Soups
Sterculia Seed (Phoenix Eye Fruit) and Carrot Pork Soup
Traditionally used to warm the stomach, ease nausea, and support eye clarity
Why people make this soup
Phoenix eye fruit (feng yan guo) goes by many names — ping po, Seven Sisters’ fruit, Nine-layered Skin, Pan’an fruit — and in Cantonese culture it is also a traditional offering at the Seventh Sister festival. Available fresh from late summer (roughly July to August), it tastes rather like chestnut when cooked and can be prepared roasted, stewed with ribs or chicken, or simmered in a quick soup like this one. Traditionally it is associated with warming the stomach, easing nausea and reflux, calming irritability, reducing inner heat, and clearing the eyes — making it useful for those with a tendency toward cold-stomach discomfort or mild eye cloudiness. This quick-cooking soup takes only 30 minutes and is family-friendly.
Who it suits / who should be cautious
- Suitable for those with cold-type stomach discomfort: nausea, reflux, a tendency to vomit when cold
- Also said to support eye clarity and reduce inner heat
- Suitable for adults and children; a light, pleasant everyday soup
Why these ingredients (the food-therapy logic)
- Phoenix eye fruit / Sterculia seed (feng yan guo): Traditionally used to nourish the liver and gallbladder, warm the stomach and stop vomiting, calm irritability and reduce inner heat, and clear the eyes; has also been used traditionally as an anthelmintic
- Fresh ginger (sheng jiang): Warms the stomach, helps ease nausea and cold stomach discomfort, and balances any residual cooling effect of other ingredients
- Carrot (gan sun): Rich in beta-carotene, which the body converts to vitamin A; traditionally associated with nourishing the eyes and supporting digestion
- Lean pork: Provides protein, adds body to the broth
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Phoenix eye fruit (feng yan guo) | ~230 g | Peel both layers of skin — see tip |
| Fresh ginger (sheng jiang) | 3 slices | |
| Carrot (gan sun) | 1 medium | Peeled, cut into chunks |
| Lean pork (shou rou) | 300 g | Cut into chunks, blanched |
Method
- Remove the outer skin and the second, harder skin from the Phoenix eye fruit. Tip: use the back of a cleaver to gently crack the fruit first — this makes peeling the tough inner skin much easier.
- Peel and cut the carrot into large chunks.
- Blanch the lean pork in boiling water for 2 minutes, drain, and rinse.
- Place all ingredients in a pot with 6 bowls (about 1.2 litres) of water.
- Bring to a boil, then reduce to a medium simmer for 30 minutes.
- Serve the soup and ingredients together.
Bro Niu’s tips
The second, inner skin of the Phoenix eye fruit is quite firm and a little oily. The easiest way to peel it is to use the back of a knife or cleaver to tap the fruit gently until it cracks, then the skin peels away more readily. This soup is light and fragrant, and cooks in just half an hour — a good choice for a weeknight dinner when time is short.
Community questions answered (selected)
- Q (Irene): My husband had a bone repair surgery and can now have his stitches removed. Is fish soup good for healing? He also has high blood pressure and diabetes. Bro Niu: Yes, fresh fish soup is excellent for recovery. Cook it with some Chinese yam (huai shan) and goji berries (gou qi zi). Sea bass or rock cod (shi chong fish) are especially good choices.
Published August 16, 2022 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
