Chinese Olive and Rock Sugar Water

Why people make this water

Green Chinese olives are humble but kind to the throat — chew one and it tastes a little sour and astringent at first, then turns sweet. Traditionally they are associated with clearing heat, soothing the throat and generating fluids. Bro Niu brews them with a little rock sugar into a simple, comforting water, traditionally enjoyed for a sore, scratchy throat and frequent cough.

Who it suits / who should be cautious

• Suits children with a lingering cough and adults whose throats get sore from too much smoking, drinking or talking
• Caution: avoid olives that are unnaturally bright, glossy green — they may be soaked in alum water, which is heating and counterproductive for a sore throat
• If a sore throat or cough is severe or won’t settle, please see a doctor

Why these ingredients (the food-therapy logic)

• Chinese olive (qing lan): known as the “lung and stomach fruit,” traditionally associated with clearing heat, soothing the throat, generating fluids and easing thirst
• Rock sugar (bing tang): softens the astringency and gently moistens, making the water pleasant for children

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Chinese olives (qing lan)	10–12	Rinsed, lightly crushed; avoid alum-treated ones
Rock sugar (bing tang)	to taste

Method

1. Rinse the Chinese olives and crush them lightly.
2. Simmer in 5 bowls of water for about 45 minutes.
3. Add rock sugar and stir until dissolved; serve.

Bro Niu’s tips

Chinese olive is called the “lung and stomach fruit.” When buying, whether from Chinese or Asian grocers or online, watch out for olives that look unnaturally bright green — they may have been soaked in alum water, which is heating and unhelpful for a sore throat.

Community questions answered (selected)

• Q (Jessica): I’m in Australia and can’t get Chinese olives — what can replace them? Bro Niu: Can you find luo han guo? Use a quarter of one steeped as tea. Green radish (qing luo bo) also has a throat-soothing effect.

• Q (anonymous): My daughter caught the flu after starting kindergarten and has thick phlegm she can’t clear, coughing hard — would this olive water help? Bro Niu: For thick phlegm and cough after the flu, it’s best to use perilla seed (su zi) and radish seed (lai fu zi), ~11 g (3 qian) each in a tea bag, simmered into a lean-pork congee; 3 batches, traditionally enjoyed to help clear phlegm and ease cough.

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Published August 30, 2023 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.