Watercress, Carrot and Duck Gizzard Pork Shin Soup

Why people make this soup

I read in the paper that the US disease-control agency rated watercress the healthiest of all vegetables, giving it a full hundred — packed with folate, protein and many other nutrients. While it’s in season, it’s well worth putting watercress to work. I like blanching the tender leaves to fold into dumpling filling, and using the rest for a soup with carrot, sweet almond and pork shin — tasty, and traditionally valued for moistening the lungs and supporting the skin.

Who it suits / who should be cautious

• Suitable for young and old; especially welcome in dry weather when skin feels itchy or you have a dry cough.
• If using a large amount of watercress, blanch it first to reduce bitterness (see tips).

Why these ingredients (the food-therapy logic)

• Watercress (xi yang cai): Nutrient-dense; traditionally used to moisten the lungs and support healthy skin.
• Sweet almonds (tian xing ren): Traditionally used to moisten the lungs.
• Carrot and honey dates: Add natural sweetness and round out the soup.
• Dried duck gizzard (chen ya shen): A traditional Cantonese soup ingredient that aids digestion.

Ingredients (4–5 bowls)

Ingredient	Amount	Notes
Watercress	~300 g	Trim old roots
Carrot	1	Peeled, cut into chunks
Sweet almonds	~37 g	Rinse and soak
Honey dates	3
Dried duck gizzards	2	Rinse and soak
Pork shin	~300 g	Cut and blanched
Water	8 bowls	Reduced to 4–5

Method

1. Wash the watercress and trim old roots. Peel and chunk the carrot. Cut and blanch the pork shin. Rinse and soak the remaining ingredients.
2. Bring all ingredients except the watercress to a rolling boil in 8 bowls of water.
3. Add the watercress, return to the boil, then simmer 1.5 hours until reduced to 4–5 bowls. Serve.

Bro Niu’s tips

This soup is sweet and pleasant, suitable for young and old, and helpful for itchy skin and dry cough in dry weather. If you use a large amount of watercress (about 600 g for 4 people), blanch it first and lift it out before making the soup — this cuts the bitterness a lot and the soup tastes much better.

Community questions answered (selected)

• Q (W W): I used 600 g of watercress for a 4-person soup and it turned out very bitter (I added it after the water boiled). Is bitterness harmful? Bro Niu: Half a catty (about 300 g) is enough for four. If you use a full catty, blanch it first and lift it out before making the soup — the bitterness will be much less and the soup will taste good.

---

Published November 29, 2024 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.