Lotus root and pork rib soup (Lianou paigu tang)

1. Soak the peanuts in cold water for 1 hour; cut the pork ribs into individual ribs, blanch in boiling water for 5 minutes and rinse.

2. Peel the lotus root and cut it on the diagonal into 1 cm slices or large chunks; slice the ginger.

3. Bring the water to the boil in a large pot, add the ribs, ginger and drained peanuts and simmer gently for 1 hour.

4. Add the lotus root and jujubes and simmer for another 1.5 hours until the lotus root is tender and slightly starchy and the soup has turned faintly pink.

5. Season with salt and white pepper.

6. Ladle into bowls, sprinkle with sliced spring onions and serve piping hot.

Tip: A signature home-style soup from Wuhan: long simmering gives the lotus root a pinkish colour and a sweet, potato-like texture. If you can't find jujubes, 3 pitted dried dates give a similar sweetness.