Five-Finger Peach and Finger Citron Lean Pork Soup

Why people make this soup

Five-finger peach root (wu zhi mao tao) is a root that belongs to the fig family (Ficus hirta), and is also known as “Southern Astragalus” because its qi-tonifying properties are considered similar to astragalus (bei qi), albeit gentler and more broadly suited to all body types. It has a pleasant, mild coconut-like aroma that makes soups very agreeable, and is a valued household tonic across southern Chinese communities.

Paired with finger citron (fo shou), which is traditionally used to harmonise the liver and spleen and relieve digestive tension, this soup is a well-regarded combination for anyone who experiences stomach discomfort, bloating, or the kind of chronic gastritis that responds to stress and emotional tension. It suits virtually any constitution, including those who find richer tonics too warming.

Method

1. Soak the five-finger peach root in fresh water for at least 30 minutes; rinse thoroughly to remove any soil or residue.
2. Rinse the dried finger citron briefly.
3. Slice the lean pork and blanch in boiling water for a few minutes to remove impurities; drain.
4. Place all ingredients in a pot with 2.4 L of water.
5. Bring to a boil, then reduce to a medium-low simmer and cook for about 2 hours until reduced to approximately 1.2 L.
6. Serve the soup; also eat some of the pork and dates for the full benefit.

Nourilo’s Tips

Five-finger peach root has a distinct but mild coconut-like aroma — a pleasant and approachable scent that makes this a popular soup even with those who are not used to herbal soups. The soup is gentle and suitable for regular use: one to three times per week until symptoms improve. If the faint herbal taste is a little strong for your palate, simply use a smaller amount of the root, or pair it with a sweeter ingredient like apple. Both five-finger peach root and finger citron are available at Chinese herbal medicine shops.