Tonic Drinks & Waters
Hawthorn, Apple and Dried Tangerine Peel Drink
traditionally supports digestion and eases post-feast bloating
Why people make this drink
After a holiday spent enjoying mooncakes and a spread of rich food, your stomach sometimes sends you a clear message: it needs a break. This simple three-ingredient drink has been made in Cantonese homes for generations to ease that post-feast heaviness. The sweet-sour balance is genuinely pleasant, and the whole family — children included — can enjoy a cup.
Who it suits / who should be cautious
- Suits most adults and children as an occasional digestive tonic after heavy meals
- People with excess stomach acid (acid reflux, gastritis) should skip this drink — the hawthorn and apple are both quite acidic
- Pregnant women should avoid it
Why these ingredients (the food-therapy logic)
- Dried hawthorn (shan zha): One of the most studied traditional digestive aids, particularly associated with helping the body break down fatty meats. Rich in organic acids and flavonoids.
- Apple: In traditional food therapy, apple is considered gentle on the stomach and mildly binding. The pectin it contains is associated with supporting healthy bowel function.
- Dried tangerine peel (chen pi): A classic Cantonese pantry staple used to move stagnant qi in the digestive system, settle the stomach, and encourage appetite. Aged peel is preferred for its mellow flavour.
Ingredients (3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Dried hawthorn berries | 5 qian (~19 g) | Rinse and soak briefly |
| Apple | 2 medium | Wash with salt and warm water; slice with skin on, remove core |
| Dried tangerine peel (chen pi) | 2 pieces | Rinse and soak briefly |
| Water | 5 bowls (~1.25 L) |
Method
- Soak the dried hawthorn berries and the tangerine peel separately for a few minutes, then rinse well.
- Scrub the apples with a little salt and warm water. Slice them with the skin on and remove the cores.
- Place all ingredients into a pot with 5 bowls of water.
- Bring to a boil, then reduce heat and simmer for about 30 minutes until the liquid reduces to roughly 3 bowls.
- Serve warm. The drink is pleasantly tart-sweet and needs no added sugar.
Bro Niu’s tips
This drink has a natural sweet-sour flavour that most people enjoy without sweetener. If making it for young children who prefer a milder taste, you can add a small piece of rock sugar during the last few minutes of cooking. Anyone with excess stomach acid or who is pregnant should give this one a miss.
Community questions answered (selected)
-
Q (May): Can children have this with a little rock sugar added? Bro Niu: Yes, a small amount of rock sugar is fine for children.
-
Q (Meimei): I’m 40 years old and have been passing a lot of gas recently — especially after eating fermented bread or pizza. What’s going on? Bro Niu: Excess gas is often related to gas-producing foods like legumes, potatoes, cabbage, or broccoli, as well as carbonated drinks. It can also point to underlying digestive issues like indigestion or mild gastritis. Try eating more slowly, drinking more plain warm water, and brewing some sha ren (amomum fruit) and chen pi — about 5 g each, crushed or torn, steeped in hot water for 7-8 minutes — and see if that helps.
Published October 1, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
