Winter Melon, Lotus Leaf and Duck Soup with Three Beans

Muscovy duck is traditionally chosen for hot-weather soups because it is lean, cooling, and deeply nourishing. The recipe notes that it is a traditional choice specifically for summer soups, in a way that regular chicken is not.

This soup is traditionally made around the Major Heat period (da shu) in late July, when heat and humidity are at their peak. It is made as a preventive measure — to support the body before the intense summer conditions cause it to break down, not as a remedy for existing illness.

The lotus leaf is described as tying everything together with its aromatic, heat-dispersing quality. It is added only in the final 8 minutes of simmering, whether using fresh or pre-soaked dried lotus leaf.

The recipe yields approximately 1.5 to 1.8 litres of soup. It takes about 25 minutes to prepare and 1 hour 38 minutes to cook, for a total time of just over 2 hours.

The recipe describes it as a whole-family preventive summer soup. It suggests making a larger pot so each family member can have two bowls across the day, as the winter melon and other solid ingredients are naturally filling and nutritious.