Er Dong Old Duck Soup: Benefits, Recipe, and TCM Guide

Introduction to a Traditional Nourishing Recipe

Er Dong Old Duck Soup (二冬老鸭汤) is a traditional nourishing food originating from the Jiangnan region of China. It is named after its two key ingredients: Tian Dong (Asparagus cochinchinensis, asparagus root) and Mai Dong (Ophiopogon japonicus, dwarf lilyturf root), and has a long history in culinary wellness traditions. This soup is made primarily with old duck, supplemented by the two yin-nourishing herbs Tian Dong and Mai Dong, along with small amounts of fresh ginger (Zingiber officinale, ginger root), goji berries (Lycium barbarum, wolfberry), and other adjuncts, all slow-cooked until tender. The resulting broth is clear and aromatic, with a delicious flavor. The duck meat is tender and moist without being greasy, and the herbal aroma blends perfectly with the savory taste of the meat. It serves both as a flavorful dish and a gentle, nourishing tonic.

In traditional culinary culture, old duck soup itself is regarded as a superior tonic for promoting coolness and nourishment. The addition of Radix Asparagi (Tian Dong) and Radix Ophiopogonis (Mai Dong) further enhances its traditional role in supporting respiratory comfort and internal moisture. This dish is especially suitable for consumption during the dry autumn or winter seasons, offering comfort during seasonal changes. The Er Dong Old Duck Soup features a precise formula composition and mild ingredients, embodying the traditional principle of “food as nourishment,” making it an ideal choice for daily wellness support.

Traditional Benefits

The traditional benefits of Er Dong and Old Duck Soup are understood as nourishing internal moisture and supporting respiratory comfort, promoting a sense of coolness and balance, and helping maintain hydration. It is traditionally used to support comfort for occasional dry throat or temporary hoarseness. At the same time, it also helps maintain oral hydration and digestive regularity, thereby supporting normal fluid balance.

Regular consumption of Erdong Old Duck Soup (Radix Asparagi and Radix Ophiopogonis with Old Duck) may help support the body’s natural defenses and maintain youthful vitality. The duck meat in the soup is rich in high-quality protein and various trace elements, which are easily absorbed by the body, providing beneficial nutritional support during times of occasional weakness or recovery. Additionally, this soup may help support a sense of calm and comfort for those experiencing occasional restlessness or fatigue related to modern lifestyle factors such as staying up late, mental exertion, or high work stress.

Respiratory comfort support

Er Dong Old Duck Soup may help support respiratory comfort and nourishment. Both Asparagus cochinchinensis (Tian Dong) and Ophiopogon japonicus (Mai Dong) are traditionally used to support lung and respiratory wellness. They provide nutritional support for occasional cough or throat discomfort. The yin-nourishing quality of old duck further helps maintain overall internal harmony, promoting respiratory ease.

The Traditional Understanding

From the perspective of Traditional Chinese Medicine (TCM), the combination of ingredients in “Er Dong Lao Duck Soup” reflects the principle of “nourishing yin and moistening dryness, with mutual generation of metal and water”. Tian Dong (Asparagus cochinchinensis, Tian Dong) is sweet and bitter in taste, cold in nature, and enters the Lung and Kidney channels. It is traditionally used to nourish yin, moisten dryness, and promote respiratory coolness. It is notably used to support dry cough or occasional night sweats associated with yin deficiency patterns. Mai Dong (Ophiopogon japonicus, Mai Dong) is sweet and slightly bitter in taste, slightly cold in nature, and enters the Heart, Lung, and Stomach channels. It is traditionally employed to nourish yin, clear heat, soothe the lungs, and support stomach comfort. It also alleviates occasional irritability and restlessness due to Heart yin insufficiency. When used together, these two herbs complement each other, making the traditional function of nourishing yin and supporting respiratory wellness more comprehensive.

In traditional dietary practices, old duck is known as a “supreme yin-nourishing ingredient.” Its meat is sweet and salty in flavor, neutral in nature, and enters the Spleen (SP), Stomach (ST), Lung (LU), and Kidney (KI) meridians. Duck meat can nourish yin and nurture the stomach, promote urination to reduce occasional puffiness, and also support vitality and coolness, making it especially suitable for individuals with a tendency toward internal heat. When duck meat is paired with Er Dong (namely Tian Dong [*Asparagus cochinchinensis*, Asparagus Root] and Mai Dong [*Ophiopogon japonicus*, Dwarf Lilyturf Root]), the rich flavor of the duck carries the herbal essence deep into the body, while the duck’s own nourishing effect complements the herbs synergistically, enhancing the overall traditional benefit. The addition of fresh ginger warms the middle burner and disperses cold, removes the fishy taste of the duck, and moderates the cool nature of Er Dong, making the formula more balanced and suitable for regular intake.

Suggested Use

Er Dong Lao Ya Tang (Old Duck Soup with Asparagus Root and Ophiopogon) is most suitable for individuals with a constitution that tends toward dryness or occasional heat. Such people typically present with a lean body build, occasional warmth in the palms and soles, dry mouth and throat, and a tendency toward thirst. For those who frequently experience occasional dry cough or throat discomfort, consuming this soup may help support comfort. It is also beneficial for individuals who smoke, drink alcohol long-term, or live in dry environments, as it helps maintain respiratory moisture and supports throat comfort.

In addition, Asparagus and Ophiopogon Old Duck Soup (Er Dong Lao Ya Tang) is suitable for individuals recovering from illness, childbirth, or surgery, as well as modern urban populations experiencing high work pressure, frequent late nights, and mental overexertion. The elderly, who may experience dry skin or occasional digestive sluggishness due to natural changes in body moisture, can also benefit from consuming this soup to maintain comfort. Menopausal women presenting with occasional hot flashes or restlessness due to natural hormonal transitions may likewise find comfort.

Considerations for Use

Er Dong (Asparagus cochinchinensis and Ophiopogon japonicus) Duck Soup has a cooling nature. Therefore, it is not recommended for individuals with a cold digestive system or those experiencing occasional loose stools. Such individuals typically present with abdominal coolness, lack of appetite, and a tendency toward fatigue. Consumption may not be suitable for these individuals. People with a naturally cool constitution, especially those who tend to feel cold easily or have cold hands and feet, should also use caution.

In addition, during a temporary cold or fever, one should avoid consuming Er Dong Lao Ya Tang (Soup of Asparagus cochinchinensis [Tian Dong] and Ophiopogon japonicus [Mai Dong] with old duck), as at this time the body requires rest and simple nourishment rather than concentrated support. Individuals with a tendency toward internal dampness presenting with occasional cough and phlegm, as well as individuals with concerns regarding liver, kidney, or uric acid levels, should also avoid this soup. Pregnant women and infants should consult a healthcare professional before consumption to ensure safety.

Ingredient Proportions

Preparation of Er Dong Lao Ya Tang (Two Winters Old Duck Soup) ingredients and proportions (for 4-6 servings): – Old duck: 1 (approx. 1500g, preferably a duck aged over two years for best results) – Asparagus cochinchinensis (Tianmen Dong, Asparagus Root): 15g – Ophiopogon japonicus (Maimen Dong, Dwarf Lilyturf Root): 15g – Fresh ginger: 20g (sliced) – Lycium barbarum (Goji Berry): 10g – Salt: to taste (approx. 5g, added at final seasoning) – Water: 3000ml (approx. 6 bowls)

In the above formula, 15 g each of “Two Winters” (Tian Dong: *Asparagi Radix*, Asparagus Root; Mai Dong: *Ophiopogonis Radix*, Ophiopogon Root) is the standard dosage. The traditional qualities are mild and suitable for most individuals. If signs of dryness are more pronounced, the dosage of each “Winter” can be increased to 20 g. The addition of Gou Qi Zi (*Lycii Fructus*, wolfberry) enhances the traditional function of supporting liver and kidney wellness, while also adding a sweet and refreshing taste to the soup. For the old duck, it is best to select a Ma duck or Bai duck, as their flesh is firmer and more flavorful.

Preparation Method

Step 1: Prepare the ingredients. Kill and pluck the old duck, remove the internal organs, chop off the duck head and tail, wash thoroughly, then cut into pieces about 4 cm square. Quickly rinse Tian Dong (Asparagus cochinchinensis root) and Mai Dong (Ophiopogon japonicus root) with clean water to remove surface dust, then soak in warm water for 15 minutes. Slice fresh ginger (Zingiber officinale) and set aside. Briefly rinse the Goji berries (Lycium barbarum).

Step 2: Blanch to remove odor. Place the duck pieces in a pot of cold water, add 10 g of *Zingiber officinale* (ginger) slices (taken from the total amount), bring to a boil over high heat, skim off the foam, and continue boiling for about 3 minutes. Remove the duck pieces, rinse thoroughly with warm water, and drain well. This step effectively removes the fishy odor and blood from the duck meat, ensuring the soup remains clear and not cloudy.

Step 3: Slow simmering. Place the blanched duck pieces into a stewing pot, add Radix Asparagi (Asparagus Root), Radix Ophiopogonis (Ophiopogon Root), and the remaining ginger slices, then pour in 3000 ml of water. Bring to a boil over high heat, then reduce to low heat, cover with a lid, and simmer slowly for about 1.5 hours. During this time, avoid lifting the lid frequently to prevent the loss of aroma. When the duck meat becomes tender enough to be easily pierced with chopsticks, add Fructus Lycii (Goji Berries) and continue simmering for another 10 minutes.

Step 4: Season and serve. Five minutes before turning off the heat, add an appropriate amount of salt to taste (note: do not add salt too early, as it may affect the tenderness of the duck meat and the freshness of the broth). Stir well, then skim off any excess surface oil before ladling into bowls for serving. The soup will be golden and clear, the duck meat tender and falling off the bone, with a perfect fusion of herbal aroma and meat fragrance, sure to whet the appetite.

Usage Tips

The timing of consumption may be considered. Er Dong Lao Duck Soup (Asparagus cochinchinensis and Ophiopogon japonicus with old duck) is most suitable for autumn and winter, especially from the End of Heat (Chu Shu) solar term to the Start of Spring (Li Chun). It is recommended to consume it in the morning or at noon, when energy is at its peak and the body can better absorb the nourishing substances in the soup. Avoid eating too much in the evening to prevent increasing digestive burden and affecting sleep.

2. Consume in moderation. As a traditional wellness dish, Erdong (Asparagus cochinchinensis and Ophiopogon japonicus) Old Duck Soup may be consumed 1–2 times per week, and should not be taken continuously for more than 4 weeks. If longer-term use is desired, it is recommended to take breaks or proceed with general wellness guidance. Each serving of soup and meat should be taken to a comfortable extent, without overconsumption.

3. Storage and Pairing Suggestions. When consuming Tian Dong & Mai Dong Old Duck Soup, it is recommended to simmer it with warming-natured ingredients such as Chinese yam (Dioscoreae Rhizoma) and lotus seed (Nelumbinis Semen) to balance the traditional qualities. Any leftover soup can be refrigerated for up to 2 days and must be brought to a full boil before consumption. However, note that repeated reheating may reduce the traditional qualities of the food and could generate unwanted substances. It is advisable to prepare only the amount needed each time and consume immediately after cooking.