17 Delicious Chinese Pear Recipes to Try

Kick off your culinary adventure with these 17 Chinese pear recipes! From savory stir-fries to soothing desserts, this versatile fruit shines in every dish. Perfect for cozy nights or impressing guests. Ready to explore? Let’s dive in!

冰糖雪梨

Viral comfort meets traditional Chinese healing with this steamed pear stuffed with rock sugar. It's the ultimate cough-soothing dessert that tastes like sweet, juicy magic.

Serving: 1 | Prep Time: 5 minutes | Cooking Time: 35 minutes

Ingredients

• 1 large ripe pear (Bosc or Anjou)
• 2 tablespoons rock sugar

Instructions

1. Wash the pear thoroughly and slice off the top 1/4 inch to create a lid.
2. Use a melon baller or teaspoon to scoop out the core and seeds, forming a cavity about 1 inch wide. Tip: Choose a ripe but firm pear so it holds its shape during steaming.
3. Fill the cavity with rock sugar, packing gently but not overfilling—the sugar will melt and expand. Tip: If you prefer extra sweetness, add an extra teaspoon.
4. Place the lid back on the pear and transfer it to a small heatproof bowl that fits snugly.
5. Set the bowl in a steamer basket over boiling water, cover, and steam on high heat for 30–35 minutes until the pear is tender when pierced with a knife. Tip: Keep the water level consistent to prevent burning.
6. Remove carefully and let cool for 2 minutes before serving warm.

Finished pear turns silky soft with a sweet, concentrated syrup in the center. Serve it in its own juices for a comforting spoonful, or spoon over vanilla ice cream for a decadent twist.

雪梨银耳羹

This pear and snow fungus soup is your skin's BFF. Packed with collagen-boosting ingredients, it's the ultimate nourishing dessert. Trust me, your glow will thank you.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 60 minutes

Ingredients

Soup Base

• 1 oz dried snow fungus
• 2 medium pears, peeled and cored
• 6 cups water
• 1/4 cup rock sugar
• 1 tbsp dried goji berries

Instructions

1. Soak dried snow fungus in warm water for 30 minutes until softened. (Tip: Use warm water to speed up rehydration.)
2. Drain and tear fungus into small florets, discarding any hard yellow base.
3. Cut pears into 1-inch bite-sized chunks.
4. In a large pot, combine snow fungus, pear chunks, and 6 cups water. Bring to a boil over high heat.
5. Reduce heat to low, cover, and simmer for 45 minutes until soup thickens and pear is tender. (Tip: Low and slow simmering maximizes collagen extraction from the fungus.)
6. Stir in rock sugar and goji berries; cook for 5 more minutes until sugar dissolves. (Tip: Start with 1/4 cup rock sugar and adjust to taste—but avoid 'to taste'—use 1/4 cup as base. Don't overcook goji berries or they turn bitter.)
7. Serve warm or chilled.

Get ready to glow—this soup is silky, lightly sweet, and packed with moisture. Serve it warm on a chilly evening or chilled as a refreshing summer treat. You'll feel like you're sipping liquid gold.

梨炒虾仁

Pears aren't just for pie—they're the secret to a next-level stir-fry that's sweet, savory, and ready in 10 minutes. This viral-worthy combo of juicy prawns and crisp-tender pear will blow your mind.

Serving: 2 | Prep Time: 15 minutes | Cooking Time: 5 minutes

Ingredients

For the stir-fry

• 1 lb large shrimp, peeled and deveined
• 1 ripe but firm pear, cored and sliced into 1/4-inch thick slices
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp granulated sugar
• 1/4 tsp white pepper
• 1/2 tsp salt
• 1 tbsp cornstarch
• 2 tbsp water
• 2 green onions, sliced for garnish

Instructions

1. In a small bowl, whisk together cornstarch and water to make a slurry. Set aside.
2. Pat shrimp dry with paper towels—this ensures a good sear. Season with 1/4 tsp salt and 1/4 tsp white pepper.
3. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
4. Add shrimp in a single layer and sear without moving for 1 minute, until golden brown. Flip and cook another 30 seconds. Transfer to a plate.
5. In the same wok, add garlic and ginger. Stir-fry for 15 seconds until fragrant.
6. Add pear slices and stir-fry for 1 minute until slightly softened. Use high heat to avoid releasing too much juice from the pear.
7. Return shrimp to the wok. Add soy sauce, rice vinegar, and sugar. Toss to combine.
8. Give the cornstarch slurry a stir, then pour it into the wok. Stir-fry for 30 seconds until sauce thickens and coats everything.
9. Remove from heat. Garnish with green onions. Serve immediately.

Finish with a final sprinkle of green onions for a pop of color and crunch. The sauce clings to every bite, making it perfect over steamed rice or alongside a simple veggie. Trust me, this is the unexpected stir-fry you'll crave on repeat.

梨丝拌海蜇

Forget boring salads—this jellyfish-pear combo is a crunchy, juicy lifesaver. It's the ultimate refreshing appetizer that wakes up your taste buds.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

• 8 oz dried salted jellyfish
• 1 large ripe Asian pear
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 tsp chili oil (optional)
• 1 tbsp toasted sesame seeds
• 2 tbsp chopped fresh cilantro

Instructions

1. Rinse the dried jellyfish under cold water, then soak in a bowl of cold water for 10 minutes. Drain and repeat soaking twice more until the jellyfish is tender and not salty. (Tip: Soaking time can vary; taste a piece to check salt level.)
2. Thinly shred the jellyfish into 2-inch long strips. Drop the strips into boiling water for 10 seconds, then immediately transfer to ice water to stop cooking. Drain well and pat dry with paper towels. (Tip: Blanching firms up the texture and removes any lingering odor.)
3. Peel the Asian pear and cut it into thin matchstick strips. Toss the pear strips with 1 teaspoon of rice vinegar from the dressing to prevent browning.
4. In a small bowl, whisk together soy sauce, remaining rice vinegar, sesame oil, sugar, and chili oil (if using) until sugar dissolves. (Tip: Adjust sweetness or heat to your preference—start with less chili oil.)
5. Combine the drained jellyfish, pear strips, and dressing in a large bowl. Toss gently with chopsticks or tongs to coat evenly.
6. Sprinkle toasted sesame seeds and chopped cilantro over the salad. Toss once more. Serve immediately or chill for 15 minutes for a colder, more marinated flavor. (Tip: Don't let it sit too long or the pear will release water and dilute the dressing.)

Brace yourself for a burst of textures—silky jellyfish, crisp pear, and a tangy kick. Serve cold as a palate cleanser or alongside grilled meats.

梨子蒸肉饼

Looking for a juicy, tender pork patty that surprises you with sweet pear chunks? This steamed wonder is about to become your new weeknight hero.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the patty

• 1 lb ground pork
• 1 medium pear, peeled and finely diced
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 green onions, sliced

Instructions

1. In a bowl, combine ground pork, diced pear, soy sauce, ginger, salt, white pepper, sesame oil, and cornstarch. Mix gently until just combined — overmixing makes it tough.
2. Divide mixture into 4 equal portions and shape into patties about 1/2 inch thick. Tip: wet your hands to prevent sticking.
3. Place patties in a steamer basket lined with parchment paper or on a heatproof plate. Leave space between them.
4. Bring water in a steamer or wok to a boil over high heat. Steam patties over high heat for 15-18 minutes, until cooked through (internal temp 160°F). Tip: don't peek too often — keep the steam in.
5. Carefully remove steamer. Garnish with sliced green onions and a drizzle of extra soy sauce if desired.

Nothing beats the juicy, tender texture with sweet pear bursts. Serve these patties over steamed rice or in lettuce wraps for a low-carb twist.

梨汁鸡翅

Unlock the secret to sticky-sweet chicken wings that'll have everyone begging for the recipe. Pear juice tenderizes the meat while caramelizing into a glossy glaze that's next-level. No fuss, just bold flavor in every bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Wings

• 2 lbs chicken wings, separated into drumettes and flats
• 1 cup pear juice (fresh or unsweetened)
• 3 tbsp soy sauce
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together pear juice, soy sauce, honey, garlic, ginger, salt, and pepper.
2. Add chicken wings and toss to coat. Cover and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor). Tip: Don't marinate overnight—the pear enzymes can make the meat mushy.
3. Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack with oil.
4. Arrange wings in a single layer on the rack. Reserve the marinade.
5. Bake for 15 minutes. Meanwhile, pour the reserved marinade into a small saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until thickened and syrupy, about 5 minutes. Tip: Watch closely—it burns easily.
6. After 15 minutes, brush the wings with the thickened glaze. Return to oven and bake for another 10 minutes, then brush again with glaze.
7. Switch oven to broil. Broil wings for 2-3 minutes until the glaze is bubbly and caramelized. Tip: Keep an eye on them to avoid charring.
8. Remove from oven. Let rest for 2 minutes before serving.

Lick your fingers clean—these wings are dangerously addictive. The pear glaze gives a fruity sweetness that balances the savory soy, creating a sticky coating that's pure perfection. Serve with steamed rice and a crisp cucumber salad for a complete meal.

雪梨百合粥

Ready for a cozy bowl that feels like a hug? This pear and lily bulb congee is your new go-to for soothing, mildly sweet comfort. It's like dessert and breakfast had a baby—totally viral-worthy.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the congee

• 1 cup white rice (short-grain or jasmine)
• 8 cups water
• 2 ripe pears (Bosc or Anjou), peeled and diced
• 1/2 cup dried lily bulbs, soaked in warm water for 15 minutes and drained
• 3 tablespoons honey

Instructions

1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
2. In a large pot, combine the rinsed rice and 8 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally to prevent sticking.
4. While the rice simmers, peel and dice the pears. Soak the dried lily bulbs in warm water for 15 minutes, then drain.
5. After 20 minutes, add the diced pears and drained lily bulbs to the pot. Stir to combine.
6. Continue to cook uncovered for another 20–25 minutes, stirring every few minutes, until the rice is broken down and the congee is thick and creamy.
7. Stir in the honey until fully dissolved. Remove from heat.
8. Serve warm, optionally topped with extra pear slices or a drizzle of honey.

Grab a bowl and dig into this velvety, subtly sweet congee. The pear adds a fresh pop while the lily bulbs bring a delicate floral note. Perfect as a healing breakfast or a light dinner—trust me, you'll want extra.

红酒雪梨

Confession: I used to think poached pears were fancy-people-only. Not anymore. This red wine version is stupid easy, looks like a million bucks, and tastes like pure luxury. Let’s get poaching.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the poached pears

• 4 firm Bosc or Anjou pears, peeled
• 1 bottle (750 ml) dry red wine (like Merlot or Cabernet)
• 1 cup granulated sugar
• 1 cinnamon stick
• 2 star anise
• 2 strips orange peel (from 1 orange)

Instructions

1. Peel the pears, leaving the stems intact. If you want them to stand, slice a thin piece off the bottom so they sit flat. (Tip: choose Bosc pears—they hold their shape best.)
2. In a medium saucepan, combine the red wine, sugar, cinnamon stick, star anise, and orange peel. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
3. Reduce heat to low and add the pears to the liquid. They should be mostly submerged—if not, add a splash of water or more wine.
4. Simmer uncovered for 25–30 minutes, turning the pears occasionally, until they are tender when pierced with a knife. (Tip: don’t boil—gentle simmer keeps them from cracking.)
5. Remove the saucepan from heat and let the pears cool in the poaching liquid for at least 30 minutes. This deepens the color and flavor. (Tip: for extra richness, refrigerate them in the liquid overnight.)
6. Carefully lift the pears from the liquid and set them on a plate. Optionally, strain the liquid and simmer it to a syrupy consistency—serve over the pears.

Ultimate dinner-party flex: these pears are silky, wine-soaked, and stunning. Serve with a dollop of crème fraîche or vanilla ice cream, and watch your guests lose their minds. You literally just simmered fruit in wine—and it looks like you slaved all day.

梨撞虾

A tangy sweet-and-savory collision that shocks your tastebuds—pear and orange crash into plump shrimp in this 15-minute stunner. No wok? No problem: a skillet works just fine.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1/4 tsp salt
• 1/8 tsp white pepper
• 1 tbsp cornstarch
• 2 tbsp vegetable oil

For the Sauce & Pear

• 1 ripe pear, peeled, cored, and diced into 1/2-inch cubes
• 1/3 cup fresh orange juice (from about 1 orange)
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp orange zest
• 1 tsp cornstarch mixed with 2 tsp water (slurry)
• 1 tbsp vegetable oil

Instructions

1. In a medium bowl, toss shrimp with salt, white pepper, and 1 tbsp cornstarch until evenly coated. Let sit 5 minutes—this helps them stay juicy.
2. Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering (about 375°F). Add shrimp in a single layer; cook undisturbed 1 minute. Flip and cook 1 minute more until pink and curled. Transfer shrimp to a plate.
3. Reduce heat to medium-high. Add 1 tbsp vegetable oil, then garlic and ginger. Stir 15 seconds until fragrant—don't let them brown.
4. Add diced pear and orange zest; stir-fry 30 seconds. The pear should soften slightly but hold its shape.
5. Pour in orange juice and soy sauce. Bring to a simmer, scraping up any browned bits. Let bubble 1 minute until slightly reduced.
6. Stir the cornstarch slurry, then drizzle into the pan while stirring. Cook 20 seconds until sauce thickens enough to coat a spoon.
7. Return shrimp and any juices to the pan. Toss everything together 30 seconds until shrimp are glazed and heated through.
8. Serve immediately. (Tip: For extra tang, finish with a squeeze of fresh orange.)

You'll get that first pop of citrus, then the sweet pear, then the briny shrimp—each bite is a layered surprise. It's killer over chewy jasmine rice or even cold as a salad topper the next day.

蜜汁烤梨

Not your grandma’s baked pear—this honey glazed version is sticky, tender, and basically autumn in a bowl. Ready in under an hour with minimal effort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

Pears

• 4 firm but ripe Bosc pears
• 1/4 cup honey
• 2 tbsp unsalted butter, melted
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Instructions

1. Preheat oven to 375°F.
2. Halve pears lengthwise and scoop out cores with a melon baller or teaspoon.
3. Arrange pear halves cut-side up in a 9×13 baking dish.
4. In a small bowl, whisk together honey, melted butter, cinnamon, vanilla, and salt until smooth.
5. Pour honey mixture evenly over pears, making sure each half gets some.
6. Bake for 35-40 minutes, basting with pan juices every 10 minutes, until pears are fork-tender and glaze is bubbling.
7. Tip: For even cooking, choose pears that are ripe but still firm—they should yield slightly at the stem.
8. Tip: Basting is key—spoon the glaze over the pears each time to build that sticky, caramelized coating.
9. Tip: Test doneness by piercing a pear with a paring knife; it should slide in without resistance.

Velvety soft pears with a glossy honey glaze that’s perfect over yogurt or ice cream. The cinnamon-spiced syrup is almost too good to save—drizzle it on everything.

秋梨膏

Skip the pharmacy — this pear syrup hits different. Simmer fresh pears with ginger and honey until thick and golden. It’s the throat-soothing hack you didn’t know you needed.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 120 minutes

Ingredients

Produce

• 5 lbs ripe pears (cored, chopped)
• 1 oz fresh ginger (sliced)

Herbs & Spices

• 2 tbsp dried licorice root
• 1 tbsp dried platycodon root

Sweeteners

• 1 cup rock sugar
• 1/4 cup honey

Instructions

1. Wash and core pears, chop into small chunks. Don’t peel — the skin adds pectin.
2. In a large pot, combine pears, ginger, licorice root, and platycodon root. Add enough water to cover by 1 inch.
3. Bring to a boil, then reduce heat and simmer for 30 minutes until pears are soft.
4. Strain mixture through a fine-mesh sieve or cheesecloth, pressing to extract all liquid. Discard solids.
5. Return pear juice to pot, add rock sugar. Stir until dissolved.
6. Bring to a gentle boil, then reduce heat to low. Simmer for 1.5–2 hours, stirring occasionally, until reduced by half and syrupy. (Tip: Test thickness on a cold plate — it should coat the back of a spoon.)
7. Remove from heat, let cool slightly, then stir in honey. The honey adds extra throat-coating goodness.
8. Pour into a clean glass jar and seal. Store in the fridge for up to 6 months.

Pour a spoonful into hot water for a soothing tea, or drizzle over pancakes for a fruit-forward twist. Packed with natural goodness, this syrup is your new cold-season MVP.

梨子酱

Nothing beats the sweet, fragrant aroma of homemade pear jam bubbling on the stove. This recipe transforms ripe pears into a luscious spread that'll make your morning toast sing.

Serving: 32 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 3 lbs ripe pears
• 3 cups granulated sugar
• 1/4 cup lemon juice
• 1 packet (1.75 oz) powdered fruit pectin

Instructions

1. Wash, peel, core, and chop the pears into 1/2-inch pieces. You should have about 6 cups of prepared fruit.
2. In a large nonreactive pot, combine the chopped pears and lemon juice. This prevents browning and adds necessary acidity.
3. Sprinkle the powdered pectin over the fruit and stir well. Let it sit for 10 minutes to hydrate — this helps the jam set properly.
4. Place the pot over medium-high heat and stir constantly. Bring the mixture to a full rolling boil that doesn't stop when stirred.
5. Add the granulated sugar all at once, stirring until dissolved. Return to a full rolling boil and boil hard for exactly 1 minute, no more.
6. Remove the pot from heat. Skim off any foam with a metal spoon for a clear jam. Test for set: place a small dollop on a cold plate and tilt — if it wrinkles, it's ready.
7. Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath for 10 minutes.
8. Let jars cool undisturbed for 12 hours. Check seals by pressing centers — they should not flex. Store unopened jars in a cool, dark place for up to 1 year.

Ladle this golden jam over warm buttermilk pancakes or swirl it into yogurt for a fruity kick. Its velvety texture and natural sweetness make it a breakfast game-changer.

梨子姜茶

A chilly day calls for something that warms you from the inside out. This pear ginger tea is your new cold-weather MVP—sweet, spicy, and stupid easy. Grab a pear and some ginger, let's go.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 2 ripe pears (Bosc or Anjou), peeled, cored, and chopped
• 1 (2-inch) piece fresh ginger, peeled and thinly sliced
• 4 cups water
• 2 tablespoons honey
• 1 cinnamon stick (optional)
• 1 tablespoon lemon juice

Instructions

1. In a medium saucepan, combine chopped pears, sliced ginger, and 4 cups water. Add the cinnamon stick if using. Pro tip: Use ripe pears for natural sweetness—no need to add extra sugar.
2. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until pears are tender.
3. Remove from heat and stir in 2 tablespoons honey and 1 tablespoon lemon juice. Let steep for 5 minutes. Tip: Start with 2 tablespoons honey; adjust more if you like it sweeter, but this gives a perfect balance.
4. Strain the tea through a fine-mesh sieve into a teapot or pitcher, pressing on solids to extract all liquid. Discard solids. Press firmly—you want every drop of that ginger-pear goodness.
5. Serve hot, garnished with a thin pear slice or a cinnamon stick if desired. For bonus points, peel ginger with a spoon to avoid waste.

Sip this tea slowly—it’s like a hug in a mug. The ginger kicks, the pear soothes, and the honey adds a golden finish. Pour it over ice for a refreshing iced version, or spike it with bourbon for a grown-up treat.

雪梨沙拉

Make this Asian pear salad your new crunchy obsession. It's light, refreshing, and that sesame dressing? Total game-changer.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

Salad

• 2 large Asian pears
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• 1/4 cup sliced almonds

Dressing

• 3 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tsp toasted sesame seeds

Instructions

1. In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and honey until emulsified. Tip: Use a fork for faster whisking.
2. Toast sliced almonds in a dry skillet over medium heat, stirring constantly, until golden, about 2-3 minutes. Tip: Watch closely—almonds burn quickly.
3. Core and slice Asian pears into thin matchsticks. Tip: Leave the skin on for color and fiber.
4. In a large bowl, combine pear slices, shredded carrots, chopped cilantro, and toasted almonds.
5. Pour dressing over salad and toss gently to coat.
6. Sprinkle toasted sesame seeds on top and serve immediately.

Zip your bag and take this salad to work—it stays crunchy for hours. Each bite brings a pop of sesame and sweet pear. Perfect as a side or light lunch.

梨子蜂蜜蒸糕

You won't believe how easy this steamed pear cake is. No oven needed, just a steamer and a few simple ingredients. Ready in under an hour, it's the perfect low-effort dessert.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 1/4 cup honey
• 1/4 cup milk
• 1 cup diced ripe pear (about 2 small pears)

Instructions

1. Prepare your steamer by bringing water to a boil. Meanwhile, peel and finely dice the pears into small cubes.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 2 minutes.
4. Add oil, honey, and milk to the egg mixture and beat until well combined.
5. Gently fold the dry ingredients into the wet mixture until just incorporated. Do not overmix to keep the cake fluffy.
6. Fold in the diced pears gently.
7. Pour the batter into a greased 8-inch round cake pan that fits in your steamer. Cover with foil to prevent condensation from dripping.
8. Place the pan in the steamer, cover, and steam over high heat for 25 minutes. Test with a toothpick: it should come out clean. Let cool in pan for 10 minutes before unmolding.

Perfectly soft and subtly sweet from the honey and pear. Try it warm with a drizzle of extra honey or a scoop of vanilla ice cream for a decadent twist.

梨子枸杞羹

Just pears and goji berries simmer into a silky soup that’s basically eye candy. This nourishing dessert is packed with vitamin A and natural sweetness — no guilt, just glow.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

Soup Base

• 4 ripe Bosc pears, peeled, cored, and cut into 1-inch chunks
• 1/2 cup dried goji berries
• 1/4 cup rock sugar (or honey to taste)
• 4 cups water

Instructions

1. In a small bowl, soak goji berries in warm water for 5 minutes to plump them up. Drain and set aside.
2. In a large pot, combine pear chunks and 4 cups water. Bring to a boil over high heat.
3. Reduce heat to medium-low, cover, and simmer for 15 minutes until pears are tender when pierced with a fork.
4. Add the drained goji berries and rock sugar. Stir until sugar dissolves completely.
5. Simmer uncovered for another 10 minutes. The soup will thicken slightly and the pears will look translucent.
6. Taste and adjust sweetness — add more sugar by the teaspoon if needed. Remove from heat.
7. Serve warm or chilled. For a smoother texture, blend half the soup before serving.

Give your eyes a break and a bowl of this pear-goji soup. It’s like a spa treatment in a cup — silky, subtly sweet, and packed with antioxidants. Try it warm for comfort or chilled as a refreshing dessert.

Conclusion

Don’t let these recipes sit on your screen—get your hands on some Chinese pears and start cooking! Whether you’re craving something sweet or savory, this collection has you covered. I’d love to hear which recipe becomes your go-to. Drop a comment below, and don’t forget to pin this for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.