Soups
Snakehead Fish Soup with Chinese Yam, Goji and Red Dates
Traditionally supports the spleen and stomach during recovery
Why people make this soup
After an illness, a lot of people find their digestion has not bounced back — the appetite is poor, and even slightly rich food sits heavy and won’t absorb. Bro Niu’s advice is to start gentle, with foods that ease the spleen and stomach back to work. Snakehead fish is full of amino acids, nourishing yet easy to digest, which makes it a classic pick for people just getting back on their feet.
Who it suits / who should be cautious
- People recovering from illness whose appetite and digestion are still weak
- Often used after surgery to support wound healing — but not too early; traditionally it is given about a week after surgery so the wound does not grow excess tissue
Why these ingredients (the food-therapy logic)
- Snakehead fish (sheng yu): rich in amino acids, easy to digest, and traditionally associated with healing and supporting the spleen and stomach
- Chinese yam (huai shan): a classic food for strengthening the spleen and stomach
- Goji (qi zi): traditionally nourishing and supportive of the liver and eyes
- Red dates (hong zao): warming and traditionally building to the blood
- Ginger (sheng jiang): warms the soup and balances the fish
Ingredients (about 4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Snakehead fish | 1 | Cleaned, pan-fried with a little oil |
| Dried Chinese yam | ~38 g (1 liang) | Rinsed |
| Goji berries | ~15 g (4 qian) | Rinsed |
| Red dates | 6 | Rinsed |
| Fresh ginger | 3 slices | |
| Lean pork | ~150 g (4 liang) | Sliced, blanched |
Method
- Clean the snakehead fish and pan-fry it in a little oil until golden and fragrant.
- Rinse the yam, goji and red dates. Slice the pork and blanch it.
- Put everything in a pot with 8 bowls of water and simmer about 2 hours, down to roughly 4 bowls. Serve.
Bro Niu’s tips
Snakehead fish is traditionally said to help tissue knit together, which is why it is often used to nourish people after surgery to support wound healing. Do not use it too early, though — wait about a week after the operation.
Community questions answered (selected)
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Q (Lin): I’ve always had a weak spleen and stomach, worse with age — food doesn’t digest well and I often have bad breath. A friend suggested adding a little lotus seed, lily bulb, fox nut and yam to my morning oats. Will that help, and is 15–20 minutes enough if I soak them overnight? Bro Niu: Soak the yam, lotus seed, fox nut and lily bulb overnight, then cook about half an hour until soft. They traditionally support the spleen and stomach. A daily cup of osmanthus tea also helps with a weak stomach and bloating.
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Q (yan): How do I make milk-stewed snakehead fish? Bro Niu: Clean and pan-fry the fish, add 3 slices ginger and 6 red dates, place in a stewing pot with 2–3 bowls of fresh milk, and steam-stew for 45 minutes, then season. (When I make the soup, I usually stir in half a bowl of evaporated milk at the end for color and nourishment.)
Published February 26, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
