Dragon Tongue Leaf, Rock Huangpi & Apple Soup

Why people make this soup

After a cold clears up, many people are left with a lingering cough — sometimes dry, sometimes with a little phlegm — that simply will not go away. This brew made with dragon tongue leaf and rock huangpi is a beloved remedy in Cantonese homes specifically for that post-illness cough. What Nourilo particularly appreciates about it is its balanced, neutral character: it works for both the warming (cold-type) and cooling (heat-type) varieties of cough, which makes it practical when parents are not sure what kind of cough their child has. The carrot and apple add a pleasantly mild sweetness that children tend to enjoy.

Method

1. Rinse the dragon tongue leaf and rock huangpi well.
2. Peel the apple and carrot; cut into large chunks.
3. If using lean pork, blanch briefly in boiling water and rinse.
4. Combine all ingredients in a pot with 1.8 L of water.
5. Bring to a boil, then simmer for about 30 minutes until reduced to approximately 900 ml.
6. Serve and drink the broth; eat the soup ingredients.

Nourilo’s Tips

Adding a piece of lean pork makes this soup suitable for the whole family and adds body to the broth. Fresh dragon tongue leaf and rock huangpi are available at Chinese or Asian grocers, or online — if you cannot find them, try substituting with pear or dried lily bulb (bai he), which have a similar soothing effect on the lungs. This soup is notably gentle: it will not over-cool a cold-type cough or overheat a warm-type one, making it one of the safest go-to broths for post-illness recovery.

After a lingering cough with phlegm, Nourilo also recommends using a gentle patting technique on the back: pat slowly from top to bottom along the spine — wherever the child coughs most, pat that spot a little more firmly to help loosen accumulated phlegm, then give them water or this broth to drink. Very effective and safe for children.