Soups
Niu Da Li, Kuan Jin Teng and Pork-Tailbone Soup
Traditionally used to support the liver and kidneys and strengthen sinews and bones
Why people make this soup
By midlife, the liver and kidneys can run low, and many people notice an achy lower back, a stiff back, and joints that don’t bend and stretch as freely. Bro Niu’s advice is to keep moving — and to support that with the right soup. This bone soup is traditionally used to nourish the liver and kidneys, strengthen the sinews and bones, and dispel wind-damp, and is associated with easing unsteady steps, weak limbs and the wind-damp aches that come with the years.
Who it suits / who should be cautious
- Midlife and older adults with an achy back, stiff joints, weak limbs or wind-damp aches.
- For ongoing or severe pain, treat the soup as support and also see a doctor.
Why these ingredients (the food-therapy logic)
- Niu da li (Millettia speciosa): traditionally used to strengthen sinews and bones and dispel wind-damp.
- Kuan jin teng (Tinospora vine): classically used to relax the sinews and dispel wind-damp — its name literally means “relax-the-sinews vine.”
- Pork tailbone (zhu wei gu): the nourishing bone base of the soup.
- Red dates and ginger: traditional warming, qi-and-blood-supporting partners.
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh niu da li root | ~75 g (2 liang) | Thinly sliced |
| Kuan jin teng (Tinospora vine) | ~19 g (5 qian) | Soaked and rinsed |
| Pork tailbone | ~450 g (12 liang) | Blanched |
| Fresh ginger | 3 slices | |
| Red dates (hong zao) | 6 |
Method
- Blanch the pork tailbone; soak and rinse the remaining ingredients.
- Put all ingredients in a pot with 8 bowls of water.
- Simmer about 2 hours down to 4 bowls, then serve.
Bro Niu’s tips
Fresh niu da li is available at Chinese or Asian grocers, or online — ask the seller to slice it thin so it gives up its flavor easily. Adding ~19 g (5 qian) of achyranthes root (huai niu xi) is traditionally said to “guide the herbs downward,” which is associated with helping a weak, achy lower back and legs.
Community questions answered (selected)
- Q (DD): I have long had back and leg pain and often cook eucommia, mistletoe (sang ji sheng) and achyranthes in water, which helps a little. Lately I’ve broken out in eczema; my feet go icy cold in the evenings. Can I keep drinking it? Bro Niu: You can cook bajitian, eucommia, mistletoe and chuan niu xi as a soup — traditionally used to strengthen sinews and bones, dispel wind-damp and support kidney yang. Your eczema is probably not a reaction to the soup; pause it for a few days, and if the eczema remains it isn’t the cause, so you can continue until the back-and-leg ache eases. (Eczema has many causes.)
- Q (DD): Are tu yin hua and jin yin hua (honeysuckle) the same thing? Bro Niu: Tu yin hua is wild honeysuckle, traditionally considered stronger at clearing heat and resolving toxins. If you can’t find it, just use ordinary jin yin hua.
Published February 22, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
