Yam, Dendrobium and Goji Double-Boiled Mallard Duck (Shui Ya Dun Tang)

Why people make this soup

When the weather turns cool, most people reach for warming soups and tonics — but for those who run warm, tend to stay up late, or have a constitution that heats up easily, the usual ginger-heavy or yang-tonifying soups can leave them feeling overheated and irritable. This is where mallard duck (shui ya, sometimes called teal) shines. Unlike regular duck, mallard has significantly less fat and a cleaner, more neutral quality — it tonifies without causing the internal heat that richer birds might. Double-boiled with fresh yam (which strengthens the digestive system), fresh dendrobium (which nourishes fluids and soothes the stomach), goji berries (for the eyes and blood), ginger, and red dates, the resulting broth is deeply flavourful, sweet, and gently restorative. It’s a soup that bridges the gap between autumn and winter — warming enough for the season, but light enough for those who tend to overheat.