Shashen Baihe Eel Soup is traditionally used to

Introduction to a Bowl of Nourishing Soup

Adenophora and Lily Bulb Eel Soup is a traditional nourishing soup originating from the Lingnan region. It features Adenophora (Sha Shen), Lily Bulb (Bai He), and fresh eel as its main ingredients, complemented with a small amount of Ginger (Shengjiang) and Goji Berries (Gouqi), and is slow-cooked over low heat. This soup skillfully combines the savory flavor of eel with the moistening properties of the botanical ingredients. The broth appears milky white and clear, with a sweet and mild aftertaste. It can be enjoyed as an everyday soup and provides notable nourishing support for general well-being. Eel, known for its tender flesh and rich nutrition, is often referred to as “ginseng of the water.” When paired with Adenophora and Lily Bulb, the nature of the soup is gentle and warming without being drying, helping to maintain a balanced internal environment.

In folk tradition, this soup is often used as a nourishing tonic during autumn and winter, especially suitable for dry climate seasons and times when the body may feel tired. It is neither warming nor cooling, possessing both moistening and tonifying qualities, making it a rare balanced nourishing formula. Under high work pressure and frequent late nights, modern people may occasionally experience dryness or fatigue. Shashen Baihe Shanyu Tang (Adenophora and Lily Bulb Eel Soup) is an ideal dietary therapy choice that helps support bodily balance and promote inner vitality.

About Glehnia littoralis (Shashen) and Lilium brownii (Baihe)

Nanshashen (root of Adenophora tetraphylla) and Beishashen (root of Glehnia littoralis) are two varieties of Shashen, both of which help support Yin fluid nourishment, maintain Lung moisture, and support stomach health and healthy fluid balance. They are herbs commonly used in traditional practice to support Yin fluid balance. Baihe (Lilium brownii, Lily bulb) is known for its ability to calm the mind, support emotional well-being, support Lung moisture, and help helps with occasional occasional minor respiratory discomfort. It is both a beneficial herb and a common food ingredient. When used together, these herbs enhance each other’s effects, making the support for Yin fluid nourishment and increased moisture more pronounced.

The benefits of this nourishing soup

The overall benefits of the Sand Bellfish Soup (Shashen Baihe Shanyu Tang) focus on supporting yin fluid nourishment and Lung moistening, with ancillary support for Qi and blood vitality, while also promoting Spleen-stomach harmony and strengthening sinews and bones. Eel (finless eel) is rich in high-quality protein, DHA, and various trace elements, helping to support Qi and blood, and encouraging a sense of vitality. Radix Glehniae (Beishashen) and Bulbus Lilii (Baihe) provide cool, moistening nourishment at the herbal level, helping to helps with occasional occasional dryness signs of imbalance such as dry mouth, thirst, and throat discomfort. Together, these three components complement each other, making this soup a gentle yet restorative tonic.

Long-term moderate consumption supports skin hydration, hair vitality, and regular digestion. For the recovery period after occasional health challenges or for postpartum individuals seeking to restore vitality, this soup serves as an excellent supportive dietary choice. Unlike heavy nourishing soups, the Soup of Glehnia littoralis (Shashen) and Lily Bulb (Baihe) with Rice Field Eel (Monopterus albus) has a milder nature, helping maintain a balanced internal environment without creating excess warmth or digestive heaviness, making it suitable as a long-term nourishing dietary support.

Traditional Perspective

According to traditional theory of flavor, nature, and meridian tropism, *Glehnia littoralis* (Beishashen, Coastal Glehnia) has a sweet flavor and slightly cool nature, and enters the Lung Meridian (LU) and Stomach Meridian (ST). It supports Yin fluid nourishment and Lung health, and benefits the stomach to help maintain normal fluid production. It is especially suitable for supporting respiratory comfort and maintaining moisture balance in the mouth and throat. *Lilium brownii* (Baihe, Lily Bulb) has a sweet flavor and slightly cool nature, and enters the Heart Meridian (HT) and Lung Meridian (LU). It moistens the Lungs to help helps with occasional occasional cough, and calms the spirit to promote tranquility. It has a good effect on supporting restful sleep and soothing restlessness. *Monopterus albus* (Ricefield Eel, Huangshan) has a sweet flavor and warm nature, and enters the Liver Meridian (LR), Spleen Meridian (SP), and Kidney Meridian (KI). Its actions include supporting Qi and Blood, strengthening sinews and bones, and helping helps with occasional occasional discomfort related to Wind and Dampness. As a “substance of flesh and blood with emotional affinity,” it directly nourishes the Jing and Blood of the body.

The combination of these three ingredients harmonizes cooling and warming properties, providing nourishment without causing stagnation. The mildly cooling nature of *Adenophora stricta* (Shashen) and *Lilium brownii* (Baihe) moderates the warming and tonifying effect of *Monopterus albus* (eel, Shanyu), balancing the overall characteristics. This retains the nourishing effects while avoiding the drawbacks of warmth and dryness. From the perspective of Qi, Blood, and Body Fluids, this soup simultaneously supports three dimensions: it supports Qi, nourishes Blood, and promotes Body Fluids. It offers comprehensive support for individuals experiencing occasional fatigue, dry mouth, cough, and muscle soreness. Additionally, fresh ginger (*Zingiber officinale*, Shengjiang) is added to remove fishy odor and enhance aroma, while warming the Middle and dispersing Cold, thereby neutralizing the mildly cooling nature of the formulation. This makes the soup more suitable for those with weaker digestive function.

Target Audience

Shashen Baihe Huangshan Yu Tang (Adenophora and Lily Eel Soup) is especially suitable for individuals who tend to feel dryness or have a tendency toward Internal Heat. Such individuals may occasionally experience warm palms and soles, dry mouth and throat, a preference for cool drinks, and a red tongue with thin coating. During dry autumn and winter seasons, or for those who spend long periods in air-conditioned environments, occasional dry cough and throat discomfort may occur. Consuming this soup is intended to help support the body’s natural ability to maintain moisture and comfort, assisting in soothing occasional dryness and related discomfort.

Additionally, this soup is also suitable for the following groups: urban professionals who experience high work stress and frequent late nights, which may affect Yin fluid balance; individuals needing support for the restoration of Qi and Blood after occasional wellness or surgery; menopausal women who often experience sensations of heat, night sweats, and internal warmth; as well as middle-aged and older adults seeking to enhance their overall vitality through better constitution. For teachers, broadcasters, singers, and other voice-dependent professionals, this soup helps maintain throat moisture and supports vocal cord health, serving as a practical throat-nourishing dietary therapy.

Precautions for Specific Populations

Although the Sha Shen Bai He Shan Yu Tang (Adenophora and Lily Ricefield Eel Soup) is relatively balanced in nature, certain individuals should use it with caution or avoid it. Those presenting with excessive Dampness and sluggish digestion—often accompanied by a heavy sensation in the body, abdominal distension, loose stools, and a white, thick, greasy tongue coating—should not consume it in large amounts, as the nourishing nature of the soup may exacerbate Dampness and lead to indigestion. It is also unsuitable for individuals experiencing cough with copious, thin, watery sputum, because Adenophora (Sha Shen) and Lily (Bai He) support the moistening function of the Lung, which may make it more difficult for Damp Phlegm to be expelled.

Individuals with sensitivity to seafood or fish should avoid consuming eel soup to helps maintain unwanted reactions. In the early stages of seasonal imbalance, when experiencing temporary discomforts such as chills, mild warmth, head tension, or body soreness, it is also advisable to avoid nourishing dietary therapy, as this may interfere with the body’s natural recovery process. Additionally, pregnant women should consult a healthcare professional before consumption. Although eel, Adenophora root (Shashen), and lily bulb (Baihe) are generally mild ingredients, it is best to assess individual circumstances.

The ratio of ingredients in the formula

To accurately prepare Shashen Lily Bulb Eel Soup (Shashen Baihe Shanyu Tang), precise ingredient ratios are essential for achieving optimal results. The following is a standard recipe for four servings: One fresh eel (Monopterus albus), approximately 500 grams, ideally with smooth skin, abundant mucus, and strong vitality. 20 grams of Bei Shashen (Glehnia littoralis, Coastal Glehnia) or 25 grams of Nan Shashen (Adenophora tetraphylla, Fourleaf Ladybell)—the best quality is characterized by thick, firm roots with a yellowish-white color. 15 grams of dried lily bulb (Baihe, Lilium brownii), selecting intact, fleshy, pure white specimens without mold. 10 grams of goji berries (Gouqi, Lycium barbarum), selecting large, plump, moist, and bright red fruits.

As for the auxiliary ingredients, prepare 15 to 20 grams of fresh ginger (Zingiber officinale, about one medium piece), crush it to release the juice—to remove the fishy taste and harmonize its nature. 10 ml of cooking wine for marinating to remove fishy taste, and 3 to 4 grams of salt for final seasoning. If you prefer the soup sweeter, you can add 3 to 4 pitted Ziziphus jujuba (Hongzao, red dates), but note that red dates are warm in nature; those with a tendency to internal heat may omit them. After all ingredients are prepared, start cooking.

Preparation Method

Step 1: Prepare the eel. Place the eel in a basin, add a pinch of salt and an appropriate amount of water, and soak for about 15 minutes to remove some of the slime. Take out the eel, gently tap the body with the back of a knife to relax the flesh and make it more flavorful. Cut the eel into pieces about 5 cm long, place in a bowl, add cooking wine and a few slices of ginger, and marinate for 10 minutes to thoroughly eliminate any fishy odor.

Step 2: Prepare the herbs. Quickly rinse Glehnia littoralis (Beishashen) under clean water to remove surface dust, then place in a bowl and soak in warm water for 20 minutes to help release beneficial compounds. Soak dried Lilium brownii (Baihe) and Lycium barbarum (Gouqi) separately in cold water for 10 minutes; after rehydration, drain and set aside. Crush fresh Zingiber officinale (Shengjiang) into pieces—do not chop finely—this aids in releasing flavor while making subsequent removal easier.

Step 3: Blanching supports. Add an appropriate amount of water to a pot, bring to a boil over high heat, then add the marinated eel segments. Quickly blanch for about 1 minute until the fish changes color, then immediately remove and rinse off any surface foam with warm water. This step effectively reduces fishy odor and impurities, resulting in a clearer final soup.

Step 4: Simmer the soup. Place a clay pot or soup pot on the stove and add approximately 2000 mL of water. Then add the blanched eel segments, the soaked Adenophora spp. (Shashen), the soaked Lilium brownii (Baihe), and the crushed fresh Zingiber officinale (Shengjiang). Bring to a boil over high heat, skim off any foam, then reduce the heat to low, cover the pot, and let it simmer for 40 to 45 minutes. Five minutes before turning off the heat, add the soaked Lycium barbarum (Gouqi) and continue simmering until the time is up.

Step 5: Season and enjoy. Add an appropriate amount of salt to taste before turning off the heat—be careful not to add too much salt, so as not to mask the natural freshness of the soup. Stir well, then ladle into bowls. Remove the ginger slices and any small herbal residues. Serve while hot. The eel meat and lily bulb (Baihe) in the soup are both edible; the Adenophora (Shashen) has thicker fibers and can be picked out and discarded, or chewed and the residue spit out.

Drinking Tips

First, the timing of consumption is important. Adenophora, Lily Bulb, and Eel Soup (Sha Shen Bai He Shan Yu Tang) is most suitable for consumption during autumn and winter, especially from the Autumn Equinox to the Beginning of Spring, when the body may benefit from supporting Yin fluids and promoting nourishment. It is recommended to drink half a bowl of the soup before lunch or dinner to help moisten the digestive tract and support a healthy appetite. Consuming it 2 to 3 times per week for 3 to 4 consecutive weeks can provide more sustained support.

Second, storage and heating methods. If you make a larger batch, allow the decoction to cool naturally, then divide it into sealed containers and place them in the refrigerator. It is recommended to consume within two days. When reheating, it is best to use a clay pot or ceramic pot and warm slowly over low heat, avoiding high-temperature rapid heating in a microwave oven, so as not to damage the active components in the decoction. If the decoction forms a gelatinous consistency after cooling, this is a normal phenomenon; it will return to its original state upon reheating.

Third, personalized seasoning recommendations. This soup has a clear and moistening nature, with a relatively light flavor. If you prefer a richer taste, you can add a small amount of white pepper powder just before turning off the heat to enhance the aroma and flavor, but be careful not to overpower the original taste. For those with a tendency to feel cold, the amount of fresh ginger can be increased to 20 grams, or 2 to 3 slices of Angelica sinensis (Danggui) can be added to the soup to help support a warming effect. However, any self-added herbs should first be discussed with a qualified professional to ensure compatibility, safety, and proper use.