Soups
Chrysanthemum Greens (Tong Ho) and Fish Head Soup
traditionally used to warm the stomach, support digestion, and relieve cold-type nausea
Why people make this soup
Some people habitually drink large glasses of ice-cold drinks with every meal. Over time, this can deplete the warmth the digestive system needs to function well — in traditional Chinese medicine terms, cold contracts and obstructs, causing stomach qi to rebel upward rather than descend. The result: a dull, persistent ache in the stomach, a watery tastelessness in the mouth, little appetite, and occasional waves of nausea. This soup is a gentle, everyday response to that pattern.
Chrysanthemum greens (tong ho) have a distinctively fragrant, slightly warming character that is traditionally associated with settling the stomach. The fish head contributes a rich, nourishing broth and is considered in Chinese food therapy to support kidney and spleen function. Ginger and white pepper amplify the warming effect and help lift the fishy smell — the result is a beautifully flavoured, milky-white broth.
Who it suits / who should be cautious
- Best suited for those with a cold-type constitution: frequent stomach discomfort, poor appetite, preference for warm food, nausea, or fatigue after eating cold foods.
- Also suitable for those with cold-type headaches.
- Those with active inflammation, fever, or a heat-type constitution should moderate their intake of warming soups.
Why these ingredients (the food-therapy logic)
- Fish head (da yu tou): Rich in protein and collagen; traditionally associated with nourishing kidney qi and warming the spleen and stomach.
- Chrysanthemum greens (tong ho / tong hao): Aromatic; traditionally used to warm and regulate stomach qi, calm the mind, and support digestion.
- Ginger (sheng jiang): One of the most widely used warming herbs in Chinese food therapy; associated with dispelling cold, stopping nausea, and harmonising the stomach.
- White pepper (hu jiao fen): Warming; helps eliminate cold from the digestive system and enhances the savoury fragrance of the broth.
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Large fish head (bighead carp or similar) | 1 piece (~600 g) | Halved, gills removed |
| Chrysanthemum greens (tong ho) | 300 g | Washed, added at the end |
| Fresh ginger | 3 slices | |
| White pepper powder | To taste | Added at end of cooking |
| Salt and seasoning | To taste | |
| Oil | A little | For pan-frying the fish head |
Method
- Halve the fish head and remove the gills; rinse thoroughly.
- Heat a little oil in a heavy pot or wok. Pan-fry the fish head until golden on both sides and fragrant — this is the key step for a milky, flavourful broth.
- Immediately pour in boiling water (enough for about 4–5 bowls), add the ginger slices, and bring to a vigorous boil. Reduce heat slightly and simmer for about 30 minutes until the broth turns a rich milky-white colour.
- Rinse the chrysanthemum greens and add them to the pot. Cook for a further 10 minutes.
- Season with salt and white pepper powder. Serve hot.
Bro Niu’s tips
The secret to a truly milky fish soup is to pan-fry the fish head (or any fish) until golden before adding the water — and crucially, the water must already be boiling when you add it. This process emulsifies the fats and proteins and gives the broth its characteristic creamy-white colour and depth of flavour.
Community questions answered (selected)
- Q (Li): Can I use a salmon head instead, and will it have the same effect? Bro Niu: A salmon head works perfectly well; the food-therapy benefits are similar. It may be slightly more pungent, but the technique is the same.
Published March 6, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
