Chinese Yam Dampness-Clearing Soup (Huai Shan Qu Shi Tang)

Why people make this soup

Early spring in southern China is characterized by heavy mist, unpredictable temperature swings, and a pervasive sense of damp heaviness in the air. In Chinese food therapy, this corresponds to an excess of “dampness” in the body — a concept that loosely maps onto digestive sluggishness, fluid retention, and the distinctive fatigue and heavy-limbed feeling many people experience at this time of year. This soup has been a staple spring remedy in Cantonese households for generations. The combination of six ingredients — Chinese yam, poria, lotus seeds, adzuki beans, flat beans, and pearl barley — each brings a different contribution to strengthening the spleen and clearing accumulated dampness. Lean pork or other meat can be added to make it a complete family meal.

Method

1. Rinse and soak all dried ingredients in water for 20–30 minutes, then drain.
2. Place all ingredients in a pot with 2.4 L of water.
3. Bring to a boil, then reduce heat and simmer for 2 hours until reduced to about 1.2 L.
4. Season to taste: add rock sugar for a sweet version, or salt if cooked with meat.
5. Drink the soup and eat the cooked ingredients for full benefit.

Nourilo’s Tips

This soup works beautifully with or without meat. It can be served sweet or savory. If poria (fu ling) is genuinely hard to find, it can be replaced with extra pearl barley or fresh yi mi. For those whose stomachs feel uncomfortable with the beans, try using only the outer skin of flat beans (bian dou yi) rather than the whole bean, and add two pieces of tangerine peel — this is gentler on the digestion. Quail can be used instead of lean pork for extra nourishment.