Mustard Greens and Fresh Ginger Broth (Da Jie Cai Sheng Jiang Shui)

Why people make this broth

Large mustard greens are widely grown across southern China and are the same leafy vegetable behind preserved classics like Sichuan ya cai, Cantonese ham choy (pickled sour mustard), and Chaozhou preserved vegetables. In its fresh form, mustard greens are mildly pungent, slightly cool in nature, and have long been used as a household remedy at the first hint of a cold: a stuffy head, a little chill, a tight neck. Simmered with ginger, the broth gently encourages perspiration, which in traditional thinking helps the body release the external pathogen. The combination is warming without being fiery, and the light sweat that follows drinking it warm is believed to provide significant relief. Bro Niu notes this is particularly well-suited to the dry autumn season in southern China.

Who it suits / who should be cautious

• Adults and children at the very first signs of a cold: mild headache, slight chills, runny nose, body aches
• Best drunk warm and followed by a rest to encourage gentle perspiration
• Lean pork can be added to make the broth more substantial; suitable for the whole family
• If both dry mouth and a bitter taste are present, add two pieces of firm tofu for additional cooling and moistening
• This broth is warming in nature; do not use for colds with high fever, prominent sore throat, or marked heat signs — these may be better addressed with cooling remedies. Please see a doctor if in doubt.

Why these ingredients (the food-therapy logic)

• Large mustard greens (da jie cai): The leaves are cool in nature and traditionally considered to disperse the lungs and clear phlegm, and to help the body push out external pathogens through the surface. The slightly pungent flavour is the key characteristic.
• Fresh ginger (sheng jiang): Warming, pungent, and well-researched for its gingerol content. Traditionally used to warm the middle, disperse cold, and support the body’s defensive-energy layer (wei qi). Ginger helps induce the light sweat that is the goal of this broth.

Ingredients (about 3 bowls)

Ingredient	Amount	Notes
Large mustard greens (da jie cai)	~300 g	Wash and cut into pieces
Fresh ginger (sheng jiang)	3–4 slices
Water	6 bowls (about 1.2 L)

Method

1. Wash mustard greens thoroughly and cut into large pieces.
2. Place mustard greens and ginger slices in a pot with 6 bowls of water.
3. Bring to a boil, then reduce heat and simmer for 30 minutes until reduced to about 3 bowls.
4. Serve warm. If lean pork is desired, add it with the other ingredients at the start.
5. Drink while warm and rest afterward; a light sweat is expected and beneficial.

Bro Niu’s tips

This broth is simple and quick to make — it should be the first thing you reach for when you feel a cold coming on. It can be cooked with lean pork to make a more filling soup suitable for the whole family. If the mouth feels dry and bitter at the same time, add a couple of pieces of firm tofu for a more balanced effect.

Community questions answered (selected)

• Q (ST): My daughter was very ill recently with vomiting, and now — though recovering — she still feels nauseous in the mornings before taking medication. How can I help her recover? Bro Niu: Try making a broth of perilla leaf (zi su ye) 3 qian, fresh ginger 4–5 slices, and brown sugar, in 4 bowls of water simmered down to 2 bowls — taken morning and evening. This warms and disperses cold while calming nausea.

• Q (Ming): Near the end of my period, my eyelids feel heavy, I have a pimple, my shoulder and neck are aching after air conditioning exposure, and my hands and feet feel cold. What can I do? Bro Niu: Try a soup with kudzu root (1 jin), adzuki beans and hyacinth bean coat (1 liang each), red dates (6 pieces), and dried tangerine peel, simmered for 2 hours with pork ribs. This soup is not too cooling and is safe even for cold-constitution individuals. It helps ease shoulder and neck aches.

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Published October 10, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.