Soups
Hai Yu Zhu, Goji and Three-Fruit Soup
Traditionally moistens dryness, supports the complexion and eases the bowels
Why people make this soup
When the air turns dry, Bro Niu says skin naturally follows — turning dry and prone to cracking, especially on the hands and heels. Beyond moisturisers, a soup that moistens from the inside helps even more. This one — sea polygonatum with goji, pear, apple, figs and red dates — is traditionally used to support the lungs and complexion, moisten dryness, generate fluids and keep the bowels easy. The source links it to a sallow complexion, rough skin, a dry, scratchy throat, and a tendency to constipation.
Who it suits / who should be cautious
- Suits people with a dull, sallow complexion, rough dry skin, a parched throat that turns sore easily, and a tendency to constipation.
- A gentle soup suitable for all ages.
Why these ingredients (the food-therapy logic)
- Sea polygonatum (hai yu zhu): a type of huang jing; similar in action to ordinary polygonatum (yu zhu) but more fragrant and without the sour note. Traditionally helps harmonise the body’s qi-and-blood flow, and is associated with supporting healthy blood lipids and pressure.
- Goji berries (gou qi zi): traditionally nourish and brighten.
- Pear and apple: moistening fruits that add natural sweetness and fluids.
- Dried figs (wu hua guo) and red dates (hong zao): add gentle sweetness; red dates are traditionally nourishing.
Ingredients (about 4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Sea polygonatum (hai yu zhu) | ~19 g (5 qian) | soak and rinse |
| Goji berries (gou qi zi) | ~15 g (4 qian) | soak and rinse |
| Snow pear + apple | 1–2 total | cored, chunked |
| Dried figs (wu hua guo) | 6 | |
| Red dates (hong zao) | 6 | |
| Water | 6 bowls | reduce to ~4 |
Method
- Soak and rinse the herbs. Rinse the pear and apple, then cut into chunks and remove the cores.
- Add everything to a pot with 6 bowls of water.
- Simmer about 1 hour, down to about 4 bowls.
Bro Niu’s tips
Sea polygonatum (hai yu zhu) is a type of huang jing, similar in action to ordinary polygonatum but more fragrant and without the sour taste; it costs a little more than ordinary yu zhu. Store it in the fridge (not the freezer), where it keeps about a year. A genuinely good piece is fragrant — if it tastes sour, it has spoiled, so don’t use it. This soup suits all ages.
Community questions answered (selected)
- Q (Kafei): Why did my sea polygonatum taste a bit like pickled vegetable when cut, and the soup turned sour? Has it gone bad? How long does it keep in the fridge? Bro Niu: Good sea polygonatum is fragrant and stays tasty after simmering. A sour taste means it has spoiled — don’t use it. In the fridge it keeps about a year.
- Q (anonymous): Should sea polygonatum be kept in the freezer? Bro Niu: Just keep it in the fridge; no need to freeze it.
- Q (anonymous): Where can I buy sea polygonatum? Bro Niu: Sea polygonatum is sold at Chinese-medicine shops and dried-seafood/ginseng shops.
Published November 8, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
