Pickled Peaches

Soon Tim Toh

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This is a most popular pickle, and the Cantonese hasten to make it as soon as peaches become available, usually in May or June. Peaches are highly regarded as symbols of long life and are always served at birthdays. There is even a steamed bun, pink-colored, in the shape of a peach, sao bau, which means “long life bun,” served at birthdays during the months when peaches are not available. But in season it is fresh peaches, and pickled peaches, that are eaten.