Da Yu Ling Recipe

Brew the Da Yu Ling broth

In a large pot, bring 8 cups water to a boil. Add 6 tsp Da Yu Ling tea leaves; remove from heat after 5 minutes, strain and return the liquid to the pot as a clear broth.

Flavor the broth

Add 2 tsp fresh ginger and 2 tsp garlic; simmer 5 minutes to release aromatics.

Season and finish broth

Stir in 3 tbsp soy sauce and 3 tbsp Shaoxing wine. Season with 1 tsp salt and 0.5 tsp white pepper. Keep broth at a gentle simmer.

Mushrooms and aromatics

Add 0.5 cup chopped scallions and 2 cups reconstituted shiitake mushrooms; simmer 5–7 minutes.

Prepare vegetables and noodles

Rinse and prep Napa cabbage (8 cups shredded), Baby Bok Choy (8 cups), Enoki mushrooms (2 cups), Choy Sum (2 cups), Rice Vermicelli (1 cup) and Rice Noodles (1 cup). Arrange on platters.

Prepare dipping sauces

In small bowls, portion Soy Sauce (0.5 cup), Sesame Oil (2 tbsp), and Chili Oil (2 tbsp) for dipping.

Arrange dumplings and proteins

Place Har Gow (20 pieces), Siu Mai (20 pieces), Beef Meatballs (16 pieces), Fish Balls (12 pieces), and Tofu Puffs (12 pieces) on separate platters.

Table setup

Set a heated pot of broth at the center of the table with tongs and slotted spoons for diners.

Cooking order and timing

Diners drop one item at a time into the simmering broth. Har Gow and Siu Mai: 3–5 minutes; Beef Meatballs: 4–6 minutes; Fish Balls: 4–6 minutes; Tofu Puffs: 2–3 minutes; Napa Cabbage and Bok Choy: 1–2 minutes; Enoki and Choy Sum: 1–2 minutes; Rice Vermicelli and Rice Noodles: 1–2 minutes.

Finish and serve noodles

When noodles are heated through, remove with tongs and serve with dipping sauces.

Enjoy and adjust

Offer additional broth if desired and adjust seasonings to taste.