Snakehead Fish, Black Soybean, and Licorice Soup: Benefits & Recipe

Snakehead Fish, Black Soybean, and Licorice Decoction · Traditional Food Knowledge

Introduction to Traditional Food Practice

Black Fish and Black Soybean Licorice Decoction is a classic dietary soup rooted in Lingnan folk tradition, combining nourishment with culinary enjoyment. The main ingredients are black fish (Channa argus, also known as northern snakehead), black soybean (Glycine max), and licorice root (Glycyrrhiza uralensis), supplemented with small amounts of fresh ginger (Zingiber officinale) and dried tangerine peel (Citri Reticulatae Pericarpium), slowly simmered over low heat. The soup appears clear with a slight brown tint, offering a fresh, savory taste with a sweet aftertaste, blending the flavor of fish with the aroma of soybeans. In regions such as Guangdong and Fujian, it is commonly consumed as a seasonal soup to help support comfort during spring and to nourish the body in summer.

This soup is highly regarded because it fully embodies the concept of “food as nourishment.” Traditionally, black fish (Channa argus) has been valued as a food that may help support spleen function and fluid balance; it is noted in historical texts such as the *Shennong Bencao Jing* (Shennong’s Classic of Materia Medica). Black soybean (Glycine max) is considered a food that may help nourish kidney health and maintain overall vitality. Licorice (Glycyrrhiza uralensis) harmonizes the various ingredients, making the overall nature of the soup more balanced. The combination of these three components creates a mutually reinforcing synergy, resulting in a renowned dietary recipe that is both delicious and supportive of general wellness.

Benefits of This Dietary Practice

The core benefits of Black Fish and Black Soybean Licorice Decoction (Hei Yu Hei Dou Gan Cao Tang) can be described as supporting spleen and fluid balance, nourishing kidney yin, and helping to maintain a sense of overall comfort. Specifically, the synergistic action of black fish (Channa argus) and black soybean (Glycine max) may help promote normal fluid balance and support the body’s natural response to occasional discomfort such as mild puffiness or a feeling of heaviness. The addition of licorice root (Glycyrrhiza uralensis) may help maintain digestive comfort and provide a soothing effect, while also offering gentle support for throat comfort and skin health.

From a modern nutritional perspective, black fish (Channa argus) is rich in high-quality protein, unsaturated fatty acids, and various trace elements; black soybeans (Glycine max) provide abundant plant protein, anthocyanins, and dietary fiber; licorice (Glycyrrhiza uralensis) contains glycyrrhizic acid and glycyrrhetinic acid, which may help support the body’s natural immune function. Regular consumption of this soup may help maintain the body’s resistance, promote the elimination of metabolic waste, and support overall well-being.

Special value for modern wellness

In today’s fast-paced life, many people experience signs of occasional fluid imbalance and diminished vitality due to high stress and irregular routines—such as mild puffiness, fatigue, and a tired complexion. The Black Fish, Black Soybean, and Licorice Decoction (Glycine max, Glycyrrhiza uralensis) may help address these common concerns. Through gentle dietary support, it may help restore the body’s natural balance, making it an ideal choice for home recuperation.

Role of Traditional Ingredients

Blackfish (Channa argus) is considered cooling in nature and sweet in taste, traditionally associated with supporting spleen and stomach function. According to *Bencao Qiushi* (Materia Medica for Seeking Truth), it is noted for its supportive role in fluid balance and comfort. Blackfish also helps nourish liver and kidney yin, which may be beneficial for overall vitality and visual comfort.

Black soybean (Glycine max) has a neutral nature and sweet taste. It is traditionally linked to supporting kidney health and nourishing yin, as well as helping maintain healthy fluid balance and providing gentle detoxification support. Its supportive role for kidney health is primarily seen in helping maintain bone and tendon strength, hair vitality, and overall essence. It may also assist blackfish in promoting the body’s natural elimination of unwanted substances.

Licorice (Glycyrrhiza uralensis) has a neutral nature and sweet taste. It is traditionally considered to support heart, lung, spleen, and stomach function. Known as the “National Elder,” it may help maintain digestive comfort, soothe occasional discomfort, and harmonize the properties of other ingredients, making the overall nature of the formula more balanced and gentle.

The Essence of Three-Ingredient Compatibility

The combined use of black fish and black soybean, one cooling and one neutral in nature, jointly supports kidney and spleen function, and promotes normal fluid balance. Licorice root not only assists black soybean in supporting spleen health but also moderates the cooling nature of black fish, while simultaneously providing gentle comfort for the throat and skin. The combination of these three ingredients supports both root and branch—functioning harmoniously to help maintain natural fluid balance and overall vitality.

Suggested Uses

① For occasional fluid imbalance: May help support normal fluid balance and promote comfort when experiencing mild puffiness or bloating. ② For maintaining kidney yin health: May help support lower back and knee comfort, healthy hair color, and mental focus. The black fish and black soybeans work synergistically to nourish kidney essence. ③ For occasional heat-related discomfort: For conditions such as occasional throat dryness or minor skin irritations, the soothing properties of licorice root may help maintain comfort.

④ For those recovering from illness, postpartum, or post-surgery: This soup is rich in high-quality protein and various amino acids. It helps nourish the body, restore physical strength, and is mild in nature, easy to digest and absorb. ⑤ For those with chronic sleep deprivation or mental overwork: According to traditional concepts, this recipe may help support kidney essence and thereby promote mental clarity and overall vitality.

Considerations for Use

① Individuals with persistent digestive coldness: May want to use caution as the soup is cooling in nature; consider adding more warming ingredients like ginger. ② Those with uric acid concerns: Black fish has moderate purine content, while black soybean has higher purine content; those with elevated uric acid should consult a healthcare professional before consumption.

③ Individuals allergic to fish or legumes: This soup should be avoided. ④ Those currently taking certain medications: Licorice may have mild effects on blood pressure and potassium levels; concurrent use with diuretics, antihypertensives, or corticosteroids requires consultation with a healthcare professional. ⑤ Pregnant women and children: Moderate consumption is acceptable, but excessive intake should be avoided. It is recommended to adjust the proportions according to individual constitution under the guidance of a knowledgeable practitioner.

Ingredient Formula Proportions

1 black fish (snakehead, *Channa argus*), approximately 400–500 g (net weight); 50 g black soybean (*Glycine max*); 6 g licorice root (*Glycyrrhiza uralensis*). Add 3 slices fresh ginger (*Zingiber officinale*, about 10 g), 1 segment dried tangerine peel (*Citrus reticulata*, about 3 g), and a pinch of salt (for seasoning). This is a single serving for 2–3 persons; adjust proportionally for actual number of people.

Among them, black soybeans should be selected for their large, plump seeds with a glossy black color; pre-soaking can shorten cooking time. Licorice root is best when sliced thin, with a yellowish-white cross-section and firm texture. The dosage should not be excessive, otherwise it may mask the freshness of the soup and potentially cause unwanted effects. Fresh ginger and tangerine peel serve as adjuvants, both to remove fishy odors and enhance flavor, as well as to support digestive warmth and qi movement, making the overall nature of the soup more harmonious.

Preparation Method

Step 1: Soak the black beans (Hei Dou) in clean water for 4–6 hours in advance, until the skins wrinkle and the beans swell; then set aside. Clean the black fish (snakehead fish), remove the gills and internal organs, wash it clean, and pat dry. Make three diagonal cuts on each side of the fish (to allow flavor to penetrate), then use a paper towel to absorb any remaining surface moisture.

Step 2: Take an earthenware casserole or stainless steel pot, add enough clean water (about 2000 ml), and put in the black fish, soaked black soybeans, licorice slices, fresh ginger slices, and tangerine peel. Bring to a boil over high heat, then skim off any foam. Reduce the heat to the lowest setting, cover, and simmer gently for 90–120 minutes, until the fish bones become tender enough to crumble, the black beans are soft and sticky, and the soup turns milky white.

Third step: Add an appropriate amount of salt for seasoning 5 minutes before turning off the heat (since the soup has a natural sweetness, use salt sparingly). Remove the fish bones, tangerine peel, and licorice root residue (the black soybeans and fish meat can be retained for consumption). Ladle the clear soup into bowls and serve. For a richer soybean aroma, extend the simmering time to over 2 hours.

Tips for Enjoyment

1. Timing: It is recommended to enjoy it warm during the morning or midday when the body’s digestive function is stronger, which better facilitates nutrient absorption and fluid balance. In the evening, especially before bedtime, excessive consumption should be avoided to prevent increased nighttime urination that may disrupt sleep. It may be enjoyed 2–3 times per week, with a consecutive 2-week period constituting one cycle.

2. Serving suggestion: When consuming, a small amount of pepper or warm-natured ingredients (such as goji berries and red dates) can be added to enhance flavor and balance the slightly cooling nature of black fish. This soup is neutral in nature and can be served alongside rice or noodles as the main course soup.

3. Storage and Considerations: If making a larger batch, the decoction should be separated from the fish meat and black beans, sealed and refrigerated (for no more than 2 days), and re-boiled before consumption. However, note that when reheating, avoid prolonged boiling to prevent nutrient loss. For those with elevated blood pressure or pronounced fluid retention, reduce the amount of salt used and monitor accordingly.