Soups
Kudzu Root, Dried Oyster and Fish Head Soup
traditionally used to support the body after alcohol consumption and ease heat, thirst, and headache
Why people make this soup
Many working adults in Hong Kong and across Cantonese communities find themselves in situations where socialising over drinks is unavoidable — business dinners, client lunches, celebrations. Even a moderate amount of alcohol, when it becomes a regular occurrence, can leave the body feeling hot, thirsty, and foggy. This soup centres on kudzu root (fen ge / ge gen), one of the most celebrated ingredients in Cantonese food therapy for its cooling, fluid-generating properties. Together with dried oysters — which are at their plumpest and most zinc-rich during Chinese New Year season — and a fish head that adds collagen and a deeply satisfying savoury richness, this soup is enjoyed both as an after-occasion recovery drink and as a general wellness soup for anyone who tends to run warm. It is also traditionally associated with supporting brain clarity and memory.
Who it suits / who should be cautious
- Suitable for adults who drink socially and want to support their liver and hydration
- Suitable for those with a tendency toward internal heat: flushed face, hot palms, thirst
- Good for the whole family as a general wellness soup; not limited to alcohol recovery
- Regular consumption is traditionally associated with supporting brain health and memory
Why these ingredients (the food-therapy logic)
- Kudzu root (fen ge / ge gen): One of the most commonly used herbs in Chinese food therapy specifically linked to alcohol. Sweet and cool in nature. Traditionally associated with clearing heat, generating fluids, relieving thirst, and helping the body process the lingering effects of alcohol. Also associated with supporting cardiovascular wellness.
- Dried oysters (hao shi): Rich in zinc and minerals. Savoury and nourishing, traditionally used to support liver function and nourish the blood. Particularly valuable when plump and fatty during the winter season.
- Fish head (da yu tou): Rich in collagen and omega-3 fatty acids. Traditionally used in soups to support brain health and memory. Pan-frying first removes fishiness and deepens the flavour.
- Ginger (sheng jiang): Warming, helps counterbalance the cooling effect of kudzu root and prevents the soup from becoming too cold for those with a neutral or slightly cold constitution.
- Red dates (hong zao): Adds sweetness, nourishes blood, and softens the overall flavour.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Kudzu root (fen ge) | 600 g (1 jin) | Peel and cut into large chunks |
| Dried oysters | 80 g (2 liang) | Soak in water until rehydrated; rinse clean |
| Fish head (large grass carp or bighead carp) | 1 whole head | Clean thoroughly; pan-fry in a little oil until both sides are lightly browned before adding |
| Fresh ginger | 3 slices | |
| Red dates | 6 pieces | Pit and rinse |
| Water | 8 bowls (~2 litres) |
Method
- Peel the kudzu root and cut into large chunks.
- Soak the dried oysters until rehydrated and rinse well.
- Clean the fish head thoroughly. Heat a little oil in a pan and pan-fry the fish head until lightly golden on both sides — this removes fishiness and enriches the broth.
- Pit the red dates.
- Place all ingredients (kudzu, dried oysters, fish head, ginger, red dates) in a large pot with 8 bowls of water.
- Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Serve hot. Eat the solid ingredients along with the soup.
Bro Niu’s tips
This soup is suitable for all, young and old, and regular drinking is associated with supporting brain clarity and vitality. For those with yin deficiency, internal heat, or restlessness, it is also a good fit. If you do not want to use a fish head, lean pork (half a jin) works well as a substitute — just skip the pan-frying step for the pork. You can also keep the eyes and mouth section of the fish head — these parts are traditionally considered very nourishing. Alternatively, grass carp tail or dace can be used.
Community questions answered (selected)
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Q (Pinky): I drank too much red wine and felt terrible for almost four days — extreme thirst, my whole body felt hot, and my lips were very dry. What soup would help? Bro Niu: After drinking too much, go to a Chinese herb shop and buy ge hua (kudzu flower) — steep 2 tablespoons in hot water to help clear the alcohol. Additionally, try a soup with American ginseng, dendrobium (shi hu), Solomon’s seal (yu zhu), and ophiopogon root (mai dong) — about 3 qian each — with four dried figs and lean pork. Add American ginseng last. This helps replenish fluids and ease the dryness after overdrinking.
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Q (Glori): Can I make this without the fish head? Bro Niu: Yes, you can substitute lean pork. Use about half a jin (300 g) or up to 12 liang (450 g) depending on how much flavour you want.
Published February 24, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
