INTRODUCTION

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.

缅甸地区食用雪燕已经有1000多年历史，当地人民跋山涉水采摘野生雪燕，献贡给皇宫贵族食用。且在东南亚地区也已经流行了百年之久，当地富商家庭的女子都以食用雪燕为美容方式。 

PRESERVATION METHOD

建议存放于冰箱以达到有效地保鲜效果。

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

Instruction:

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.

材料：桃胶，雪燕，皂角米，冰糖，红枣6颗

雪燕泡发倍数为30～50倍。 

做法：

1. 把桃胶，雪燕，皂角米先简单清洗，然后用清水浸泡8小时。8小时后，把已经泡发了桃胶，雪燕和皂角米还遗留的杂质清洗干净。

2.把已经清洗干净的桃胶，雪燕，皂角米和红枣6颗放入锅中，再加入足够的清水，大火烧开。

3. 大火烧开后转小火慢炖2小时（这期间要时不时搅拌一下，一面糊锅）

4. 锅里加入适量冰糖，搅拌至冰糖融化即可食用。