Soups
Eucommia, Chinese Quince, and Deer Tendon Soup
Traditionally used to support the liver and kidney and strengthen tendons and bones
Why people make this soup
A friend brought Bro Niu a pack of deer leg tendon back from a trip. He had tried ostrich tendon before — very nourishing, but rather gamey — and prefers deer tendon’s flavour. Deer tendon is traditionally associated with supporting the tendons and bones and easing rheumatic joint pain and weak limbs. Paired with eucommia, quince, peanuts, euryale, and red dates, this long-simmered soup is a warming choice for older people with rheumatic joint aches and a sore back.
Who it suits / who should be cautious
- Older people with achy joints, a sore lower back, or weak tendons and bones; Bro Niu notes children can have it with a few honey dates added, but not those under 2
- Skip it while you have a cold; in hot weather or if you overheat easily, swap deer tendon for pork tendon or pork shin so it is not too warming
- Those with high blood pressure can drink it with deer tendon swapped for pork tendon or pork shin
Why these ingredients (the food-therapy logic)
- Eucommia bark (du zhong): traditionally associated with supporting the liver and kidney and strengthening tendons and bones.
- Chinese quince (mu gua): the medicinal flowering-quince fruit, traditionally used to relax the tendons, harmonize the stomach, and ease joint swelling and pain.
- Deer tendon (lu jin): traditionally associated with supporting the tendons and bones and easing rheumatic aches.
- Peanuts, euryale, red dates: add nourishment and balance the soup.
Ingredients (about 4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Eucommia bark (du zhong) | 5 qian (~19 g) | Rinse |
| Chinese quince (mu gua) | 3 qian (~11 g) | Medicinal flowering-quince fruit, not papaya |
| Peanuts (hua sheng) | 1 liang (~37 g) | Rinse |
| Euryale / fox nut (qian shi) | 1 liang (~37 g) | Rinse |
| Red dates (hong zao) | 4 | |
| Deer tendon (lu jin) | 2 liang (~75 g) | Soak until soft, then blanch |
Method
- Soak the deer tendon in water until soft, then blanch.
- Soak and rinse the other ingredients.
- Put everything into a pot with 10 bowls of water.
- Boil for about 3 hours down to about 4 bowls.
- Drink the soup and eat the ingredients.
Bro Niu’s tips
The “quince” pictured is not the papaya we usually eat — it is the medicinal flowering-quince fruit, traditionally used to relax the tendons, harmonize the stomach, and ease joint swelling and pain. You can add pork bone or pork shin to this soup. Deer tendon can be a little gamey — after soaking, soak it in white vinegar for 10 minutes and rinse, then stew with Jinhua ham, chicken, red dates, and ginger so the savoury flavour covers it.
Community questions answered (selected)
- Q (Ling): If I do not have the medicinal quince pictured, can I substitute another herb? Bro Niu: You can substitute morinda root (ba ji) 3 qian and cyathula / niu xi (chuan niu xi) 3 qian, traditionally associated with strengthening the tendons and freeing the channels.
- Q (阿珍): Can people with high blood pressure drink this soup? And in this hot, humid weather, will it be too heating? Bro Niu: People with high blood pressure can drink this soup; swap the deer tendon for pork tendon or pork shin and it will not be too heating — suitable for summer.
- Q (大马): Can children drink this soup? If so, what can I add to make it sweeter and easier for them? Bro Niu: Children can drink this soup; adding a few honey dates makes it tastier, but children under 2 should not have soups containing herbs.
Published October 14, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
