Adzuki Bean and Snakehead Fish Soup: Benefits for Edema and Recovery

Introduction to Chixiaodou Heiyu Tang (Red Adzuki Bean and Black Fish Soup)

“Red Bean and Black Fish Soup” originates from the traditional Lingnan folk diet and is widely favored for its simple ingredients and health-supporting properties. Black fish (Channa argus) is considered a nourishing ingredient in the Guangdong region, supporting the body during periods of recuperation. Red beans (Semen Phaseoli / Vigna umbellata) are commonly used to support healthy fluid metabolism. The combination creates a mild and balanced soup that helps maintain the body’s fluid balance while supporting its vital energy (Zheng Qi).

This soup embodies the traditional dietary principle of “combining purging and tonifying” (Gong Bu Jian Shi). Snakehead fish (Channa argus) is prized for its delicate flavor and rich content of high-quality protein and various amino acids, which help support Spleen function and the body’s natural repair processes. Red adzuki bean (Vigna umbellata, Chixiaodou) assists in guiding excess water to be eliminated through urine. After slow simmering, the soup yields a clear broth where the bean fragrance blends harmoniously with the fish’s freshness. More than just a delicious home-style soup, this dish serves as a daily option to help maintain proper fluid balance in the body, especially during humid seasons or when experiencing occasional feelings of puffiness.

Health Benefits of Food Ingredients

The core benefit of Chixiaodou Heiyu Tang (Red Bean and Black Fish Soup) is to help maintain the body’s water balance and support the functions of the Spleen and Blood. For individuals who tend to feel a sensation of heaviness or occasional fluid retention, this soup utilizes the damp-draining property of *Phaseolus calcaratus* (Chixiaodou, Adzuki Bean) to help support the body’s natural process of eliminating excess fluids, while the nourishing property of *Channa argus* (Heiyu, Black Fish) helps preserve vitality during this process.

Additionally, the collagen in black fish works synergistically with the dietary fiber in adzuki bean (Vigna angularis) to provide supportive aid for fluid balance that may be affected by insufficient protein intake. Modern research indicates that the saponins in adzuki bean help promote sodium excretion, thereby supporting the body’s water balance. The high-quality protein in black fish supports plasma colloid osmotic pressure, helping to reduce occasional fluid accumulation at a foundational level. Regular consumption also supports healthy blood purification and enhances the body’s metabolic function.

The Role of Food Ingredients from a Traditional Perspective

From the perspective of nature, flavor, and meridian tropism, Vigna umbellata (rice bean) is sweet and sour in flavor, neutral in nature, and enters the Heart and Small Intestine meridians. It is known for supporting the body in guiding damp-heat downward. Channa argus (snakehead fish) is sweet in flavor, cool in nature, and enters the Spleen and Stomach meridians. Its functions include nourishing the Spleen and Stomach and supporting water metabolism, helping to maintain healthy fluid balance, particularly when there is Spleen deficiency with water-dampness, by addressing both the root cause and the manifestation.

The combination of small red bean (Vigna umbellata) and black fish (Channa argus) provides a dual action of dispersing and tonifying. Through this interaction, it supports the expulsion of dampness without taxing the Spleen, and helps reduce temporary water retention without depleting the body’s vital Qi. Addressing the core manifestation of impaired Spleen and Stomach transport function leading to water-dampness accumulation, this soup works through two pathways: on one hand, it supports healthy urinary function to helps with occasional signs of imbalance; on the other hand, it nourishes the Spleen and Stomach, promoting their transport and transformation capacities to help maintain overall balance from the foundation. Additionally, the mucopolysaccharides rich in the blood and flesh of black fish, according to traditional theory, are believed to support tissue recovery and skin repair, and are therefore often used as a dietary support during the post-surgical recovery period.

Suitable for

For individuals prone to morning eyelid puffiness, indentation marks on lower limbs after pressing, mental fatigue, poor appetite, and loose stools, this soup helps support Spleen function and water metabolism, reducing puffiness without depleting Qi. It is particularly suitable for office workers who experience prolonged sitting and poor lower limb circulation, as well as those with a “puffy constitution” caused by dampness obstruction.

Post-surgery and convalescence period: Snakehead fish (Channa argus) is rich in easily absorbable high-quality protein and trace elements, which supports tissue repair and skin integrity; red rice bean (Vigna umbellata) helps maintain normal fluid balance in the lower extremities during periods of reduced mobility. This soup is mild in nature, non-greasy, and an ideal dietary choice for the recovery period.

For individuals requiring attention to Kidney health (e.g., those with low plasma protein or mild edema): when taken under medical guidance, it may help support serum albumin levels and help maintain normal fluid balance. However, strict control of salt intake is necessary, and protein intake should be adjusted based on Kidney function status.

For individuals who are prone to occasional skin issues, yellow urine, and a yellow-greasy tongue coating: The properties of Chixiaodou (red adzuki bean, *Vigna umbellata*) support the body’s natural ability to manage internal damp-heat and promote skin comfort, while Heiyu (snakehead fish, *Channa argus*) helps replenish Qi and Blood that may be consumed by damp-heat.

Not Suitable for

For individuals with severely compromised Kidney function: When the Kidneys’ excretory function is severely impaired, it is essential to strictly control the intake of protein, potassium, and phosphorus. Black fish is a high-protein food, and red beans (Vigna umbellata, Chixiaodou) have a high potassium content; consuming them may place additional burden on the Kidneys, potentially affecting normal health markers such as creatinine and blood potassium levels. Therefore, their consumption is strongly not recommended.

During acute episodes: Black fish (snakehead) is considered a medium-purine food. Consuming it during an acute phase may temporarily affect uric acid balance and contribute to occasional discomfort. During periods of comfort, small amounts may be consumed by discarding the broth and eating only the meat, but caution is still advised.

For those allergic to fish or legumes: strict avoidance is recommended.

For individuals with severe Spleen and Stomach Deficiency Cold: Red adzuki beans (Vigna umbellata, Chixiaodou) are neutral to cool in nature, and black fish (Channa argus, Heiyu) is also cool in nature. If one typically experiences cold stomach pain, a preference for warmth and pressure, and undigested food in the stool, consuming these alone may further cool the digestive system and is not recommended for maintaining internal harmony. It is suggested to add 10g of ginger (Zingiber officinale, Shengjiang) and 5g of tangerine peel (Citrus reticulata, Chenpi) to the soup to balance the cool nature.

Ingredient formula ratio

Main ingredients: Fresh snakehead fish, approximately 500g (about 350g net meat); red adzuki beans, 80g.

Accessories: 15 grams of fresh ginger (approximately 4–5 slices), 2 sections of scallion white (each section about 5 cm), 10 ml of cooking wine, 2 grams of salt (for final seasoning; reduce to 1 gram or omit in case of severe edema), 1 gram of white pepper powder, and 1500 ml of water (approximately 6 bowls).

Key ratio explanation: The ratio of Vigna umbellata (Chixiaodou, adzuki beans) to Channa argus (Heiyu, black fish) is approximately 1:4 to 1:5. This ratio ensures that the beans’ property of supporting healthy fluid elimination is fully released while not affecting the soup’s deliciousness. Adding ginger and cooking wine helps remove fishy odor, dispel cold, and harmonize the cooling nature of the black fish.

Preparation Method

Step 1: Ingredient Preparation. Soak the adzuki beans (red beans) in clean water for at least 4 hours, preferably overnight, to allow full water absorption and expansion for easier cooking. Kill, scale, remove gills, and eviscerate the snakehead fish (be careful to retain the nutrient-rich Liver). Rinse repeatedly to remove the black membrane and blood residue from the abdominal cavity, then drain. Cut the snakehead fish into segments of about 5 cm; do not cut too small to avoid crumbling during stewing.

Step 2: Removing fishy odor by pan-frying. Take a clean wok (or directly use the soup pot, but be careful to helps maintain sticking) and place it over medium-low heat. Add about 15 ml of cooking oil. When the oil is at 60% hot, add ginger slices and scallion segments, stir-fry until fragrant, then place in the snakehead fish segments. Fry each side for about 2 minutes until the skin is slightly golden and the flesh firms up. At this point, pour in cooking wine along the edge of the pan, allowing the fishy smell to evaporate with the alcohol steam.

Step 3: Simmer into soup. Directly pour the soaked Vigna angularis (adzuki bean) into the pot where the fish has been pan-fried, and add 1500 ml of boiling water (boiling water is necessary to achieve a milky white soup). Bring to a boil over high heat, skim off any foam and oil floating on the surface, then reduce to low heat, cover with a lid, and simmer slowly for 1 hour and 20 minutes.

Step 4: Season and serve. When the adzuki beans are soft, the fish is tender but not falling apart, and the soup turns milky white, turn off the heat. Remove and discard the ginger slices and scallion pieces. Add salt and white pepper to taste, and gently stir to combine. Ladle into soup bowls, and garnish with chopped scallions or cilantro for added aroma and color.

Drinking Recommendations

1. Best Drinking Time: It is recommended to drink warm between 9:00-11:00 AM (Spleen Meridian prime time) or 3:00-5:00 PM (Bladder Meridian prime time). At these times, the body’s yang qi is rising and qi transformation function is vigorous, which helps fully support the role of Vigna umbellata (Adzuki Bean) in promoting healthy fluid metabolism, while also avoiding any impact on nighttime sleep.

2. Continuous Drinking Cycle and Precautions: As part of daily dietary regulation, it may be consumed continuously for 3–5 days, followed by a 2-day pause to observe the body’s response. Once occasional fluid retention decreases, reduce the dosage or discontinue use. Long-term daily consumption is not recommended, to avoid over-diuresis that may deplete the body’s Yin fluids, potentially causing dry mouth and thirst.

3. Low-salt or no-salt diet: When used to help maintain fluid balance, salt intake must be strictly controlled, with total daily salt not exceeding 2 grams. Excessive sodium may counteract the effect of *Phaseolus calcaratus* (Chixiaodou) in supporting healthy fluid metabolism and may even contribute to water and sodium retention. Natural spices such as ginger, scallion, and cilantro can be used to enhance the flavor of the soup.

4. Eat Fish and Beans Together: Do not discard the fish meat and Vigna umbellata (Chixiaodou/red beans) and consume only the broth, as the majority of protein and dietary fiber remain in the solid components. Consume the broth, beans, and meat together to fully experience the overall wellness-supporting benefits of this soup. If chewing is difficult, shred the fish meat and mix it into the broth before consumption.