Soups
Watercress, Luo Han Guo and Dried Duck-Gizzard Soup
Traditionally used to clear lung and stomach heat and soothe the throat
Why people make this soup
Eating out often, with lots of spicy and oily food, easily builds up internal heat — bad breath, a sore throat, swollen gums, coughing, even nosebleeds. When that happens, something cooling helps, especially for clearing lung and stomach heat, and watercress soup is just the thing. Watercress is cooling and traditionally said to help stop bleeding, so it suits nosebleeds from lung-stomach heat. This watercress, monk fruit and dried duck-gizzard soup is one Bro Niu reaches for to clear heat, cool the blood and soothe the throat.
Who it suits / who should be cautious
- Good for young and old; soothing for a dry, parched throat and a dry-heat cough.
- Those abroad who cannot find dried duck gizzard can use dried scallop instead.
Why these ingredients (the food-therapy logic)
- Watercress (xi yang cai): cooling and traditionally said to help clear heat and cool the blood.
- Luo han guo (monk fruit): traditionally moistening and throat-soothing, with natural sweetness.
- Carrot (hong luo bo): adds sweetness and body.
- South and north almonds (nan bei xing): traditionally moisten the lungs.
- Dried duck gizzard (chen ya shen): traditionally helps with digestion and adds savour (dried scallop works as a substitute).
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Watercress | ~300 g | Washed |
| Golden luo han guo | 1 | — |
| Carrot | 1 | Peeled, cut into chunks |
| South and north almonds | 1 liang (~37 g) | Washed |
| Dried duck gizzards | 2 | Sliced, blanched |
| Lean pork | ~300 g | Blanched |
Method
- Wash the watercress; peel and chunk the carrot.
- Wash the almonds and dried duck gizzards; slice the gizzards and blanch them with the lean pork.
- Put everything except the watercress into a pot with 8 bowls of water and bring to a rolling boil.
- Add the watercress; once it returns to a boil, lower to medium-low heat and cook about 1.5 hours, reducing to 4–5 bowls.
- Serve the soup together with the ingredients.
Bro Niu’s tips
Whenever you make a vegetable soup, add the greens only after the water is at a rolling boil — the soup stays clear and fragrant without a bitter edge. This soup is clear and sweet, suits young and old, and is soothing for a dry throat and a dry-heat cough.
Community questions answered (selected)
- Q (Maronmy): I’m abroad and can’t buy dried duck gizzard — can I use dried scallop instead? Bro Niu: Yes, you can use dried scallop instead.
Published January 18, 2026 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
