Soups
Fritillaria, Lily, Apricot Kernel, Chinese Yam, and Crocodile Meat Soup
traditionally used to strengthen the kidneys and lungs, ease chronic cough, and support breathing
Why people make this soup
Emphysema and chronic obstructive lung disease tend to develop slowly — often in people who smoked for many years — and they share a particular character: breathing becomes progressively harder, especially when lying flat, and the lungs lose their elastic rebound. Traditional Cantonese food therapy doesn’t pretend to reverse that kind of damage, but it does offer soups intended to nourish the lungs and kidneys, ease bronchial spasm, and support the constitution over time.
Crocodile meat is a genuine specialty ingredient in Cantonese cooking, particularly prized for its association with lung and kidney health. It has a mild, slightly chewy texture not unlike lean pork, and it gives the broth a clean, slightly sweet depth. If you can’t source dried crocodile meat, frozen crocodile meat from specialty butchers is more reliably authentic and Bro Niu recommends it as a safer choice (dried versions have many counterfeits in the market).
Who it suits / who should be cautious
- Suitable for adults and children with chronic cough, wheeze, or asthma where there is no active infection.
- Children with a persistently weak constitution and frequent coughing can benefit; the whole family can share the soup.
- Do not use during an active cold, flu, or when a runny nose or fever is present. This is a restorative soup for after the illness has passed.
- One to two bowls per day maximum; do not drink the full four bowls at once.
Why these ingredients (the food-therapy logic)
- Fritillaria (chuan bei mu): One of the most prized herbs in classical Chinese medicine for the lungs; traditionally associated with dissolving thick phlegm, relieving cough, and cooling lung heat. Best used as a fine powder to maximise absorption.
- Lily bulb (bai he): Moistens and supports the lungs; traditionally associated with calming a dry or irritating cough and settling the mind.
- Mixed apricot kernels (nan bei xing): Moisten the lungs and support breathing; the sweet variety (nan xing) is gentle, while the bitter variety (bei xing) is stronger. Used together they balance each other.
- Chinese yam (huai shan): A tonic for the spleen, stomach, and lung; associated with building energy and improving digestion.
- Crocodile meat (e yu rou): In traditional Cantonese food therapy, this ingredient is strongly associated with supplementing kidney and lung qi, relieving asthma and chronic cough, and relaxing bronchial spasm.
- Dried tangerine peel (chen pi): Helps move qi, reduce phlegm, and improve the overall flavour and digestibility of the soup.
- Red dates (hong zao): Nourish qi and blood; moderate the other herbs and add natural sweetness.
Ingredients (~4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fritillaria powder (chuan bei mu) | ~11 g (3 qian) | Use as fine powder for best effect |
| Dried lily bulb (bai he) | ~38 g (1 liang) | Soak and rinse |
| Mixed apricot kernels (nan bei xing) | ~38 g (1 liang) | Rinse |
| Chinese yam (huai shan) | ~38 g (1 liang) | Soak and rinse |
| Dried or frozen crocodile meat | ~75 g (2 liang) dried / 150–200 g frozen | Soak dried for 30 min; blanch both in cold water first |
| Red dates (hong zao) | 6 pieces | Pitted |
| Dried tangerine peel (chen pi) | 1 piece | Soak and rinse |
| Lean pork (shou rou) | ~225 g (6 liang) | Blanch in cold water first |
| Water | 8 bowls (~2 L) | — |
Method
- Soak dried crocodile meat in cold water for 30 minutes. Blanch both lean pork and crocodile meat in cold water (start in cold, bring to boil), then drain and rinse.
- Soak and rinse all dried herbs.
- Place all ingredients in a pot with 8 bowls of cold water.
- Bring to a boil, then reduce to a gentle simmer and cook for about 3 hours until the soup reduces to approximately 4 bowls.
- Season lightly if desired, and serve.
Bro Niu’s tips
This soup has a gentle, supportive effect on the bronchial airways. It is also helpful for children with persistently weak lungs and frequent coughing. The firm rule here: do not use it during an active cold or when there is still a runny nose — wait until the illness is fully resolved. For fritillaria, buying it as a ready-ground powder is the most practical approach; the whole bulb is very expensive, and grinding it yourself ensures you use every bit.
Community questions answered (selected)
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Q (Faith): I’ve been coughing for a while with lots of white phlegm sticking to my throat. Can I drink this soup? Bro Niu: As long as you have no fever, you can make this soup. Alternatively, try 1 tangerine cake (jv bing), 5 slices of licorice root (gan cao), and 1 dried tangerine peel simmered in water for 20 minutes — this helps dissolve phlegm and ease cough. Take for 3 consecutive days.
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Q (Amy): My grandson is 3 years old and has had a cough with white sticky phlegm for two months. Western medicine hasn’t cleared it. Is this soup suitable? Bro Niu: Yes, the whole family can drink this soup; your grandson can have 2 bowls spread throughout the day. You can also try simmering fritillaria powder (3 qian), 1 cored apple, and a piece of dried tangerine peel in 4 bowls of water until reduced to 2 bowls — 3 doses in a row helps dissolve phlegm and ease cough.
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Q (ToMMY): Is it better to use fresh or dried crocodile meat? Bro Niu: Dried crocodile meat has a lot of counterfeits in the market. Frozen crocodile meat is the safer and more reliable choice.
Published June 9, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
