Rinse dried rice beans under running water; Soak them in water for 3 hours; Remove and drain them.
Rinse dried lablabs under running water; Soak them in water for 3 hours; Remove and drain them.
Rinse dried tangerine peel; Soak it in water for 3 hours; Remove it; Gently scrape off any white pith.
Rinse sarsaparilla roots; Soak them in water for 3 hours; Remove and drain them.
Rinse and drain honey dates briefly.
Rinse kudzu roots; Peel them with a Y-shaped peeler; Trim an inch off the top and the bottom; Cut them into chunks (recommend you to wear gloves while preparing them to avoid skin allergy)
Rinse, drain and slice ginger.
Rinse pork shank; Pat-dry them with kitchen paper; Cut them into chunks;
Fill a deep pan with water; Add the ginger; Bring to the boil over a high heat; Scald the pork shank all over in a colander with the boiling ginger water for 3 minutes; Immediately remove them; Rinse them under running water till cool; Drain them; Turn off the heat.
Fill a stockpot with 2.5L water; Add the rice beans and the lablab; Bring to the boil over a high heat; Add all the remaining ingredients and bring to the boil over a high heat again; Turn to a low heat; Cover the pot with its lid; Cook over a low heat for 2 hours; Scoop scum off with a perforated skimmer; Stir seasonings into the soup; Turn off the heat; Arrange the soup in a serving round terracotta pot; Ready to serve.