cem\u003ePrunus mume\u003c\/em\u003e, the Japanese apricot, the very one from which umeboshi are made. It is picked before maturity, when the flesh is firm and the acidity at its peak, then smoked and dried until it shrivels. What comes out is a black to very dark brown plum, creased, hard, a little sticky under the nail, whose smell mixes wood smoke, prune and vinegar. The taste is frankly sour, smoky, salt-bitter on the finish, and it lasts a long time. It is used in sauces, marinades and sour broths, and in the iced summer drink Suan Mei Tang, where a few fruits simmer for twenty to thirty minutes with sugar before being strained. Not to be confused with Mei Gui Hua, the rose, despite the likeness of the pinyin names.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591504211,"sku":"BQ-WU-MEI-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/wu-mei-dessus-1.jpg?v=1784503529"},{"product_id":"baies-aux-cinq-saveurs-wu-wei-zi","title":"Five-flavour berries - 五味子 (Wu Wei Zi)","description":"\u003cp\u003eThe red berries of \u003cem\u003eSchisandra chinensis\u003c\/em\u003e, a climbing plant of the forests of north-east China. Its name Wu Wei Zi means literally “seed of the five flavours”: one perceives in succession the sour of the skin, the sweet of the flesh, the bitter and the pungent of the crushed seed, then the salty in the aftertaste — five flavours in a single fruit, which is rare. Harvested at full maturity, of a deep red, they are gently dried and come wrinkled and dark. As an infusion, allow a spoonful of berries for a bowl of water at 90 °C and five to seven minutes; they also stand up to cooking in simmered broths and compotes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591536979,"sku":"BQ-WU-WEI-ZI-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/wu-wei-zi-dessus-4.jpg?v=1784503531"},{"product_id":"graines-de-lotus-lian-zi","title":"Lotus seeds - 莲子 (Lian Zi)","description":"\u003cp\u003eThe seeds of the sacred lotus (\u003cem\u003eNelumbo nucifera\u003c\/em\u003e), gathered at full maturity in the ponds of southern China, when the watering-can receptacle has turned brown and the seeds come loose from it. They are hulled, sometimes stripped of their thin brown skin and of the green germ lodged at their centre — the Lian Zi Xin, very bitter, which is sold separately — then dried. What remains are cream-white ovoid grains, hard and matt, which split into two halves under the knife; the flavour is sweet, starchy, discreet, close to chestnut. An ingredient of Chinese cookery, they thicken sweet soups (Tang Shui) and go into the lotus paste of mooncakes as into sweet congee. Allow thirty to forty minutes of cooking at a gentle simmer, or an overnight soak to shorten that time.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"150 g","offer_id":53827591569747,"sku":"BQ-LIAN-ZI-150G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/lian-zi-dessus-2.jpg?v=1784503496"},{"product_id":"grains-de-ble-legers-flottants-fu-xiao-mai","title":"Light wheat grains (floating) - 浮小麦 (Fu Xiao Mai)","description":"\u003cp\u003eGrains of wheat (\u003cem\u003eTriticum aestivum\u003c\/em\u003e) that are immature or shrivelled and float to the surface when the harvest is plunged into water — their lightness betraying a poorly filled grain. It is this sorting by flotation that gave them their name, “light floating wheat”. Skimmed off the surface, strained, dried then sorted, they come as flattened yellowish-brown grains, hollow under the tooth, of a mild and discreet savour that turns to toasted cereal as soon as they are passed through a pan. An ingredient of Chinese cookery: they are dry-toasted then simmered in a broth or a porridge, or a spoonful is infused in a bowl of water at 95 °C for ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591700819,"sku":"BQ-FU-XIAO-MAI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/fu-xiao-mai-dessus-2.jpg?v=1784503410"}],"url":"https:\/\/botaqi.shop\/en\/collections\/shou-se.oembed","provider":"BotaQi","version":"1.0","type":"link"}