Soups
Lotus Root, Snow Pear and Water Chestnut Pork Bone Soup
traditionally associated with cooling stomach heat, supporting blood vessel integrity and easing bleeding gums
Why people make this soup
Overwork, late nights and a diet heavy in fried or toasted foods can push the body’s “stomach fire” upward — a pattern in Chinese dietary thinking that often manifests as inflamed or bleeding gums. The remedy is not drastic: a cooling, nourishing soup that works gently over several servings to bring the body back into balance.
Lotus root — especially when the knobbly nodes between segments are kept intact — is one of the most valued traditional foods for supporting healthy blood flow and easing bleeding. Snow pear and water chestnut amplify the cooling, fluid-generating effect. Together, the three make a soup with a naturally pleasant sweetness that the whole family can enjoy, not just the person with gum problems.
Who it suits / who should be cautious
- Suitable for the whole family, including children and pregnant women
- Particularly helpful for people who regularly eat fried or spicy foods and experience gum bleeding, dry mouth or general internal heat
- The soup is also traditionally helpful for children’s nosebleeds
- Those with menstrual cramps caused by a cold uterus (gong han) should avoid this soup during their period, as the cooling nature may worsen cramping
- Avoid using copper or iron cookware — lotus root reacts with these metals and will turn the soup a grey-black colour. Use a clay pot or ceramic-lined pot.
Why these ingredients (the food-therapy logic)
- Lotus root with nodes (lian ou with jie): The nodes (the knobby connecting joints) are particularly associated with stopping various types of bleeding in Chinese traditional practice. The whole root, including nodes, also supports the spleen and nourishes blood more broadly.
- Water chestnuts (ma ti): Cool in nature; traditionally linked to clearing heat, generating fluids and supporting digestive comfort. A natural partner to the lotus root in cooling soups.
- Snow pear (xue li): One of the most commonly used cooling fruits in Cantonese food therapy. Associated with nourishing yin, moistening dryness and clearing heat from the respiratory and digestive systems.
- Pork neck bones (xi shi gu): Contribute richness and depth to the broth while keeping the soup nourishing without being heavy. Lean pork, dried scallops or frozen conch can also be used.
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Lotus root (with nodes) | ~600 g (1 jin) | Wash well; keep the nodes attached |
| Water chestnuts | 10 pieces | Peel |
| Snow pears | 2 | Core; no need to peel |
| Pork neck bones (xi shi gu) | ~300 g (half jin) | Or use lean pork; rinse well |
Method
- Scrub the lotus root well and cut into chunks, making sure to keep the nodes (the narrowed joints between segments) — these are the most therapeutic part.
- Peel the water chestnuts. Core the snow pears.
- Rinse the pork bones briefly in warm water.
- Place all ingredients in a clay or ceramic pot. Add enough water to cover generously — about 8–10 bowls.
- Bring to a boil, skim off any foam, then reduce heat and simmer for about 2 hours.
- Season lightly with a little salt if desired. Serve warm, drinking the soup and eating the softened ingredients.
Bro Niu’s tips
The key trick with this soup is to use lotus root that still has its nodes attached — the connecting knobby joints between segments. These are the most medicinally active part of the root for supporting blood vessel integrity. Many supermarkets sell lotus root already cut into segments with the nodes removed; for this soup, look for whole, uncut lotus root at Chinese or Asian grocery stores. The soup is also good for children’s nosebleeds.
Do not use copper or iron pots for this soup. Lotus root will turn a grey-black colour in contact with these metals, which looks unappetising. A clay pot (sha guo) gives the best result.
Community questions answered (selected)
-
Q (candy): Can pregnant women drink this soup? Bro Niu: Yes, this soup is safe for pregnant women.
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Q (siunam): Can I replace the pork neck bones with conch? Bro Niu: Yes, conch can be used as a substitute.
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Q (Fiona): If I don’t want to use pork, what else can I use without making the soup too drying? Bro Niu: Lean pork is actually moistening rather than drying. If you prefer to go without meat, a few dried scallops or some frozen conch will work well.
Published June 26, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
