Hairy Gourd, Loach Fish and Lean Pork Soup

Why people make this soup

Loach — a small freshwater fish with a slippery, eel-like body — is something of a hidden gem in Cantonese food therapy. Outside of East Asian cooking, it is rarely seen in Western kitchens, but it has a long tradition as one of the most valued freshwater foods for liver support, fluid regulation, and childhood nutrition. Loach is famously resilient: it can survive freezing temperatures by going dormant, only to revive when thawed. Nourilo’s grandchildren found this remarkable when he demonstrated it at home — he froze some loach to show the “hibernation,” then used the rest to make this soup.

What makes loach special in food-therapy terms is its mild flavour, easy digestibility, and its traditional association with clearing dampness and toxins, supporting the liver and kidneys, and providing nutrition that the body can absorb efficiently — even for children with poor appetite or weak digestion. It is a nourishing soup that does not feel heavy, and the hairy gourd keeps it fresh and light.