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1
Slit each red date once along its length with a small knife, exposing the flesh. Rinse the dates, dried longan flesh, and goji berries under cold water. Place all three in a medium pot with the water.
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2
Bring the pot to a gentle simmer over medium heat, then reduce immediately to low. The surface should show only a quiet, occasional bubble — never a rolling boil. This is where the dish lives or dies: a rapid boil will cloud the broth and muddy both colour and flavour beyond recovery.
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3
Simmer on low for 20–30 minutes, uncovered. The broth will deepen to a clear amber-red; the dates will have softened and opened, releasing their full sweetness into the liquid. The fragrance of longan — sweet and faintly musky — should be clearly present above the pot.
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4
Add the rock sugar and stir gently until fully dissolved. Taste: the soup should be gently, cleanly sweet with no harsh edge. Adjust with a little more rock sugar if required.
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5
Ladle into bowls, ensuring each portion receives dates, longan, and goji berries. Serve warm. The broth should be translucent amber, not opaque.