Tong sui simply means sweet water, and this is one of the easiest in the repertoire. Snow fungus soaks and softens into delicate, almost silky ribbons, then simmers with jujubes and rock sugar into a barely sweet dessert soup.
It is the sort of thing a Chinese home cook makes a big pot of on a Sunday. Goji berries go in at the end for colour and a mild sweetness, and the whole thing costs very little to put together.
Serve it warm on a cool night, or chill it and drink it cold in summer. Either way, keep the sugar light so the flavour of the fruit comes through.
