Soups
Dried Cabbage, Duck Gizzard and Pork Lung Soup
Traditionally used to moisten the lungs and ease autumn dryness
Why people make this soup
Bro Niu tells the story plainly: he had been lecturing too much, his throat was sore and his voice had gone hoarse, so he turned to food therapy to recover. Seeing some clean, well-washed pork lungs hanging at the butcher, and thinking that autumn is the season to look after the lungs, he went with the old idea of “nourishing like with like.” He brought home a pork lung and cooked it with dried cabbage, fresh bok choy and dried duck gizzard. The result was a clean, naturally sweet, throat-soothing soup that left his throat far more comfortable. The “gold and silver greens” (jin yin cai) simply means using both dried and fresh cabbage together.
Who it suits / who should be cautious
- A balanced soup — neither too cooling nor too drying — suitable for the whole family, young and old.
- Especially suited to those with a dry-lung cough, dry throat, or dry skin.
- Pregnant readers: this soup is fine in pregnancy.
- Watching cholesterol: pork lung does contain cholesterol, so mostly drink the broth and eat only a small amount of the lung; you can also swap the lung for lean pork (zhu zhan) or pork ribs.
Why these ingredients (the food-therapy logic)
- Dried + fresh cabbage (cai gan + bai cai): the “gold and silver greens” traditionally help moisten and clear, giving the soup its clean sweetness.
- Pork lung (zhu fei): chosen in the “nourish like with like” tradition for looking after the lungs in autumn.
- Dried duck gizzard (chen ya shen): traditionally helps digestion and adds savoury depth.
- Honey dates & ginger (mi zao, sheng jiang): round out the flavour; the ginger warms slightly and offsets any rawness from the lung.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Dried cabbage (cai gan) | ~15 g | |
| Fresh Chinese cabbage (bai cai) | ~150 g | |
| Dried duck gizzard (chen ya shen) | 1 piece | |
| Pork lung (zhu fei) | 1 whole | Blanch first; or swap for lean pork / ribs |
| Pork bones (zhu gu) | half a catty (~300 g) | |
| Honey dates (mi zao) | 2 | |
| Fresh ginger (sheng jiang) | 2 slices |
Method
- Cut the pork lung into pieces and blanch it together with the pork bones (parboil to clean).
- Rinse and briefly soak the remaining ingredients.
- Put everything into a pot with 8 bowls of water.
- Bring to a boil, then simmer for 2 hours down to about 4 bowls.
- Serve, eating the soup together with the ingredients.
Bro Niu’s tips
This is a balanced soup — neither cold nor drying — good for the whole family. It is well suited to anyone with a dry-lung cough, a parched throat, or dry skin. To make enough for 5 adults, use 8–9 bowls of water and simmer for about an hour and a half down to 5 bowls.
Community questions answered (selected)
- Q (reader): Is this an autumn soup? And is pork lung high in cholesterol? Bro Niu: This soup suits autumn and winter. Pork lung does contain cholesterol, but if you just drink the broth and eat only a little of the lung, it is fine.
- Q (Mrs Luk): Can pregnant women drink this soup? Bro Niu: Yes, this soup is fine for pregnant women, no problem.
- Q (reader): If I do not want to use pork lung, what can replace it? Bro Niu: You can use lean pork (zhu zhan) or pork ribs instead.
Published November 13, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
