Soups
Smilax Glabra (Tu Fu Ling), Rehmannia Root and Pork Soup
traditionally used to clear heat, resolve dampness, and soothe skin irritation
Why people make this soup
When the air is dry, or when someone eats too many rich, stimulating foods, the skin can flare up — especially in those who already have a sensitive constitution. In traditional Chinese food therapy, itching, eczema, and skin rashes are often associated with a combination of damp-heat and blood-heat in the body. Bro Niu’s response to this is a long-cooked soup that draws on smilax glabra root — a potent detoxifying ingredient — together with rehmannia root to cool the blood, and three types of beans and barley to resolve underlying dampness.
Who it suits / who should be cautious
- Suits people with itchy skin, eczema, or skin rashes, especially when aggravated by heat, humidity, or rich foods
- Suitable for the whole family, including young children (from age one, in small amounts) and the elderly
- Can be drunk during menstruation — adding a piece of dried tangerine peel (chen pi) makes it slightly less cooling
- Drinking two bowls in a single sitting may be too cooling — spread across the day instead
- Those who cannot find fresh smilax glabra (tu fu ling) can substitute 1 liang of dried tu fu ling, or use 1 liang of plain fu ling (Poria cocos) — though the detoxifying effect will be milder
Why these ingredients (the food-therapy logic)
- Smilax glabra rhizome (tu fu ling): The star ingredient; traditionally valued for clearing heat, resolving toxins, and treating damp-heat skin conditions. Bro Niu insists on the fresh variety with skin and soil still on — pre-peeled, white, slightly sour pieces may have been chemically treated
- Rehmannia root (sheng di): Cool in nature; traditionally used to cool the blood and nourish yin, supporting the skin’s moisture and reducing inflammation-related heat
- Azuki beans (chi xiao dou): Promote urination and drainage of damp-heat downward; a classic ingredient for fluid retention and skin conditions
- Hyacinth beans (bian dou): Strengthen the digestive system and resolve dampness without being too cooling
- Job’s tears / pearl barley (yi mi): Supports the spleen, drains dampness, and is widely used in skin-health recipes; mild enough for everyday use
- Candied dates (mi zao): Balance the slight bitterness of the herbs and nourish gently
- Ginger slices: Add a touch of warmth to prevent the soup from being overly cooling
Ingredients (4 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh smilax glabra (xian tu fu ling) | ~115 g (3 liang) | Buy unpeeled, with soil on; ask your herbal supplier to scrape and slice it |
| Dried rehmannia root (sheng di) | ~19 g (5 qian) | Available at Chinese herb shops |
| Azuki beans (chi xiao dou) | ~38 g (1 liang) | Soak and rinse before use |
| Hyacinth beans (bian dou) | ~38 g (1 liang) | Soak and rinse before use |
| Job’s tears / pearl barley (yi mi) | ~38 g (1 liang) | Soak and rinse before use |
| Candied dates (mi zao) | 3 pieces | |
| Lean pork | ~225 g (6 liang) | Blanched first |
| Fresh ginger | 2 slices | |
| Water | 10 bowls | Simmer down to 4 bowls |
Method
- Soak all the beans and barley for 20–30 minutes; rinse well.
- Blanch the lean pork in boiling water, then rinse and drain.
- If using fresh tu fu ling with skin on, ask your herbal supplier to scrape and slice it, or process it yourself. Rinse thoroughly.
- Place all ingredients into a pot with 10 bowls of water.
- Bring to a boil, then reduce to a low simmer for 3 hours, until reduced to about 4 bowls of soup.
- The whole family may drink this soup. For a single person, the 4 bowls can be divided over 2 days (2 bowls per day, split into two sittings per day).
Bro Niu’s tips
When buying fresh tu fu ling, choose the unpeeled type with soil still on it — your herbal supplier can peel and slice it for you. Pre-peeled, white, slightly sour-smelling pieces may have been treated with chemicals and are best avoided. If the soup tastes slightly bitter, it is likely because too much tu fu ling was used (more than 3 liang); the root can oxidise and change colour quickly after peeling, which is normal.
Community questions answered (selected)
-
Q (reader): Can I use dried tu fu ling instead of fresh? And is rehmannia root very cold in nature? Bro Niu: Yes, you can use dried tu fu ling — use about 1 liang. Rehmannia (sheng di) is on the cooling side, but used together with the azuki beans and hyacinth beans, the balance is fine.
-
Q (reader): Can this soup be drunk during menstruation? I am worried it is too cooling. Bro Niu: You can drink this soup during your period. Add a piece of chen pi (dried tangerine peel) along with the other ingredients — it helps temper the cooling nature slightly.
-
Q (reader): My husband has eczema that is getting worse — very itchy and dry all over, especially at night. The doctor confirmed it is eczema. Could he try this soup? Bro Niu: I recommend this fresh tu fu ling soup for your husband — try drinking it for three consecutive batches and see if there is any improvement. For more persistent cases, seeing a Chinese medicine doctor directly is a good idea.
Published January 6, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
