Ching bo leung

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Ching bo leung is a sweet, cold soup of Chinese origin and commonly served in Cantonese cuisine, Hainanese cuisine and Guangxi cuisine. It is a type of tong sui. It is known as sâm bổ lượng or chè sâm bổ lượng in Vietnam.

Although the exact recipe may vary, the drink generally contains grains of yi mai (Chinese pearl barley), dried longans, red jujubes, lotus seeds, and thinly sliced seaweed, with water, sugar, and crushed ice. In place of the yi mai, pearl barley may sometimes be used, and thinly sliced strips of ginger and/or ginseng root, wolfberries, or ginkgo nuts may also appear as ingredients.

The Chinese form of the drink, ching bo leung, is the most popular in the Cantonese cuisine of Guangdong, Hong Kong, and Macau. It is sometimes known as Liuwei soup (六味湯, lit. Six flavour soup). The Vietnamese version, sâm bổ lượng, is most readily available in Cholon, the Chinatown of Hồ Chí Minh City, and is generally served in a tall glass. Although it is sometimes described as a drink, the term "soup" is more appropriate as a spoon is generally necessary to consume the solid ingredients.