Chinese Yam, Chestnut and Beef Tendon Soup

Why people make this soup

The chestnut has long been called “the fruit of the kidneys” in Chinese food culture — not because of any kidney-shaped resemblance, but because of its traditional association with fortifying kidney essence, nourishing the lower back, building blood and qi, and supporting longevity. There are generally two distinct types available: the pointed cone-shaped variety that is soft and fragrant after roasting (best for eating and cooking in dishes), and the flat board chestnut (ban li), which holds together better in long-cooked soups and is the one called for here. Interestingly, you can tell the “gender” of a chestnut by its shape: the flat one is considered male (gong), the rounder one female (nai) — and in Nourilo’s experience the flat ones taste better.

This soup is simmered for three hours to draw out the deep nourishment of the beef tendon, which becomes extraordinarily silky and gelatinous by the time it is done.