Dendrobium mainly uses its fresh stems or dry stems to make soup. Usually, fresh Dendrobium officinale or Dendrobium nobile strips are selected, cleaned after defoliation, and cut into thumb-long pieces for juicing, or sliced for later use, or broken with the back of a knife. Dendrobium stem can be untied first, gently rubbed, washed with clear water, soaked in clear water for two hours, and then used to make soup.

How does Dendrobium make soup?

Dendrobium stem is erect, fleshy and slightly oblate. Dendrobium is elegant, delicate and lovely, and smells fragrant.

Dendrobium is harvested before germination in late spring every year. When harvesting, cut off the stems and branches that are more than three years old, leaving the tender stems to continue to grow.

Dendrobium can be used to make tea and soup, such as Dendrobium tea, Dendrobium corn silk tea, Dendrobium nobile soup, Dendrobium soup, Dendrobium mangosteen sashimi soup, Dendrobium candidum ginseng soup, Dendrobium candidum black-bone chicken soup, Dendrobium abalone soup and so on.