Two-Winter Syrup (Er Dong Gao)

Why people make this syrup

Both asparagus root and ophiopogon are sweet, cool, moistening foods, and both are traditionally associated with nourishing yin and easing dryness — a classic match for a dry cough with little phlegm. Bro Niu notes ophiopogon also settles the stomach and calms the mind, while asparagus root leans toward supporting the kidney and is a touch more cooling. Cooked down together into a smooth syrup, the two are traditionally taken for a dry throat, thirst, restlessness, scanty-phlegm cough and restless sleep.

Who it suits / who should be cautious

• People with a dry, lingering cough that brings up little phlegm, or a dry, scratchy throat
• Traditionally used for chronic dry throat and lung-yin dryness
• Not for a wind-cold cough (typically worse at night, with thin white phlegm and bouts that won’t stop)
• Not for those with a cold, weak stomach and loose stools
• Diabetic readers should skip rock sugar; a low-glycemic syrup such as maple syrup may be used instead

Why these ingredients (the food-therapy logic)

• Asparagus root (tian dong): sweet and cool; traditionally moistens the lungs and is associated with supporting the kidney
• Ophiopogon (mai dong): sweet and cool; traditionally moistens the lungs, settles the stomach and calms the mind — the cores are often removed to soften its cooling nature

Ingredients (1 jar)

Ingredient	Amount	Notes
Asparagus root	~300 g (half a jin)	Rinsed
Ophiopogon	~300 g (half a jin)	Soaked until plump, cores removed
Rock sugar or honey	to taste	For the syrup base

Method

1. Soak the ophiopogon until plump, then remove the cores. Rinse the asparagus root.
2. Put both in a pot with water to cover and simmer until the liquid is thick; strain out the dregs.
3. Add fresh water to cover the dregs and simmer a second time; strain.
4. Combine both batches of liquid in the pot, add rock sugar, and simmer over low heat until it reduces to a syrup. Cool. Take 1 tablespoon on an empty stomach, washed down with warm water.

Bro Niu’s tips

If you can’t get it to set into a syrup, the sugar may be too little — simmer gently until slightly thick, and it will firm up as it cools. Total simmering is about 40 minutes. Cooled and refrigerated, it keeps up to about half a year; take 1 tablespoon a day. If you’d rather skip the sugar, you can simply simmer the two roots (about 11–15 g each) in 4 bowls of water for half an hour and drink it as a tea instead.

Community questions answered (selected)

• Q (anonymous): “Simmer until thick, strain, then add water and cook a second time” — does that mean re-cooking the strained dregs? Bro Niu: Cook once and take the liquid; then add water to the dregs and cook a second time for more liquid. Combine both batches in the pot, add rock sugar and simmer until thick — that’s the syrup.

• Q (Jackie): Why won’t mine set into a syrup? Bro Niu: Your rock sugar may be too little. Simmer gently until slightly thick; it sets as it cools.

• Q (Rene): Can I make it with no sugar at all? And for diabetes? Bro Niu: With no sugar it won’t form a “syrup,” but that’s fine — just simmer the two-winter ingredients (3–4 qian each) in 4 bowls of water for half an hour and drink as tea. For diabetes, skip rock sugar; a low-glycemic maple syrup may be used instead.

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Published March 3, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.