Soups
Niu Da Li, Sinew-Relaxing Herb, Mulberry Mistletoe and Pig Tail Soup
traditionally used to support joint comfort and strengthen sinews
Why people make this soup
When damp, chilly weather arrives, many people — especially as they get older — start noticing that familiar ache in their knees and lower back, or find their joints stiff in the morning. Bro Niu spotted a bundle of wild niu da li root at the Chinese herbal medicine shop, then noticed sinew-relaxing herb and a box of steamed mulberry mistletoe right beside it. The steamed preparation of sang ji sheng is prized because it is gentler in taste yet delivers a fuller nourishing effect. Paired with green-kernel black soybeans, which are traditionally associated with supporting the liver and kidneys, this rich soup has been used in Cantonese households to look after the lower back, knees, and general sinew health.
Who it suits / who should be cautious
- Suits adults experiencing damp-weather joint discomfort, lower-back fatigue, or general stiffness in the limbs; good as a seasonal wellness soup for the whole family
- Pregnant women should not use this soup
Why these ingredients (the food-therapy logic)
- Niu da li (niu da li): A wild root prized in southern Chinese folk medicine; traditionally associated with tonifying qi, strengthening sinews, and dispelling wind-damp
- Mulberry mistletoe, steamed (sang ji sheng): The steamed-cured form is considered to have a warmer, more tonic character; traditionally used to nourish the liver and kidneys and support joint and bone health
- Sinew-relaxing herb (shen jin cao): Its name literally means “relax the sinews herb”; traditionally used to support flexibility and ease wind-damp discomfort in the limbs
- Green-kernel black soybeans (qing ren hei dou): Valued in food therapy for nourishing the liver and kidneys; traditionally associated with softening water retention and supporting the lower back
- Southern jujubes (nan zao): Gently sweet; used to harmonise the soup and support qi and blood
- Pig tail bone (zhu wei gu): Rich in collagen; provides the savoury body of the broth and is traditionally considered to nourish the marrow and sinews
Ingredients (3–4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Niu da li root | 37 g (1 liang) | Wild variety preferred |
| Mulberry mistletoe, steamed-cured (sang ji sheng) | 37 g (1 liang) | Steamed type is milder in taste |
| Sinew-relaxing herb (shen jin cao) | 15 g (4 qian) | Available at Chinese herbal shops |
| Black soybeans, green-kernel (qing ren hei dou) | 37 g (1 liang) | Rinse and soak briefly |
| Southern jujubes (nan zao) | 6 pieces | |
| Pig tail bone | 300 g | Blanched first to remove impurities |
| Water | 8 bowls (approx. 1.6 L) |
Method
- Blanch the pig tail bone in a pot of boiling water for 2–3 minutes, then drain and rinse. This removes any off odours.
- Rinse and briefly soak the niu da li root, mulberry mistletoe, sinew-relaxing herb, and black soybeans.
- Place all ingredients in a soup pot with 8 bowls of water.
- Bring to a boil, then reduce to a gentle simmer and cook for 2 hours.
- Serve the broth warm. The soup ingredients may also be eaten.
Bro Niu’s tips
This soup is traditionally described as dispelling wind-cold, reducing swelling, relaxing sinews, and supporting blood circulation. It is associated in folk medicine with supporting people who experience weakness in the limbs, puffiness, or recovery from strains. Pregnant women must avoid it. If you would like the soup slightly sweeter, you can add 2 honey dates (mi zao) when cooking without meat; do not add them if cooking with pork. Dried tangerine peel (chen pi) can also be added for fragrance.
Community questions answered (selected)
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Q (yan): My mother is 82 years old and has the “three highs.” She experiences lower-back pain when she first gets up in the morning, which eases once she starts walking. She had sciatica before. What soup would you suggest? Bro Niu: If your mother has sciatica-type discomfort, she can take 1–2 servings of this niu da li soup per week as a regular wellness routine. Separately, for possible bone density concerns, try a soup with morinda root (ba ji) and eucommia bark (du zhong), each 5 qian, black soybeans 1 liang, and chestnuts 3 liang, cooked with pork shank for 2 hours — suitable for the whole family, and safe with the three highs.
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Q (Suk): I am 46 and often wake during the night. My knees feel cold, and my heels are stiff, probably from years of standing at work. What can I do? Bro Niu: Women approaching menopause may experience bone-density loss and various strains. You can make a soup with morinda root, eucommia bark, lotus seeds, and lily bulbs — each 5 qian — plus longan flesh 3 qian and tangerine peel, cooked with pork shank. This supports sinew and bone nourishment. For the heel, try tucking a small strip of sichuan lovage root (chuan xiong) into a tea-bag pouch, securing it with a plaster against the heel, and wearing a sock over it — one patch can be worn for up to 10 hours and replaced for 3 consecutive days.
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Q (anita): Can I add eucommia bark (du zhong), 5 qian, to this soup? Bro Niu: Yes, you can add eucommia and cook it together.
Published March 8, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
