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Peach resin, the amber-coloured sap of the peach tree, is a traditional Cantonese dessert ingredient prized for its soft, bouncy, almost jelly-like texture once soaked. On Kee, a long-established Hong Kong dried-seafood and herb specialist, selects clean, translucent pieces for this superior grade. Rinse and soak overnight until the pieces swell several times in size, pick out any specks of bark, then simmer with snow fungus, red dates and rock sugar for a classic tong sui, or stew with papaya or milk for a nourishing sweet soup that is just as good chilled. Store refrigerated once opened.
