Congee & Porridge
Dandelion and Honeysuckle Congee
Traditionally used to support the body against heat and inflammation
Why people make this congee
Bro Niu once stood at a bus stop near the park and noticed soft white tufts drifting past — dandelion seeds floating on the wind. It got him thinking: tough, hardy plants like dandelion and honeysuckle survive almost anywhere, rarely fall to pests, and in the herbal tradition they are valued for clearing heat and easing inflammation. When you are prone to recurring sore throats, gum trouble or other “hot” inflammatory niggles, a simple bowl of this congee now and then is a gentle way to support the body.
Who it suits / who should be cautious
- Those who tend toward recurring inflammatory complaints (sore throat, gum inflammation, urinary discomfort) and run “hot”
- Avoid if you have a weak, cold stomach (spleen-stomach deficiency cold) or if you are pregnant
Why these ingredients (the food-therapy logic)
- Dandelion root (pu gong ying): traditionally used to clear heat, relieve toxicity, promote urination and support the liver and gallbladder
- Honeysuckle flower (jin yin hua): long regarded as a “herbal antibiotic” in folk tradition for its cooling, heat-clearing reputation
- White rice (bai mi): the gentle, easy-to-digest base that carries the herbal broth
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Dandelion root (pu gong ying) | ~19 g (5 qian) | Dandelion leaf can be substituted |
| Honeysuckle flower (jin yin hua) | ~11 g (3 qian) | Rinse well |
| White rice | ~75 g (2 liang) | Rinse |
Method
- Rinse the dandelion root and honeysuckle. Simmer in 5–6 bowls of water for 15 minutes, then strain and keep the liquid.
- Rinse the rice. Cook it in the dandelion-honeysuckle liquid until it becomes a smooth, moderately thick congee. Serve.
Bro Niu’s tips
The photo shows dandelion root, but dandelion leaf works just as well. This congee is light and fragrant, suitable for young and old — but those with a cold, weak stomach, and pregnant women, should not take it.
Community questions answered (selected)
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Q (mo): I have had a cold for over a month and keep coughing — no phlegm at night, but lots of white phlegm during the day. What soup or remedy can I drink? Bro Niu: A long-standing cough should be looked at by a doctor. As food therapy you can simmer perilla leaf (3 qian), apricot kernels (1 liang), mulberry leaf (3 qian) and 3 slices of ginger in 4 bowls of water down to 2 bowls, taken split over a day; if it helps, continue for 3 days. You can also make a carrot, dried tangerine peel and red date congee, which is helpful for a lingering cough.
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Q (KK): My gums are slightly swollen and the tip of my tongue is sore — what soup or tea helps? Can I drink Chinese yam, lotus seed, fox nut, barley, red bean, hyacinth bean and lean pork soup? Bro Niu: Swollen gums and a sore tongue tip may point to excess stomach and heart heat. Rinse with strong, warm salt water, holding each mouthful a moment before spitting, then rinse with plain water. You can also make a soup of soybean sprouts (half a catty) with tofu, white fungus and lean pork, simmered an hour. For the sore tongue tip, simmer barley (1 liang), reed root (5 qian) and lophatherum (3 bunches) in 5 bowls of water down to 2. For now, hold off on tonic ingredients like yam, lotus seed and fox nut.
Published April 2, 2026 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
