Winter Melon, Coix Seed and Water Duck Soup

Why people make this soup

When the Hong Kong summer arrives in full force, most families turn to cooling, damp-clearing soups to counteract the heat and humidity. Winter melon duck soup is one of the great Cantonese summer classics for exactly this purpose. Water duck (shui ya) is the key choice here: it is leaner and lower in subcutaneous fat than the farmed Pekin-type duck commonly sold in supermarkets, which means the soup stays light and clean-tasting rather than thick and oily. The addition of preserved duck gizzard (chen ya shen) is a clever touch — it adds a depth of umami to the broth and is traditionally considered helpful for supporting digestive movement, making it good for children and elderly people who tend to feel sluggish after eating. Together, this is a soup that nourishes without weighing you down.