Fresh Dendrobium, Chinese Yam and Conch Soup

Why people make this soup

Nourilo picked up some particularly robust fresh dendrobium stems at a Chinese herbal shop in Sai Ying Pun — short, chunky, and mostly purple-skinned, the kind that cooks describe as having the most nourishing quality. Fresh dendrobium (shi hu) is one of the more celebrated tonic herbs in Cantonese food therapy: it is traditionally associated with nourishing the stomach’s “yin” (its moisture), supporting liver and gallbladder function, and bolstering immune resilience. Paired here with Chinese yam for the spleen, carrot and red dates for sweetness and colour, and meaty whole conch for depth of flavour, the result is a soup that is both delicious and unusually approachable — suitable even for those who normally struggle to tolerate richer tonics.