​Soup Jub Liang Set (Yoo Hong)

Soup Jub Liang Set (Yoo Hong)

Product Name: Суповой набор Чаб Лиенг, Soup Jub Liang Set, Jub Liang Kräuterset, Ensemble Jub Liang, Conjunto Jub Liang, ชุดต้มจับเลี้ยง

Product Name: Суповой набор Чаб Лиенг, Soup Jub Liang Set, Jub Liang Kräuterset, Ensemble Jub Liang, Conjunto Jub Liang, ชุดต้มจับเลี้ยง

Synonyms: cooling herbal tea, Chinese cooling tea, Thai herbal beverage, herbal blend for soup.

Parts Used: roots, fruits, leaves, flowers, woody parts, mushrooms (dried roots and fruits).

Nutritional Value of the Product: carbohydrates, plant fibers, tannins, flavonoids, saponins, phenolic compounds, B vitamins, vitamin C, calcium, magnesium, iron, zinc, manganese.

Main Beneficial Properties of the Product: anti-inflammatory action, antipyretic action, antioxidant action, mild antispasmodic action, improved digestion, liver function support, diuretic action, immune system strengthening, general tonic effect.

Beneficial for Diseases: gastritis (K29), functional dyspepsia (K30), irritable bowel syndrome (K58), functional intestinal disorders (K59), liver diseases (K70—K77), metabolic syndrome (E88.81), obesity (E66), hypertensive disease (I10), acute upper respiratory infections (J06), dyslipidemia (E78).

Contraindicated for Diseases: plant allergy (T78.4), chronic renal failure (N18), hypotension (I95), pregnancy (Z33), lactation (Z39), gout (M10), severe diabetes mellitus (E10—E14).

Culinary Use: preparation of herbal decoctions, preparation of cooling beverages, preparation of soups, addition to compotes, use in restorative dishes of Chinese cuisine.

Forms and Processed Products: dried herb blends, decoctions, infusions, powders.

Geography of Use and Dietary Traditions

The Soup Jub Liang Set is a traditional element of Chinese and Thai cuisine and phytotherapy. In Chinese culture, it is known as «凉茶» (liáng chá — cold tea), used to reduce fever and strengthen the body. In Thailand, the beverage «จับเลี้ยง» (Jub Liang) is traditionally brewed during hot weather as a remedy for thirst and overheating, often sweetened with sugar or honey. Ethnographically, this product is considered not only a food ingredient but also a preventive measure, connecting folk medical practices and culinary traditions. The soup version of Soup Jub Liang Set with chicken is widely known in Chinese cuisine as a restorative dish for convalescence. Nowadays, the product is available in packaged sets and is used both in households and in the gastronomic industry of Southeast Asian countries.

Toxicity and Food Safety

The product is considered safe for moderate consumption. Individual allergic reactions are possible. Excessive consumption may cause diarrhea or lowered blood pressure. Not recommended for young children, pregnant and breastfeeding women, as well as individuals with severe renal failure and metabolic disorders.

Product Composition: licorice root (Glycyrrhiza glabra), angelica root (Angelica sinensis), lotus seeds (Nelumbo nucifera), lotus leaves (Nelumbo nucifera folium), dried lychee fruits (Litchi chinensis), red dates (Ziziphus jujuba), poria mushroom (Wolfiporia extensa), chrysanthemum flowers (Chrysanthemum morifolium), dried orange peel (Citrus reticulata pericarpium), luffa fruits (Luffa cylindrica), marshmallow root (Althaea officinalis), barley seeds (Hordeum vulgare), rhubarb root (Rheum palmatum), glabrous greenbrier herb (Smilax glabra).

Culinary Recipes with Soup Jub Liang Set

1. Traditional Soup Jub Liang Set Beverage (for 200 g of set)

• Ingredients: Soup Jub Liang Set 200 g, water 8—10 liters, cane sugar 400—500 g (to taste).
• Cooking Instructions: rinse the set under running water, cover with 8—10 liters of water, bring to a boil, simmer over low heat for 1 hour, add sugar, stir, cool and serve chilled or with ice.
• Nutritional Value: about 35—40 kcal per 200 ml of finished beverage (mainly from sugar).

2. Soup with Chicken and Soup Jub Liang Set (for 200 g of set)

• Ingredients: Soup Jub Liang Set 200 g, whole chicken 1.5—2 kg, water 6—7 liters, fresh ginger 50 g, soy sauce 50 ml, salt to taste.
• Cooking Instructions: cut chicken into large pieces, rinse the set, cover everything with water, bring to a boil, skim off foam, simmer over low heat for 2 hours, add ginger and soy sauce 15 minutes before done.
• Nutritional Value: about 120—150 kcal per 250 ml of soup (depending on chicken fat content).