Polygonatum, Lily Bulb, Snow Fungus and Partridge Soup

Why people make this soup

When the air turns dry or life gets hectic — late nights, long hours, air conditioning — many people notice a persistent dry throat, a scratchy cough, or that parched feeling that just will not go away. This soup is Nourilo’s go-to for exactly those moments. Polygonatum, lily bulb, and snow fungus are three ingredients long prized in Chinese kitchen medicine for their ability to gently moisten the lungs and replenish body fluids. The partridge provides rich, mild nutrition without feeling heavy, making the whole pot fragrant and easy to drink.

Method

1. Clean and chop the partridge. Blanch in boiling water for 1–2 minutes, drain and rinse — this removes impurities and keeps the soup clear.
2. Soak the polygonatum, lily bulb, and snow fungus in cold water for 20 minutes; remove and trim the hard base of the snow fungus.
3. Rinse the figs and halve them.
4. Combine all ingredients in a pot with 2.4 L of water.
5. Bring to a boil, then simmer over medium-low heat for about 1.5 hours until the liquid reduces to approximately 1.2 L.
6. Serve the broth along with the solid ingredients — the snow fungus and lily bulb in particular are worth eating.

Nourilo’s Tips

Yu zhu (polygonatum) is the star here — it is traditionally known for nourishing yin and generating fluids, making this soup particularly well suited to those who stay up late, feel hot internally, have a dry mouth or throat, or experience a dry, scratchy cough. People managing blood sugar may also find it supportive. If you cannot find partridge, lean pork or small whole fish work fine as substitutes. Snow fungus is best eaten the day it is cooked — if you have leftovers, fish the fungus out and store it separately; the broth alone keeps fine for the next day.