Eucommia, Chinese Quince, and Deer Tendon Soup

Why people make this soup

A friend brought Nourilo a pack of deer leg tendon back from a trip. He had tried ostrich tendon before — very nourishing, but rather gamey — and prefers deer tendon’s flavour. Deer tendon is traditionally associated with supporting the tendons and bones and easing rheumatic joint pain and weak limbs. Paired with eucommia, quince, peanuts, euryale, and red dates, this long-simmered soup is a warming choice for older people with rheumatic joint aches and a sore back.

Method

1. Soak the deer tendon in water until soft, then blanch.
2. Soak and rinse the other ingredients.
3. Put everything into a pot with 3 L of water.
4. Boil for about 3 hours down to about 1.2 L.
5. Drink the soup and eat the ingredients.

Nourilo’s Tips

The “quince” pictured is not the papaya we usually eat — it is the medicinal flowering-quince fruit, traditionally used to relax the tendons, harmonize the stomach, and ease joint swelling and pain. You can add pork bone or pork shin to this soup. Deer tendon can be a little gamey — after soaking, soak it in white vinegar for 10 minutes and rinse, then stew with Jinhua ham, chicken, red dates, and ginger so the savoury flavour covers it.