Glehnia Root and Hai Polygonatum Pork Soup

Why people make this soup

Some people run perpetually warm — not quite ill, but chronically restless, easily irritated, with dry lips, a parched throat, and difficulty settling at night. In traditional Chinese food therapy, this is often described as yin-deficient rising fire: the body’s cooling, moistening aspect has become depleted, allowing heat to rise upward. This gentle soup is a practical everyday remedy for that feeling. Glehnia root (sha shen) and hai polygonatum — a variety of Solomon’s seal with a particularly good flavour — work together to replenish fluids, cool the lungs, and settle the spirit.

Method

1. Soak the glehnia root and hai polygonatum briefly, then rinse.
2. Blanch the lean pork in boiling water, rinse, and drain.
3. Place all ingredients in a pot with 2.4 L of water.
4. Bring to a boil, then reduce to a gentle simmer for 2 hours until 0.9–1.2 L remain.
5. Drink the soup and eat the pork. The whole family may share this.

Nourilo’s Tips

Yu zhu (plain polygonatum) and hai yu zhu are closely related. Hai yu zhu has a more pleasant flavour, which makes the soup noticeably tastier. Do note: this soup is unsuitable during colds or fever. Snow ear (xue er / Tremella) can be added to this soup for an even more moistening effect, particularly in summer. If cooking for a large family (8 people), scale up to sha shen 38 g, hai yu zhu 38 g, mi zao 4 pieces, lean pork 450 g, and optionally add 2 carrots, 11 g snow ear, and 38 g lily bulb (bai he) for a richer soup.