Gastrodia and Abalone Shell Pig Brain Soup: Benefits, Recipe & TCM Uses

Gastrodiae Rhizoma and Haliotidis Concha Pig Brain Soup · Traditional Recipe Introduction

Introduction to the Traditional Recipe

Gastrodia-Abalone Shell Pig Brain Soup is a classic recipe rooted in the wisdom of traditional Chinese dietary practice. It is prepared primarily with three core ingredients: Gastrodia elata (Tianma), abalone shell (Haliotidis Concha, Shijueming) and pig brain, supplemented with ginger, scallion sections, cooking wine and other seasonings, and gently simmered over low heat. This soup has been passed down through folk tradition for a long time, and is especially commonly used by health-conscious families in the southern coastal regions as well as in Sichuan and Yunnan areas. It is regarded as a nourishing dietary practice to support liver function and a calm mind, and to nourish the brain and promote relaxation.

This recipe is highly esteemed because it skillfully integrates the calming nature of Tianma (Gastrodia elata, Gastrodia tuber), the settling effect of Shijueming (Haliotis diversicolor, Abalone shell), and the “organ nourishment” principle of pig brain (Sus scrofa, swine brain). Tianma is listed as a superior herb in the *Shennong Bencao Jing*; it supports liver function, promotes circulation, and helps maintain comfort. Shijueming is the shell of abalone, traditionally used to support liver health. Pig brain is rich in phospholipids and protein, serving to nourish brain function. When stewed together, these ingredients not only produce a rich and delicious broth but also subtly support the body’s natural balance.

Benefits of this Traditional Recipe

The core benefits of *Tianma Shijueming Zhunao Tang* (Gastrodia and Abalone Shell Decoction with Pig Brain) can be summarized as supporting liver function, helping maintain normal blood pressure, and promoting relaxation. For those seeking to support relaxation and comfort, this soup may help promote a sense of calm. Additionally, this recipe nourishes brain function and helps support memory, offering support for a clear mind and restful sleep.

From a nutritional perspective, the lecithin and cephalin in pig brain are important components of nerve cell membranes. The active components in Gastrodia elata (orchid), such as gastrodin and vanillyl alcohol, may help support normal nervous system function and circulation. Abalone shell (Concha Haliotidis) is rich in calcium carbonate and various trace elements, which help support the body’s normal pH balance. Therefore, this soup is both a traditional recipe and a nourishing delicacy for those who enjoy wholesome foods.

Traditional Use Insights

Supports liver function and helps maintain normal head comfort.

In traditional Chinese thought, the liver is associated with free flow and balance. When these qualities are supported, overall wellness is promoted. Gastrodia elata (Tianma) is traditionally used to support liver function and promote calm. Haliotidis concha (Shijueming) is used to support liver health. When these two herbs are combined, they help maintain a sense of equilibrium, and head comfort is naturally supported.

Supports kidney function and promotes relaxation.

In traditional Chinese thought, the brain is connected to the marrow and the kidneys are said to govern bones and produce marrow. Pig brain is a substance that supports this connection. Tianma (Gastrodia elata) also helps calm the mind. Shijueming (Abalone shell, Haliotis diversicolor) is traditionally used to support kidney health and maintain a balanced state. The synergistic action of these three ingredients supports overall vitality, a relaxed disposition, and restful sleep.

Suitable For

Those most likely to enjoy Gastrodia and Abalone Shell Pig Brain Decoction include: office workers and students who engage in long-term mental work and seek to support mental clarity and restful sleep; middle-aged and elderly individuals who experience occasional hot flashes or irritability during life transitions; and those who wish to support cardiovascular wellness as part of a balanced lifestyle.

In addition, for those seeking to support normal head comfort during periods of fatigue or stress, this decoction may help promote a sense of ease. For older adults looking to support cognitive function, this can also serve as a nourishing daily recipe, taken once or twice a week for gradual, long-term support.

Precautions

Although this soup has many benefits, it is not suitable for everyone. Those with digestive sensitivity (e.g., loose stools, poor appetite) should use it with caution, because the abalone shell may be too strong for some, and pig brain may be heavy for digestion. If desired, 5 grams each of fresh ginger and tangerine peel can be added and stewed together to support digestion.

Individuals with concerns about cholesterol or circulatory health should use caution. Pork brain is high in cholesterol—approximately 2,500 mg per 100 grams. For those who wish to benefit from Tianma (Gastrodia elata rhizome) and Shijueming (Concha Haliotidis) without high cholesterol, a substitution of lean pork (100 g) for pork brain is recommended. Retaining 15 g of Tianma and 30 g of Shijueming, simmer into “Tianma Shijueming Lean Pork Soup,” which may similarly support a sense of calm and liver function.

Pregnant and lactating women should use only under the guidance of a healthcare professional. Infants and preschool children should avoid taking it, as their systems are still developing.

Ratio of Food Ingredients in the Formula

Gastrodia elata (Gastrodia rhizome): 15 g (choose Gastrodia from Zhaotong, Yunnan or Sichuan, sliced thinly or pre-soaked in warm water for 2 hours)

Abalone Shell (Shi Jue Ming, Concha Haliotidis): 30 g (raw or calcined, crush into small pieces, wrap in gauze, and add to decoction).

Pig brain: 1 whole (about 150 g, fresh, remove blood vessels and membranes, soak in clean water)

Ginger (Zingiber officinale): 10 g (sliced, adds warmth and aroma)

Scallion White (Allium fistulosum): 15 g (cut into sections, adds flavor)

Cooking wine: 10 ml (for flavor)

Salt: 2 g (season just before removing from heat)

Lycium barbarum (Goji Berry): 5 g (optional, enhances color and taste)

Plain water: approximately 1200 ml

Preparation Method

Step 1: Ingredient preparation — Soak Gastrodia elata (Tianma) in warm water for 2 hours until soft, then slice thinly. Reserve the soaking water. Place the pig brain in a bowl, add clean water and a small amount of cooking wine, gently rub to remove surface blood vessels and membranes, then rinse with fresh water twice, and drain. Crush Concha Haliotidis (Shijueming) into small pieces with a hammer, place them in a fine gauze bag and tie the bag tightly. Wash and slice fresh ginger, cut scallion white into sections, and briefly soak Fructus Lycii (Gouqizi) in clean water.

Step 2: Blanching — Place the pig brain (porcine brain) into boiling water, add 3 g ginger slices and 5 ml cooking wine. Blanch for about 1 minute until the surface of the brain turns white and scum rises, then remove and rinse with warm water. This step helps reduce any strong flavors, making the stewed soup clearer.

Step 3: Simmer into a Decoction — Add the sliced Gastrodia tuber (Tianma), the cheesecloth bag of abalone shell (Shijueming), the remaining 7 g of sliced fresh ginger, and the scallion white segments into a clay pot. Pour in the water used to soak the Gastrodia tuber along with enough additional clean water (total volume approximately 1200 ml). Bring to a boil over high heat, skimming off any foam. Reduce the heat to low, cover with a lid, and gently simmer for 30 minutes to extract the herbal qualities.

Step 4: Combined Stewing and Seasoning – Gently place the blanched pig brain into a clay pot, add the goji berries (Fructus Lycii, Lycium barbarum) together, and continue simmering over low heat for 20 minutes. Note that the pig brain is very tender; do not boil vigorously over high heat, or it will easily break apart. Two minutes before turning off the heat, add 2 grams of salt for seasoning, and gently stir to dissolve the salt evenly. Remove the gauze bag of abalone shell (Concha Haliotidis, Shi Jue Ming), pick out the scallion segments, sprinkle with chopped scallions (optional), and then serve in a bowl.

Serving Tips

1. Optimal time and frequency: It is recommended to take the decoction warm one hour before dinner, as a sense of unrest often appears in the late afternoon or evening; taking the decoction at this time may help support relaxation and restful sleep. Consume twice per week, with four consecutive weeks as one cycle. Avoid large daily doses to prevent digestive discomfort or excessive cholesterol intake.

2. Personal response tips: Individual responses may vary. Those with digestive sensitivity may consider using the lean meat version or adjusting the amount of ginger and tangerine peel.

3. Meal pairings and storage: When consuming the soup, enjoy the pig brain together with the slices of Gastrodia elata for a wholesome experience. If a larger quantity is prepared at one time, strain out the pouch containing the abalone shell from the leftover soup, allow it to cool, then refrigerate at 0–4°C. Consume within 24 hours. Before reheating, bring it to a full boil. Do not repeatedly heat leftovers overnight to maintain quality and safety.