The delicate xian jin feng and super rare gua lu are the top two ranked lychee varieties according to a viral post on Chinese social media
If there is one good thing about these sticky, sweaty summers in Hong Kong it is the sweet promise of lychee season, with bunches of the ripe fruit stacked high on every market corner and grocery store.
Such a sight would probably have pleased the great Chinese poet and gourmet Su Shi, better known under his pen name Su Dongpo, who famously gave his name to the famous pork belly dish he so loved. He was also a lychee fanatic – he declared once that he would not mind being a southerner if he could eat 300 of them a day. Same, Su, same.
The only thing stopping me from demolishing dozens of lychees in one sitting is the traditional Chinese medicine principle that sees the fruit as highly yang – warming and drying.
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