Baizhu Baiji Pig Stomach Soup: A Classic Spleen Tonic

Introduction to Medicinal Cuisine

Atractylodes Macrocephala and Bletilla Striata Pork Stomach Soup is a traditional dietary preparation that combines flavor with nutritional support. It has been used in folk dietary practices to help maintain digestive comfort, especially for those seeking to support a balanced digestive system. This soup uses pork stomach as the main ingredient, complemented by two herbs: Atractylodes macrocephala (White Atractylodes) and Bletilla striata (Hyacinth Orchid). Through slow simmering, the active constituents of the herbs are infused into the broth, resulting in a milky white soup with a rich aroma. The pork stomach itself has a firm yet tender texture; after prolonged cooking, it becomes soft and glutinous, blending harmoniously with the herbal fragrance to create a unique flavor.

The origin of *Atractylodes macrocephala* (Baizhu) and *Bletilla striata* (Baiji) Pig Stomach Soup can be traced back to traditional Chinese dietary therapy culture. Throughout history, physicians have documented its role in promoting stomach and intestinal comfort. This medicinal diet is not only a common home-style soup but is also regarded as a gentle method of dietary nourishment, particularly suitable for consumption during autumn and winter or when digestive comfort is desired. Although its preparation seems simple, it embodies the traditional wisdom of the principle of “food and medicine sharing the same origin,” combining ingredients and herbs to help support the body’s natural balance and digestive health.

Efficacy of Medicinal Diet

The core supportive properties of Baizhu Baiji Pig Stomach Soup lie in promoting digestive health and maintaining gastrointestinal comfort. Baizhu (Atractylodes macrocephala), traditionally used as a digestive herb, may help support normal appetite, abdominal ease, and overall energy. Baiji (Bletilla striata), on the other hand, may help maintain the health of the gastrointestinal lining and support normal tissue comfort. The pig stomach itself, based on traditional dietary principles, is rich in protein and minerals, and may help nourish the digestive system. When used together, these three ingredients may work synergistically to support the body’s natural digestive and absorptive functions.

Regular consumption of this soup may also help soothe occasional gastric discomfort, such as mild stomach upset or digestive unease. It may also support individuals experiencing occasional indigestion or irregular bowel patterns related to digestive imbalance. Furthermore, the natural properties of Bletilla striata (Bai Ji) may help support healthy skin and mucous membranes, making this dietary preparation a gentle option for those seeking to maintain overall digestive and tissue comfort. Overall, the Soup of Atractylodes macrocephala (White Atractylodes), Bletilla striata (Bai Ji), and Pig Stomach is a mild nourishing dietary preparation, focusing on gentle support rather than strong supplementation, and is suitable for long-term consumption to maintain digestive wellness.

The role of Traditional Chinese Medicine

From the perspective of Traditional Chinese Medicine theory, *Atractylodes macrocephala* (White Atractylodes) is warm in nature, sweet and bitter in taste, and traditionally enters the Spleen and Stomach channels. It has been used to help support digestive function and promote normal fluid balance. In the Atractylodes-Bletilla-Pig Stomach Decoction, *Atractylodes macrocephala* primarily supports the body’s natural digestive processes. It may help promote normal appetite and maintain healthy digestion and absorption.

Bletilla striata (Bai Ji) is slightly cold in nature and has a bitter, sweet, and astringent taste. It traditionally enters the Lung, Stomach, and Liver meridians. It has been used to help maintain healthy mucous membranes and support tissue recovery. In the soup, Bletilla striata primarily helps support the gastric lining and maintain normal gastrointestinal comfort. Its mucilaginous properties may help provide a soothing effect on the stomach wall, promoting a feeling of comfort. When combined with Atractylodes macrocephala (Bai Zhu), the two herbs may work together to support both digestive strength and mucosal comfort.

In Traditional Chinese Medicine (TCM) dietary therapy, pork stomach is regarded as a nourishing ingredient, warm in nature, sweet in flavor, and traditionally enters the Spleen and Stomach meridians. It is used to help nourish and support the digestive system. It can both supplement and moisturize the stomach. When combined with Bai Zhu (Atractylodes macrocephala) and Bai Ji (Bletilla striata), it enhances the overall nourishing and supporting effects. The three ingredients together form a gentle formulation traditionally believed to support digestive health without causing stagnation.

Indications

The Soup of Atractylodes macrocephala (White Atractylodes Rhizome), Bletilla striata (Hyacinth Orchid), and Pig Stomach may be suitable for individuals seeking to support digestive comfort and healthy digestion. Those who may benefit include individuals who experience occasional poor appetite, abdominal bloating after meals, loose stools, or feelings of fatigue. In this soup, Atractylodes macrocephala supports healthy digestion, while Pig Stomach provides nourishment. Together, they may help maintain normal digestive function.

For individuals experiencing occasional gastric discomfort related to mild digestive imbalance, this soup may be helpful. Bai Ji (Bletilla striata) may help support the gastric lining and promote a sense of stomach comfort. Additionally, older adults who desire to maintain digestive health as part of a balanced diet, as well as those recovering from temporary digestive upset, may consume this soup in moderation as part of a dietary routine under the guidance of a healthcare professional.

Contraindicated populations

For individuals experiencing signs of internal heat or dampness, such as a thick yellow tongue coating or sticky stools, consumption of the Atractylodes macrocephala (Bai Zhu) and Bletilla striata (Bai Ji) Pig Stomach Soup may not be suitable. Bai Zhu is warm and drying in nature, and Bai Ji is astringent, which may not be ideal for those with certain patterns of imbalance. Such individuals may wish to first focus on other dietary approaches and consult a healthcare professional before consuming this soup.

During episodes of temporary illness such as colds with fever, acute digestive upset, or for individuals who experience signs of excess heat (e.g., dry mouth, sore throat, constipation), consumption should also be avoided. Those with symptoms of internal heat may find that warming and nourishing foods aggravate their condition. Pregnant and lactating women should consult a professional healthcare provider before consumption. Individuals with known allergies to pork stomach or any herbal ingredients should avoid this preparation.

Ratio of food ingredients in the formula

Accurately mastering the proportion of ingredients is key to achieving the desired flavor and supportive benefits of this dietary preparation. The following is the standard formula for Atractylodes macrocephala (Baizhu) and Bletilla striata (Baiji) Pig Stomach Decoction (for 2-3 servings):

Main ingredients: Fresh pig stomach 500 g (approx. 1 piece), Bai Zhu (Atractylodes macrocephala) 15–20 g, Bai Ji (Bletilla striata) 10–15 g. For Bai Zhu, select high-quality material with large size, firm texture, and grayish-white cross-section. For Bai Ji, choose rhizomes that are thick and white in color. Auxiliary ingredients: Sheng Jiang (fresh ginger, Zingiber officinale) 15 g (sliced), Da Zao (jujube, Fructus Ziziphi Jujubae) 5–6 pieces (pitted), Chen Pi (tangerine peel, Pericarpium Citri Reticulatae) 3–5 g, salt to taste (season after the soup is done), white pepper powder (a small amount, adjustable to personal taste).

Precise herbal dosage recommendations: Atractylodes macrocephala (White Atractylodes) 18 g and Bletilla striata (Hyacinth Bletilla) 12 g as moderate doses, suitable for most adults. For those who desire stronger support for digestive health, Atractylodes macrocephala may be increased to 20 g; for those seeking additional support for gastric lining comfort, Bletilla striata may be increased to 15 g. Fresh Ginger and Jujube help harmonize the flavors and may promote a soothing effect, while Dried Tangerine Peel supports digestive comfort and enhances the soup’s palatability.

Preparation method

Step 1: Prepare the pork tripe. Rub the tripe thoroughly inside and out with flour and salt, then rinse clean to remove mucus and odor. For further deodorizing, you may rub it again with white vinegar. Turn the tripe inside out and carefully trim off any attached fat and impurities from the inner wall, but leave a thin layer of fat to enrich the soup’s flavor. Place the prepared tripe in a pot of cold water, add a few slices of ginger and a splash of cooking wine, and blanch for about 5 minutes. Remove and cut into strips approximately 2 cm wide. Set aside.

Step 2: Herb Pretreatment. Quickly rinse Bai Zhu (Atractylodes macrocephala, White Atractylodes) and Bai Ji (Bletilla striata) in clean water to remove dust, then soak each separately in warm water for 30 minutes to soften and facilitate the extraction of active constituents. The water used for soaking the herbs should not be discarded; allow it to settle and reserve for later use. Soak Chen Pi (Dried Tangerine Peel) in warm water until soft, then scrape off the inner pith and cut into fine shreds. Wash Da Zao (Chinese Date) and remove the pits. Slice Sheng Jiang (Fresh Ginger).

Step three: Simmering. Place the prepared pig stomach strips, Atractylodes macrocephala (Bai Zhu), Bletilla striata (Bai Ji), ginger slices, jujube (Chinese dates), and tangerine peel (Chen Pi) together into a clay pot or double-boiler. Add sufficient clean water (approximately 2000–2500 ml), ensuring the liquid fully covers the ingredients. Bring to a boil over high heat, then skim off any foam. Reduce the heat to low and gently simmer for 1.5 to 2 hours, until the pig stomach is tender and the broth turns milky white. Add salt and ground white pepper to taste 5 minutes before turning off the heat. Note: Bai Ji (Bletilla striata) contains natural mucilage, so the soup may have a slightly thicker, silkier consistency—this is normal.

Drinking Tips

1. Drinking Time and Frequency: It is recommended to take one small bowl (approximately 150–200 ml) warm, half an hour before meals. Taking it on an empty stomach may help with absorption. Consume 2–3 times per week, avoiding excessive intake. A continuous course of 2–3 weeks constitutes one cycle, followed by a one-week interval before resuming. The pig stomach can be eaten together with the soup, but be sure to chew it thoroughly for easier digestion.

2. Details for herb preparation: Although Atractylodes macrocephala (Baizhu) and Bletilla striata (Baiji) can be decocted together, Baiji has a sticky texture. If you prefer a clearer soup, wrap the Bletilla striata in a gauze bag before adding it to the pot, resulting in a cleaner-tasting broth. Additionally, raw Atractylodes macrocephala has a stronger drying nature. For those who prefer a milder support, stir-fried Atractylodes macrocephala (Chao Baizhu) can be used instead, as its digestive-supporting effect may be more gentle and sustained.

3. Individualized Adjustments and Cautions: This soup tends to have a warm nature. When consumed in dry seasons or regions, add 10 g of *Polygonatum odoratum* (Fragrant Solomon’s Seal) or *Adenophora* root to balance the warm and drying properties, making the soup more nourishing and moisturizing. If signs of internal heat (e.g., dry mouth, sore throat) appear during consumption, discontinue use and increase water intake appropriately. For storage, strain out the herbal ingredients from any leftover soup, refrigerate, and consume within 24 hours. When reheating, use a double-boiler or simmer over low heat in a clay pot; avoid microwave ovens, which may damage the active constituents.