Soups
Celery & Grass Carp Tail Soup
traditionally used to support healthy blood pressure, clear liver heat, and nourish the blood
Why people make this soup
Celery has a long history of use in both Chinese and Western food traditions for supporting cardiovascular health. In Chinese dietary medicine, it is associated with calming “liver fire” — a concept that roughly maps onto the tension-headaches, flushed face, and irritability that can accompany high blood pressure. Bro Niu’s version uses the outer stalks of a firm, aromatic celery to make a quick, milky-looking soup with grass carp tail. Imported Western celery (Spanish-grown, when available) tends to be particularly fragrant and crisp. The fish adds protein and the characteristic sweet, collagen-rich quality of a Cantonese fish soup, while ginger and red dates keep it warming and balanced. Ready in 35 minutes, this is a practical weekday soup rather than a slow-simmered weekend project.
Who it suits / who should be cautious
- Suitable for adults with elevated blood pressure, particularly the elderly or those in their menopausal years.
- Also associated with benefits for nervous tension, “liver fire” headaches, excessive thirst in hot weather, and general fatigue.
- Beneficial during pregnancy with high blood pressure (pregnancy hypertension) — but pregnant women with hypertension must be under medical supervision.
- Those with very cold digestion or who are prone to cold symptoms may want to increase the amount of ginger.
Why these ingredients (the food-therapy logic)
- Celery (xi qin): One of the most well-studied culinary vegetables for cardiovascular health. In Chinese medicine, it is classified as cool in nature, associated with calming liver fire, clearing heat, dispelling wind, promoting urination, and cooling the blood. Fresh-juiced celery combined with bitter melon is traditionally considered effective for quickly reducing both blood pressure and blood sugar.
- Grass carp tail (huan yu wei): Rich in protein and collagen; provides a light, sweet broth base. Fish tail sections are Cantonese pantry staples for rolling soups (gun tang) — quick 20–30 minute soups rather than long-simmered ones.
- Red dates (hong zao): Warm and tonifying for qi and blood; moderate the cooling nature of the celery.
- Fresh ginger: Warms the middle, removes any fishy note, and protects the stomach.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Celery (Western variety) | ~150 g (4 liang) | Washed, cut into sections |
| Grass carp tail (huan yu wei) | 1 tail section | Cleaned, pan-fried in a little oil until lightly golden |
| Red dates (hong zao) | 5 pieces | Pitted |
| Fresh ginger | 3 slices | |
| Water | 6 bowls | ~1.2 litres |
Method
- Clean the grass carp tail. Heat a little oil in a pan and pan-fry the fish tail over medium-high heat until lightly golden on both sides; this removes the raw fish smell and gives the soup a better colour.
- Wash the celery and cut into sections (use the outer stalks for the soup; save the inner pale stalks for stir-frying or salads).
- Pit the red dates.
- Bring 6 bowls of water to a rapid boil in a pot. Add all ingredients — fish tail, celery, red dates, and ginger.
- Boil vigorously for a few minutes, then reduce to medium heat and cook for about 30 minutes.
- Serve the soup and solids together.
Bro Niu’s tips
This soup has a clean, fresh aroma and suits the whole family. The ginger and red dates are there both for flavour and to balance the cooling nature of the celery. Imported Western celery (Spanish-grown when you can find it) has a noticeably more fragrant aroma and crisper texture — worth seeking out. Reserve the pale inner stalks for stir-frying or a quick salad; they are delicious eaten raw with a light dressing.
Published July 20, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
