Soups
Xue Geng Tang (Jellyfish and Water-Chestnut Soup)
Traditionally moistens the lungs and eases a dry cough
In short: Xue Geng Tang (Jellyfish and Water-Chestnut Soup) is a soup that Traditionally moistens the lungs and eases a dry cough. It is most often made for respiratory & lung wellness. Total time about 40 min. Key ingredients: water chestnut.
Why people make this soup
Some people, after a cold, keep coughing for a good long stretch. In the traditional view, a long cough can wear on the “lung yin,” leaving a dry cough with short, sharp bursts, scant sticky phlegm, a parched throat and a tired, drained feeling. This two-ingredient soup — jellyfish and water chestnut — is a classic, gentle pairing traditionally used to moisten the lungs and bring back some moisture for exactly that dry, depleted state.
Safety first — read before you cook
This is a traditional food, not a treatment. Please check with your doctor or pharmacist before making it a regular part of your diet if you:
- are pregnant or breastfeeding, or are cooking for a young child;
- take regular medicines — especially blood thinners, blood-pressure, diabetes or immune-suppressing drugs;
- have a kidney, liver or heart condition, or a known food allergy.
Stop eating it and seek advice if you notice an allergic reaction or feel unwell. Safety notes reviewed 8 October 2026 · How we write safety notes
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