TCM Medicinal Soup: Stewed Old Duck for Autumn Dryness Relief

Introduction to Medicinal Cuisine (Yaoshan)

Stewed old duck with Radix Glehniae (Shashen) and Radix Asparagi (Tiandong) is a classic medicinal food originating from a variation of the Lingnan folk “Qing Bu Liang (clear supplement cool)” soup. The main ingredients are Radix Glehniae (Shashen) and Radix Asparagi (Tiandong), both yin-nourishing herbs, paired with old duck, and seasoned with ginger and cooking wine. This medicinal food combines the sweet moistness of the herbs with the rich flavor of poultry, resulting in a clear broth with a sweet and fresh taste. It is especially suitable for people during dry autumn or those who spend long periods in air-conditioned environments. Its original intention was to utilize the principle of “medicine food homology” to help the body cope with the influence of “warm-dryness (Wen Zao)” and to support the replenishment of yin fluids that may be depleted due to excessive perspiration or fluid loss. For this reason, it is often praised by traditional Chinese medicine health practitioners as “the first soup of autumn”.

In the traditional medicated diet system, Adenophora stricta (Shashen) and Asparagus cochinchinensis (Tiandong) are both classified as herbs that nourish Yin and support Lung moisture, while old duck, being cool in nature, can support Yin and replenish vitality. When combined, these three ingredients enhance the gentle moistening effect without being greasy. This medicated dish is not only a delicious soup but also a vivid embodiment of the wellness philosophy of *helps maintain wellness before it arises* — through dietary regulation, it helps maintain the balance of Yin and Yang during seasonal transitions or when the body first shows signs of dryness. Simple to prepare, mild in flavor, suitable for all ages, yet it requires differentiation of constitution to avoid inappropriate use.

Benefits of Medicinal Cuisine (Yaoshan)

“Sha Shen Tian Dong Stewed Duck” provides core benefits by supporting Yin nourishment and Lung moisture, while helping to maintain a balanced internal environment and promote healthy fluid production. *Adenophora tetraphylla* (Shashen) supports Yin, helps maintain a balanced internal environment in the Lungs, and benefits the Stomach by promoting fluid generation, thus helping to maintain respiratory comfort during occasional dryness and supporting the body’s natural response to occasional coughing due to overexertion. *Asparagus cochinchinensis* (Tiandong) is known for supporting Kidney Yin, helping to calm internal imbalances, and promoting healthy bowel regularity. Their combination enhances the nourishing effects on the Lung, Stomach, and Kidney Meridians. Duck, as a substance that nurtures the body’s essence, supports the Middle Burner and Qi, aids Yin and blood nourishment, and, due to its cooling nature, helps maintain a comfortable internal temperature. When paired with the herbs, it helps with occasional dry mouth, minor throat discomfort, and occasional dry cough with scant phlegm that may arise from internal heat associated with Yin Deficiency.

From a modern nutritional perspective, old duck is rich in high-quality protein, B vitamins, and various minerals, with fat primarily composed of unsaturated fatty acids, which helps support immune health. Adenophora root (Shashen) and asparagus root (Tianmen) contain abundant polysaccharides, saponins, and other active compounds that support the body’s natural inflammatory response, provide antioxidant benefits, and help maintain immune function. Therefore, this medicinal recipe not only serves as a nourishing soup suitable for dry climates but also offers supportive nutrition for those seeking respiratory comfort, helping to helps with occasional occasional throat dryness or nighttime discomfort.

The role of traditional Chinese herbal medicine

Glehnia littoralis (Beishashen) has a sweet and slightly bitter taste, a slightly cold nature, and enters the Lung and Stomach Meridians. Its main actions are to nourish Yin, support clear Lungs, and promote fluid production for the stomach. According to the *Compendium of Materia Medica*, it helps clear Lung heat and supports occasional cough comfort.

Asparagus cochinchinensis (Tiandong) has a sweet and bitter taste, a cold nature, and enters the Lung and Kidney Meridians. It is adept at nourishing Kidney and Lung Yin, clearing heat, and supporting Yin nourishment. It is often used to support occasional dry cough and maintain respiratory comfort in cases of fatigue.

Old duck has a sweet and salty taste, a cool nature, and enters the Spleen, Stomach, Lung, and Kidney Meridians. It helps replenish vitality, nourish Yin and support the stomach, and maintain healthy fluid balance.

When used together: Glehnia (Beishashen) focuses on supporting a balanced internal environment in the Lung and Stomach, Asparagus (Tiandong) addresses Yin nourishment in both Lung and Kidney, and old duck provides rich Yin nourishment. Together, they form a comprehensive support effect that helps clear heat from the Upper (Lung), nourish Stomach Yin in the Middle, and supplement Kidney water in the Lower.

Based on the principles of Traditional Chinese Medicine, during autumn or in states of depletion, the body may present a pattern of “Lung Dryness with Fluid Deficiency,” characterized by dry mouth and nose, dry cough without phlegm or scant sticky phlegm, and dry stools. The combination of *Adenophora stricta* (Shashen) and *Asparagus cochinchinensis* (Tiantong) stewed with old duck integrates the methods of “sour-sweet transforming into yin” and “blood-and-flesh nourishing essence.” This formula not only directly replenishes body fluids but also reduces fluid consumption by regulating the functions of internal organs. Of particular note, although Tiantong is cold in nature, the warming and moistening quality of old duck moderates its coldness. The addition of ginger helps helps maintain the formula from being overly greasy, ensuring a balanced medicinal food that is suitable for long-term health maintenance.

Recommended Users

This dietary herbal recipe is most suitable for individuals with a constitution characterized by Yin Deficiency and Lung Dryness. Common manifestations include dry cough with scant sputum, occasional blood-streaked phlegm, dry and itchy throat, hoarseness, and nasal dryness or slight nosebleeds. It is especially beneficial for those who work in dry environments during autumn and winter, or long-term in air-conditioned/heated rooms (e.g., office workers, teachers, singers who frequently use their voice), as it helps maintain throat comfort. For people experiencing occasional dry cough due to seasonal changes or environmental factors, it can be used as a dietary support to help maintain respiratory comfort.

Additionally, it is suitable for individuals with a constitution of Yin Deficiency with Fire Blazing (manifesting as hot palms and soles, malar flush, night sweats, dry mouth with desire for cold drinks, red tongue with little coating). For menopausal women experiencing hot flashes, irritability, restless sleep, and other issues due to Kidney Yin Deficiency, this soup nourishes Yin fluids and supports bodily balance. Moreover, for those who experience body fluid depletion from prolonged sleep deprivation (e.g., dry eyes, dry mouth, rough skin), regular consumption is recommended to help harmonize Yin and Yang and restore vitality.

Contraindicated Populations

Individuals with Spleen and Stomach Deficiency Cold should use with caution. Both Adenophora root (Shashen) and Asparagus cochinchinensis (Tian Dong) are cold in nature, and although old duck can support Yin nourishment, it is also cooling. For those with a Yang Deficiency constitution who typically have aversion to cold, epigastric cold pain, loose stools, poor appetite, or abdominal distension, consumption may increase the burden on the Spleen and Stomach’s transportation and transformation functions, potentially leading to occasional loose stools or digestive discomfort. It is recommended that such individuals, under the guidance of a healthcare professional, consume it in small amounts with warming herbs such as Zingiber officinale (Shengjiang) and Citri Reticulatae Pericarpium (Chenpi), or avoid using it.

Phlegm-Dampness Excess pattern and seasonal discomfort caused by Wind-Cold invasion (e.g., nasal congestion with clear discharge, cough with thin white phlegm) are also contraindicated. If the tongue coating is white and greasy, or if there is copious clear thin phlegm with cough, or if accompanied by exterior Wind-Cold signs, consuming this medicinal food may “close the door and trap the pathogen,” making it difficult for Dampness or Cold evil to be expelled and potentially aggravating signs of imbalance. Additionally, individuals who need to monitor blood glucose levels should use caution, as the old duck soup may contain considerable seasonings, and Tian Dong (Radix Asparagi) also contains certain sugars. It is recommended to consume under blood glucose monitoring and to avoid adding rock sugar or honey.

Proportion of ingredients in the formula

Main ingredient: Half an old duck (about 600-800 grams, preferably white duck or mallard duck raised for over one year). Medicinal herbs: 15 grams of Glehnia littoralis (Beishashen), 10 grams of Asparagus cochinchinensis (Tiandong; if using fresh Tiandong, increase to 20 grams). Supplementary ingredients: 3-5 slices of old ginger (about 10 grams), 10 ml of cooking wine, 3-4 grams of salt (for final seasoning), optional: add 5 grams of Lycium barbarum (Gouqizi) and 2-3 Ziziphus jujuba (Hongzao) to enhance sweetness.

The following is the reference dosage for one person (can be taken in two servings). For a family of 3–4 people, increase the old duck to a whole one (approximately 1200–1500 g), and double the herbs: 30 g of Glehnia littoralis (Beishashen) and 20 g of Asparagus cochinchinensis (Tiandong), with the supplementary ingredients increased proportionally. Note that the amount of Asparagus cochinchinensis (Tiandong) should not be excessive, as its strongly cold nature may affect digestive comfort. When purchasing herbs, choose products that are whole, dry, and free from mold. High-quality Glehnia littoralis (Beishashen) has thick roots, a white color, and a firm texture; high-quality Asparagus cochinchinensis (Tiandong) is plump, yellowish-white, and translucent.

Cooking method

Step 1: Herbal Material Preparation. Rinse Glehnia littoralis (Beishashen) and Asparagus cochinchinensis (Tiamdong) under clean water, place them in a bowl, and soak in warm water for 30 minutes until softened. Drain and set aside (do not discard the soaking water; it can be reserved for later use). Slaughter the old duck, remove feathers and internal organs, and cut into medium-sized pieces (about 4-5 cm square). Soak in cold water for 20 minutes to remove blood residue, then drain and set aside.

Step 2: Blanch to remove fishy odor. Add enough cold water to the pot, put in the duck pieces, add 2 slices of ginger and 5 ml cooking wine. Bring to a boil over high heat, then continue boiling for 2-3 minutes, skimming off the foam. Remove the duck pieces and rinse thoroughly with warm water. Note: Do not rinse with cold water, as the meat will shrink and become tough. After blanching, the soup will be clearer and the fishy smell greatly reduced.

Step 3: Stewing. Place the blanched duck pieces, the soaked Radix Glehniae (Shashen) and Radix Asparagi (Tiandong) (along with the soaking water) into a stewing pot or clay pot. Add enough hot water (about 3 cm above the ingredients), and add the remaining ginger slices and cooking wine. If using a stewing pot, cover and steam over water for 2 hours; if using a clay pot, bring to a boil over high heat, then reduce to low heat and simmer for 1.5–2 hours until the duck meat can be easily pierced with chopsticks. Add Fructus Lycii (Gouqizi) and Fructus Jujubae (Hongzao) during the last 5 minutes. Season with salt before turning off the heat, stir well, and serve.

Dietary Suggestions

1. Best consumption time: This soup is best taken warm, approximately 1 hour after lunch or before dinner, in small bowls of about 200–250 ml per serving. Avoid consuming large amounts on an empty stomach. After 2–3 consecutive days of consumption, take a 1-day break and observe the body’s responses. It is recommended to consume 2–3 times per week; after Yin Deficiency signs of imbalance improve, the frequency can be reduced to once per week.

2. Seasoning and Pairing: Since this medicinal food is cooling in nature, you may sprinkle a small amount of chopped green onion or fresh cilantro on it when serving to help support digestive comfort and appetite. If the soup tastes bland, a few drops of sesame oil or a pinch of white pepper can be added. However, avoid spicy hot seasonings such as chili pepper or Sichuan peppercorn, as they may interfere with the yin-nourishing benefits. During consumption, it is best to avoid spicy, fried, and grilled foods.

3. Special Population Considerations: Pregnant and breastfeeding women should consult a TCM practitioner before consumption, as Asparagus cochinchinensis (Tian Dong) is cold in nature and its effects on the fetus are not clearly established. Children (age 3 and above) may consume in small amounts, but the herbal ingredients should be removed—only the broth and meat taken—with the dosage reduced by half. Discontinue consumption during colds or unresolved fever, and resume only after full recovery. If the soup is not finished in one serving, refrigerate and consume within 24 hours after reheating; do not refreeze.