Chinese almonds have got 2 kinds, the north and south (Pak Hang and Nam Hang). One of it is sweet and the other is bitter (i can’t remember which is which). You could have bought the bitter one. The both of them looked exactly the same but in order to get the perfect taste, you would need to use both. Try adding the candied winter melon (tim tung kua), might help. Green apples can be replaced with white fungus, remember to get the slightly yellowish ones as totally pure white ones have been bleached.

That’s why chinese use “Chan pei” (dried, aging tangerine skin), instead of candied tangerine. A 3-5 years “old” “Chan pei” will not give any bitter taste at all. And a small slice will do.

The 5 words in cantonese : “Chin Pui Yun Haw Tong” (Chin Pui Sooth Throat soap )

The Chinese barley you talk about are Chin Pui (Sichuan fritillaria), a major ingredient of chinese made cough syrup. Works better in powder form. Because traditionally, unscrupulous chiense herb shop use to give fake Chin Pui in powder form, that’s why some shop never grind it to let the customer know they are using real Chin Pui.