Hua Yan Bird’s Nests are originally harvested from selected caves in Sarawak. Its tri-colour strands (Red, Yellow, White) are left intact in its natural proportions so the original goodness of cave minerals and nutrients from the swiftlet’s rich diet is maintained.
In the early years, the tri-coloured bird’s nests are differentiated by its strand colour, but today, Eu Yan Sang sells it in its original form without differentiating its strands’ colour because its individual colour strands have its own mineral and nutrient making a complete bird’s nest more beneficial.
Hua Yan Bird’s Nests are previously known as Spring Bird’s Nests （春燕） because of Spring season. When flowers bloom and rain falls, there will be plenty of insects (food) for the swiftlets. During this season, the swiftlets have plentiful of food, making them stronger and healthier. When they build their nest, the strands are thicker and stronger with fewer feathers thus making the Hua Yan’s Bird’s Nest of better quality. Hence, Eu Yan Sang insist on using this season’s bird’s nests to become Hua Yan Bird’s Nests.
Because the Spring Bird’s Nests colours are beautiful like the flowers in spring, it is now named as Hua Yan (Hua= flower in Chinese) which also represent the quality of bird’s nests and also portrays family warmth and happiness.
How to use:
Use 1 piece each time, for 2-3 persons. Steep in warm water for 2 hours or until expanded and texture softened. Place the soaked bird’s nest in a double boiler with 2 bowls (400ml) of water and 40g of cane sugar. Double-boil for 3 hours with moderate flame. Please place unused bird’s nest in the refrigerator.
