Potato, Tangerine Peel and Crucian Carp Soup

Why people make this soup

Crucian carp is a humble everyday fish — deeply nourishing in a quiet, unpretentious way. Its flesh is delicate and fine-grained, with a naturally sweet flavor and very little fat. In traditional Chinese food therapy it is one of the go-to ingredients for anyone whose digestive system runs cold — that is, people who tend toward bloating, poor appetite, loose stools, or low energy after meals. The traditional approach with this fish is to pan-fry it first until golden on both sides, then add boiling water and simmer — this technique turns the soup milky white and creamy, drawing out the protein and mineral goodness of the fish.

Potato, often overlooked as a health food, is actually a wonderful companion in this soup: rich in potassium and B vitamins, it is associated in research with supporting mood stability and resilience against low spirits — a welcome bonus in uncertain times. Tangerine peel and ginger add warmth, aid digestion, and reduce any fishy notes from the carp.