Tonic Drinks & Waters
Cordyceps and South Jujube Rice Wine
traditionally associated with supporting kidney yang and yin, nourishing qi and blood, and promoting overall vitality
Why people make this wine
Bro Niu came across some genuine Tibetan cordyceps brought back by a relative and decided to make the most of them by preparing a tonic wine. Cordyceps is one of the most revered ingredients in traditional Chinese food therapy — valued for its dual action on both yin and yang, making it unusual among tonics that usually lean one way or the other. Paired with south jujube, which is prized for nourishing the blood, calming the spirit, and supporting the stomach and lungs, this slowly infused wine is traditionally considered a gentle, cumulative way to strengthen the whole body. You take only a small amount each day, and it keeps building over time.
Who it suits / who should be cautious
- Those who experience chronic fatigue, lower back and knee weakness, night sweats, or lingering cough associated with deficiency of the lungs, spleen, or kidneys
- Older adults or those recovering from illness who want a gentle long-term tonic
- People with “three highs” (hypertension, high cholesterol, high blood sugar) may still enjoy this wine — Bro Niu has confirmed it is generally compatible, but do consult your doctor if you are on medication
- Those with kidney concerns can take cordyceps in small amounts — again, check with your doctor for your specific situation
- Avoid during active fever, acute illness, or pregnancy
- Those who cannot tolerate alcohol should not prepare or consume this tonic wine
Why these ingredients (the food-therapy logic)
- Cordyceps (dong chong xia cao): One of traditional Chinese medicine’s most prized dual-tonics. It is traditionally said to nourish both yin and yang simultaneously, and is associated with supporting the lungs and kidneys. Modern enthusiasts use it after illness or intense exertion to help the body recover. If the cost of wild cordyceps is prohibitive, cordyceps flower (chong cao hua) makes an accessible substitute at roughly double the quantity (about 75 g).
- South jujube dates (nan zao): A deeper, richer variety of jujube than ordinary red dates, traditionally associated with nourishing the blood, calming the spirit, supporting the stomach, and moistening the lungs. South jujube is distinctly sweeter and plumper than black dates (hei zao), which are drier with a slightly sour taste — they are not the same ingredient.
- Cantonese rice wine (guangdong mi jiu): A mild, clear rice wine that acts as the extraction medium, drawing the beneficial compounds out of the ingredients over a month of infusion. Bro Niu favors Cantonese pure rice wine or glutinous rice wine (nuo mi jiu) from a southern goods shop.
Ingredients (1 bottle, about 750 ml)
| Ingredient | Amount | Notes |
|---|---|---|
| South jujube dates (nan zao) | 10 pieces | Pit before infusing; look for plump, oily-looking ones |
| Cordyceps (dong chong xia cao) | 37 g (1 liang) | Substitute: cordyceps flower (chong cao hua), 75 g (2 liang) |
| Cantonese rice wine | 1 bottle (approx. 750 ml) | Available at most Chinese supermarkets; look for the red-labelled Cantonese pure rice wine |
Method
- Rinse the south jujube dates and cordyceps thoroughly under cool water.
- Place them in a heatproof bowl and steam over boiling water for 15 minutes.
- Allow the steamed ingredients to cool completely to room temperature.
- Chop or break the cooled ingredients into smaller pieces to maximize the infusion surface area.
- Place the chopped ingredients into a clean, sealable glass jar or bottle. Pour in the rice wine and seal tightly.
- Store in a cool, dark place for one full month. Give the bottle one gentle shake every day.
- After a month, open the bottle and remove the solid ingredients. Allow the wine to settle and clarify.
- Transfer the clear wine to a clean bottle. Take 2 tablespoons twice a day.
Bro Niu’s tips
Do not discard the strained-out cordyceps and dates — they still hold plenty of goodness. Simmer them into a chicken broth that the whole family can share; it will have a gentle yin-nourishing, deficiency-supporting quality. If wild cordyceps feels too expensive, cordyceps flower is a fine everyday substitute — use about 2 liang (75 g) in the wine, and it still needs to be steamed before infusing.
Community questions answered (selected)
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Q (AnitaFong): Can someone with “three highs” steep cordyceps in hot water and drink it? Bro Niu: Yes, people with the three highs can safely infuse cordyceps in hot water and drink it.
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Q (reader): Is cordyceps suitable for someone with poor kidney function? Bro Niu: Poor kidney function is not a contraindication — you can eat cordyceps in moderate amounts.
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Q (烦恼妈妈): If I use cordyceps flower instead, what quantity do I need, and does it still need to be steamed? Bro Niu: Use 2 liang (about 75 g) of cordyceps flower. Yes, it still needs to be steamed first; let it cool completely before adding it to the wine.
Published November 4, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
