Soups
Chrysanthemum Greens, Ginger & Bighead Carp Soup
traditionally used to warm the stomach, support digestion, and ease wind-cold dizziness
Why people make this soup
Winter is the ideal season for chrysanthemum greens (garland chrysanthemum), because while most leafy vegetables have a cooling nature, this one sits on the warmer, more neutral side — making it genuinely suitable for cold months. Combined with ginger and a richly gelatinous fish head, you get a broth that warms from the inside out. Bro Niu has long recommended this combination to anyone who finds cold-natured vegetables hard on their stomach, or who suffers from the kind of head-spinning, foggy dizziness that tends to worsen in cool, damp weather.
Who it suits / who should be cautious
- Well suited to people with a cold-type constitution: easily chilled, poor appetite, loose digestion, or wind-cold triggered dizziness and tinnitus
- Also supportive for women who experience blood-deficiency dizziness
- Those with active heat symptoms (red face, dry mouth, yellow urine, inflammation) should moderate their intake — the warming ingredients may feel too stimulating
Why these ingredients (the food-therapy logic)
- Chrysanthemum greens (tong hao): Traditionally considered warm and neutral in nature; associated with supporting the spleen and stomach, resolving phlegm, clearing the head and eyes, and promoting regular digestion
- Fresh ginger (sheng jiang): A classic warming ingredient in Chinese food therapy — helps the stomach, disperses cold, and enhances the flavour of the entire dish
- Bighead carp head (da yu tou): Prized for its collagen-rich flesh around the skull; traditionally considered nourishing to the brain and associated with supporting cognitive clarity
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Chrysanthemum greens (tong hao) | ~150 g (4 liang) | Rinse well; add near end of cooking |
| Fresh ginger | 3 slices | Sliced, not minced |
| Bighead carp head | 1 large | Gills removed, cleaned, chopped into large pieces |
| Neutral cooking oil | a drizzle | For pan-frying the fish head |
| Water | 5–6 bowls | Boiling water preferred |
Method
- Remove the gills from the fish head and rinse well. Chop into large pieces. Rinse the chrysanthemum greens.
- Heat a little oil in a wok or pot over medium-high heat. Pan-fry the fish head pieces until golden and fragrant on both sides.
- Pour in 5–6 bowls of boiling water. Bring to a vigorous boil over high heat and cook for 20 minutes — the broth should turn a milky white colour.
- Add the chrysanthemum greens and ginger slices. Cook for a further 10 minutes.
- Serve immediately, eating both the soup and the solid ingredients.
Bro Niu’s tips
This soup has a clean, appetising fragrance. The key step is pan-frying the fish head before adding boiling water — this is what gives the broth its signature milky white colour and deep savouriness. The soup is also traditionally associated with supporting healthy blood pressure and stimulating appetite. Serve hot and enjoy with a bowl of rice.
Community questions answered (selected)
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Q (reader): My daughter recovered from the flu a week ago but still has a lot of phlegm, a serious cough, and runny nose. Her tongue coating was white before and now seems slightly yellow. What food therapy can help now? Bro Niu: The yellow-green nasal discharge suggests inflammation hasn’t fully cleared. Try: xin yi hua (magnolia buds) 3 qian, sang ye (mulberry leaf) 3 qian, ju hua (chrysanthemum) 3 qian, bei xing (northern apricot kernel) 3 qian, a little rock sugar, simmered in 3.5 bowls of water for 15 minutes down to 2 bowls. Take in divided doses throughout the day; repeat for 2–3 doses.
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Q (reader, follow-up): She now has clear nasal discharge again but still coughs more at night. Can we use Yu Ping Feng San to regulate her body? Bro Niu: As long as there is no fever, Yu Ping Feng San granules are fine — dissolve with 6 magnolia buds together. If the night cough is accompanied by runny nose, try: zi su ye (perilla leaf) 3 qian, xin yi hua 6 buds, gan cao (licorice root) 2 qian in 3 bowls of water for 10 minutes.
Published November 8, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
