Snow nests are mainly produced in Myanmar and Yunnan of China, and some can also be found in Vietnam.
Snow nests are made by manually cutting through the trunk of the Pingpo tree, punching holes to collect pith secretions, and then air-drying them. When the snow nests just secreted, they are crystal clear. After exposure to air oxidation, the color gradually turns yellow. Because of being blown by the wind, it is easy to have some sand, dust and other impurities on snow nests.
The edible snow nests in Myanmar have a history of more than 1,000 years. The local people trek through mountains and rivers to pick wild snow nests and offer them to the royal palace as tribute. It has also been popular in Southeast Asia for hundreds of years, and women from local wealthy business families have used snow nests for beauty purposes.
HOW TO EAT
Ingredients: peach gum, snow nest, snow lotus, rock sugar, 6 red dates
THE SNOW NEST WILL BECOME 30-50X LARGER ONCE SOAKED IN WATER FOR SEVERAL HOURS
1. Wash the peach gum, snow nest, and snow lotus first, and then soak them in clean water for 8 hours.
2. Put the cleaned ingredients and red dates in one pot, then add suitable amount of water and bring to boil.
3. Once boiling, turn to low heat and simmer slowly for 2 hours.
4. Add some rock sugar to the pot and stir until the rock sugar melts before serving.