Soups
Garland Chrysanthemum, Ginger and Grass Carp Broth
traditionally used to warm the stomach, ease bloating, promote appetite, and support restful sleep
Why people make this broth
Garland chrysanthemum — sometimes called “crown daisy” or “chop suey greens” — is a vegetable with a distinctive, pleasantly herbal fragrance. It belongs to the chrysanthemum family, which is why its yellow flowers resemble wild daisies. In Cantonese cooking, it is valued not only for its flavour but for its nourishing qualities: it is rich in vitamins, carotenoids, and amino acids, and is traditionally associated with calming the mind, supporting healthy blood pressure, and promoting digestion. Combined with warming fresh ginger and the light, clean protein of grass carp, this quick broth is one Bro Niu recommends for people who often feel a cold or bloated stomach, wake up frequently to urinate at night, or struggle to settle into sleep.
Who it suits / who should be cautious
- Well suited to those with a tendency toward a cold stomach, sluggish digestion, poor appetite, bloating, or difficulty sleeping.
- Also helpful as a light recovery dish after a wind-cold (chilly-type) illness with watery phlegm, runny nose, or mild cough.
- Garland chrysanthemum is generally well tolerated. Those with a very sensitive stomach may wish to start with a smaller portion.
Why these ingredients (the food-therapy logic)
- Garland chrysanthemum (tong hao): Rich in volatile aromatic compounds. Traditionally considered to calm the heart and mind, aid digestion, help regulate blood pressure, support memory, and clear phlegm from the lungs.
- Fresh ginger (sheng jiang): One of the most used warming ingredients in Chinese food therapy. Associated with warming the stomach, dispersing cold, and relieving nausea and bloating.
- Grass carp (huan yu): Considered neutral to mildly warm in nature. Traditionally used to strengthen the spleen and stomach, and to support overall vitality. Its light flavour makes this broth approachable for children and the elderly alike.
Ingredients (1 pot, 3–4 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Garland chrysanthemum shoots | 3 liang (~113 g) | Rinse well |
| Fresh ginger | 3–4 slices | |
| Grass carp fillet | 1 piece (~200–250 g) | Skin removed, sliced thin |
Method
- Rinse the garland chrysanthemum well and set aside.
- Remove the skin from the grass carp fillet and slice thinly.
- Bring 5 bowls of water (about 1.2 litres) to a rolling boil.
- Add the ginger slices and fish slices first, then add the garland chrysanthemum.
- Cook over high heat for about 15 minutes.
- Serve immediately, eating both the broth and all the ingredients.
Bro Niu’s tips
If tender garland chrysanthemum shoots are not available, larger mature stems work just as well — simply cut them into shorter pieces. This broth is also helpful during a wind-cold type illness when symptoms include watery white phlegm, runny clear mucus, mild cough, and a feeling of restlessness or unease. Because it cooks quickly, it is a practical option even on a weeknight.
Published January 29, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
