Dendrobium, Polygonatum and Red Date Congee

Why people make this congee

City life is fast, work hours are long, and plenty of people end up eating at all the wrong times — which is hard on the stomach over the years. In the traditional view, dendrobium (shi hu) is prized for nourishing “stomach yin” and clearing the kind of empty, low-grade heat that leaves you with a dry, thirsty, restless feeling. Nourilo likes it because it is both gently cooling and quietly building at the same time. This congee is the comforting, everyday way to take it.

Method

1. Rinse and soak the dendrobium, Solomon’s seal and rice; pit the red dates.
2. Add everything to a pot with water and simmer into a smooth, moderately thick congee.
3. Eat as much as you like. Take it for 7–10 days in a row for a gentle course.

Nourilo’s Tips

The cheap jin chai dendrobium costs only a few dollars per liang and is fine as an everyday soup ingredient — its one drawback is a slightly bitter taste. The pricier Huoshan dendrobium is sweet; because it is expensive, it is best ground to powder and eaten whole, which suits older folks, those with a weak constitution, people managing blood sugar, and anyone short on body fluids.