Codonopsis and Angelica Pork Liver Soup: Support Qi and Blood Vitality

Introduction to Medicinal Diet

Codonopsis and Angelica Pork Liver Soup is a classic Traditional Chinese Medicine medicinal diet, rooted in traditional food therapy wisdom and combining the tonifying effects of Codonopsis pilosula (Dangshen), Angelica sinensis (Dong Quai), and pork liver. Codonopsis is neutral in nature and sweet in flavor, adept at tonifying the Middle and boosting Qi. Angelica is sweet, acrid, warm, and moistening, serving as an essential herb for enriching blood. Pork liver follows the principle of “like treats like,” being rich in iron and vitamin A. When simmered together, the soup presents a clear, light broth with a subtle herbal aroma and a savory, mellow taste that is not greasy. It serves both as an everyday nourishing soup and a supportive option for maintaining Qi and Blood balance.

This medicinal food is particularly suitable for modern people experiencing occasional fatigue or feelings of imbalance due to work-related stress and irregular lifestyle. It works through the gentle synergistic effect of medicinal herbs and food ingredients to support the balance of qi and blood, rather than employing forceful or drastic supplementation. In TCM clinical practice, it is often recommended as a dietary therapy to help maintain overall wellness; however, it must be used with attention to pattern differentiation.

Efficacy of Medicinal Diet

The core effects of Codonopsis (Codonopsis pilosula) and Chinese Angelica (Angelica sinensis) Pig Liver Soup are to supplement qi and nourish blood, and to support liver and eye wellness. Codonopsis strengthens the spleen and stomach’s transportation and transformation functions, promoting the conversion of the essence of water and grain into qi and blood. Chinese Angelica both nourishes blood and quickens blood, supporting healthy circulation. Pig liver specifically enters the Liver meridian, tonifying liver blood and nourishing liver yin, providing direct benefit for visual comfort and eye health. Together, these three generate a source for qi and blood production and directly support the liver.

Furthermore, this soup can support blood circulation, helping to maintain warmth in the extremities and a healthy complexion. Modern nutritional analysis indicates that the heme iron in pork liver has a high absorption rate. Combined with the immune-supporting effects of Codonopsis pilosula (Dangshen) and the soothing properties of Angelica sinensis (Danggui), it synergistically enhances the body’s hematopoietic function and antioxidant capacity, thereby supporting overall vitality.

The Functions of Traditional Chinese Medicine

From the perspective of TCM theory, this medicinal diet primarily acts on the Spleen Meridian (SP) and Liver Meridian (LR). Codonopsis pilosula (Dangshen) enters the Spleen (SP) and Lung (LU) Meridians; it tonifies the middle and augments qi, strengthens the spleen and engenders fluids, and is a representative herb for “tonifying qi while nourishing yin”. Angelica sinensis (Danggui) enters the Liver (LR), Heart (HT), and Spleen (SP) Meridians; it excels at tonifying blood and activating blood, supporting normal menstrual comfort, and is known as the “holy herb for blood”. Pig liver directly enters the Liver Meridian (LR) and embodies the dietary therapeutic principle of “like treats like” (using an organ to tonify the corresponding organ). The combination of these three ingredients allows qi to generate blood and blood to carry qi, forming a virtuous cycle.

Specifically, Codonopsis pilosula (Dangshen) supplements and boosts Spleen Qi, enabling the transportation and distribution of grain and water essences, thereby providing the material basis for blood production; Angelica sinensis (Danggui) directly promotes blood generation and circulation, supporting healthy flow; while the rich nutrients in pig’s liver, once absorbed by the body, rapidly supplement Liver Blood, making it especially suitable for occasional dry eyes, visual fatigue, and menstrual comfort for women. The overall effect tends toward warming and supplementing, yet the nature of these substances is mild, making them unlikely to cause overheating.

Synergistic mechanism of simultaneously supplementing qi and blood

In the study of Chinese herbal formulas, the pairing of Codonopsis pilosula (Dangshen) and Angelica sinensis (Danggui) represents the classic combination of a “qi-tonifying herb” and a “blood-tonifying herb.” Qi is the commander of blood, and blood is the mother of qi; they are mutually reinforcing. Pig’s liver, as a substance of blood and flesh affinity, enhances the affinity of the medicinal effects, making the tonifying action more enduring. This multi-layered, multi-target mode of action is a refined embodiment of the principle of “medicine and food sharing the same source” in Chinese medicinal dietetics.

Indications

This medicinal diet is most suitable for individuals experiencing occasional feelings of fatigue, low energy, or a need for general wellness support. It is especially beneficial for office workers and students who frequently stay up late, overuse their brains, or stare at screens for prolonged periods, as well as women seeking postpartum nourishment or menstrual comfort.

Additionally, individuals in the recovery phase after illness or surgery, those needing gentle nutritional support after medical treatments, and middle-aged or elderly individuals with occasional digestive sensitivity may also consume it moderately under professional guidance. Occasional visual fatigue, dry eyes, or sensitivity to wind due to liver blood deficiency are also common uses. Pig liver is rich in vitamin A, which can help support eye health and visual comfort.

Contraindicated Populations

This medicinal diet is not suitable for everyone. First, it is contraindicated for those with acute conditions, signs of excess heat, or significant phlegm-dampness—for example, individuals experiencing fever, sore throat, dry mouth with bitter taste, or occasional constipation. Consumption in such cases may not be beneficial. Second, individuals with known liver or kidney concerns or high cholesterol should exercise caution, as pork liver has a relatively high cholesterol content (approximately 288 mg per 100 g); excessive intake may not be advisable for those managing blood lipid levels.

It is contraindicated in individuals allergic to Codonopsis pilosula (Dangshen), Angelica sinensis (Danggui), or pig liver. Caution is advised during pregnancy, especially in the early stages, where herbs that promote circulation should be used only under the guidance of a qualified practitioner. Infants and elderly individuals with very weak digestive function should not take it frequently. Additionally, for those currently taking anticoagulant medications (e.g., warfarin), it should be noted that Angelica sinensis (Danggui) may interact with such drugs; consult a healthcare professional before use.

Special Warnings

Pork liver is a detoxifying organ and may contain residual heavy metals or veterinary drugs. Ensure you purchase products from safe, inspected sources and cook them thoroughly until well-done. It is recommended to consume no more than 1-2 times per week, with each serving limited to 50-75 grams. Individuals with occasional gout flare-ups should avoid eating pork liver, as its high purine content (approximately 169 mg per 100 grams) may not be suitable for those managing uric acid levels.

Ingredient formula proportions

Standard formula:

• Pig liver: 150 g (fresh, membranes removed)
• Codonopsis pilosula (Codonopsis root): 10 g (sliced)
• Angelica sinensis (Dong quai): 6 g (sliced, choose whole root or root body)
• Zingiber officinale Roscoe (fresh ginger): 3 slices (approx. 10g)
• Ziziphus jujuba (Jujube): 3 pieces (pit removed)
• Cooking wine, salt, and sesame oil, each in appropriate amount.
• Water: 800-1000 ml

The ratio is based on a single serving, and can be adjusted proportionally according to the number of people. The ratio of Codonopsis pilosula (Dangshen) to Angelica sinensis (Dong Quai) is approximately 5:3, emphasizing supplementing Qi as the primary action and nourishing Blood as the adjuvant. Fresh ginger (Zingiber officinale) is used to remove fishy flavors and harmonize the medicinal properties. Jujube dates (Ziziphus jujuba) enhance the effects of supplementing Qi and nourishing Blood, while also imparting a sweet taste to the soup. Note: if you desire more blood nourishment, Angelica sinensis may be increased to 9 g; if more qi support is desired, Codonopsis pilosula may be increased to 15 g.

Preparation Method

Step 1: Prepare the pork liver. Soak the pork liver in cold water for 30 minutes, changing the water twice to remove blood. Remove and slice thinly (about 3 mm thick). Add a small amount of cooking wine (Shaoxing wine), starch, and salt, then mix well and marinate for 10 minutes to remove any unpleasant smell and keep it tender and smooth.

Step 2: Preprocess the medicinal herbs. Quickly rinse Codonopsis pilosula (Codonopsis) and Angelica sinensis (Chinese Angelica) with warm water to remove surface dust, remove the pits from Ziziphus jujuba (Jujube), and slice Zingiber officinale (Ginger) for later use. Note: Cut the Angelica sinensis (Chinese Angelica) into thin slices to facilitate the extraction of active constituents and to avoid excessive bitterness from prolonged decoction.

Step 3: Simmer the soup base. Place Codonopsis root (Codonopsis pilosula), Angelica sinensis root (Dong Quai, Angelica sinensis), fresh ginger slices (Zingiber officinale), and jujube dates (Ziziphus jujuba) into a clay pot or ceramic pot. Add 800 ml of water. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes to fully release the herbal flavors.

Step 4: Add the pig liver. Once the herbal decoction is ready, turn the heat to high and maintain a rolling boil. Quickly add the marinated pig liver slices, using chopsticks to separate them. Cook for about 1–2 minutes until the liver changes color and curls, and is just cooked through, then immediately turn off the heat. Avoid prolonged cooking, as the liver will become tough and hard.

Step 5: Season and serve. After turning off the heat, add salt to taste and a few drops of sesame oil, then stir well. If you prefer a lighter flavor, you may omit the salt. Serve hot in bowls; the pork liver can be dipped in a little light soy sauce as an accompaniment.

Drinking Tips

The optimal consumption time is after breakfast or before lunch, when the Spleen (Pi) and Stomach (Wei) transportation and transformation functions are stronger, facilitating absorption of the beneficial effects. Avoid taking on an empty stomach, especially for individuals with sensitive digestion, to prevent gastrointestinal discomfort.

2. This soup is best consumed warm; reheating after refrigeration is not recommended. It is advised to consume the entire prepared amount on the same day and avoid storing it overnight, as pig liver may produce harmful substances such as nitrites.

3. Continuous consumption should not exceed two weeks; it is recommended to take it 1–2 times per week as a periodic regimen. If long-term dietary therapy is needed, other medicinal diets such as Astragalus membranaceus stewed chicken soup can be rotated to avoid accumulation of a single herb.

4. During consumption, it can be paired with light vegetables such as spinach (Spinacia oleracea) and goji leaves (Lycium barbarum leaf) to enhance nutritional support. However, avoid taking it with strong tea or coffee, as tannic acid may interfere with iron absorption.