Licorice & Malt Pork Spine Soup: Recipe & Health Benefits

Licorice (Glycyrrhizae Radix et Rhizoma) and Malt (Hordei Fructus Germinatus) Pork Spine Bone Soup: A Medicinal Diet Guide

Introduction to Medicinal Diet

Gancao (Licorice) and raw Maiya (Malt) Pork Spine Soup is a classic warming and spleen-tonifying medicinal diet rooted in traditional food therapy. It features Glycyrrhizae Radix et Rhizoma (Licorice) and raw Hordei Fructus Germinatus (Malt) as the main medicinal ingredients, combined with pork spine bones, and supplemented with a small amount of Citri Reticulatae Pericarpium (Tangerine Peel) and Zingiberis Rhizoma Recens (Fresh Ginger), gently simmered over low heat. In folk tradition, this soup is often enjoyed as a mild spring tonic or as a restorative meal during convalescence, cherished for its smooth, clean taste with a sweet aftertaste and its balanced, gentle nature. The sweetness of Licorice and the malty aroma of Malt intermingle, while the rich umami of the pork spine bones yields a milky-white broth with a fragrant aroma—making it both a wholesome everyday soup and a温和 (mild) nourishing remedy.

This soup formula is designed according to the principle of “tonify without causing stagnation, and disperse without causing damage.” It employs the property of Glycyrrhizae Radix (Licorice) to supplement the Middle (Jiao) and boost Qi, combined with the function of Hordei Fructus Germinatus (Malt) to soothe the Liver and assist transportation. The addition of pig spine bone (porcine vertebra) provides the action of nourishing Yin and supplementing Marrow. The three ingredients work in concert to harmonize the Liver and Spleen, supplement Deficiency, and open the Stomach. Compared with plain medicinal decoctions or simple meat broths, this medicated diet emphasizes synergy between food and herbs, allowing the medicinal power to slowly enter the body via the soup liquid. It is particularly suitable as a daily restorative for modern individuals with weak Spleen and Stomach function, or poor digestion and absorption.

Origin and Compatibility Characteristics of Decoction Formulas

The inspiration for the Licorice and Malt Pork Spine Bone Soup comes from the calming and soothing principles of the *Gan Mai Da Zao Tang* (Licorice, Wheat, and Jujube Decoction) from the *Shang Han Lun* (Treatise on Cold Damage). Later physicians gradually added a nourishing ingredient of flesh and blood—pig spine bones—to enhance its deficiency-reinforcing effect. Raw malt is used to leverage its ascending and dispersing property, while stir-fried malt focuses on promoting digestion and relieving stagnation. This soup primarily employs raw malt to soothe the Liver qi, open the Stomach, and awaken the Spleen. The spine bones selected are from the pig’s vertebral column, which is rich in marrow and fat. After prolonged simmering, they release large amounts of collagen and calcium, synergizing with the saponins from licorice to facilitate better absorption and utilization of nutrients.

Therapeutic Diet Efficacy

The core efficacy of Licorice and Malt Spine Bone Soup lies in its ability to “fortify the Spleen and dissipate food accumulation, supplement the Center and boost Qi.” It provides excellent restorative benefits for symptoms such as diminished appetite, epigastric and abdominal distention and fullness, fatigue in the limbs, and a sallow complexion—conditions often triggered by dietary irregularities, overexertion, or the recovery phase after a prolonged illness. The glycyrrhizic acid in Licorice (Glycyrrhizae Radix et Rhizoma) offers anti-inflammatory, gastric-mucosal protective, and immune-modulating effects, helping to repair the gastric lining and alleviate gastrointestinal spasms. The amylase and B vitamins in Malt (Hordei Fructus Germinatus) facilitate the digestion of starchy foods, reducing food stagnation and distention. Pig spine bone, rich in collagen, calcium, phosphorus, and hematopoietic components from the marrow, nourishes Yin and moistens dryness, strengthens the sinews and bones, thereby making the overall therapeutic action more comprehensive.

From a nutritional perspective, this soup also provides the body with high-quality protein and easily absorbable calcium, making it especially suitable as a supplementary dietary therapy for children during growth and development and for middle-aged and elderly individuals at higher risk of osteoporosis. During seasonal transitions, such as spring lethargy and autumn fatigue, consuming this soup can invigorate the spirit and improve appetite, helping the body smoothly adapt to environmental changes. Long-term moderate consumption also has positive effects on improving chronic gastrointestinal dysfunctions such as irritable bowel syndrome and functional dyspepsia.

Key Functions Described in Detail

First, promoting digestion and eliminating stagnation: the α-amylase in malt (Fructus Hordei Germinatus) can directly break down starch into dextrin and maltose, reducing the burden on the gastrointestinal tract. It is especially effective in resolving food accumulations from grains, noodles, taro, and yams. Second, supplementing the Middle and boosting Qi: honey-fried licorice root (Glycyrrhizae Radix et Rhizoma Praeparata cum Melle) has a more concentrated effect on supplementing the spleen and boosting Qi, which can increase serum immunoglobulin levels and enhance the body’s resistance. Third, nourishing yin and supplementing marrow: the bone marrow in pig spine bones is rich in phospholipids and amino acids, which have a tonifying effect on brain marrow and spinal marrow, thereby improving memory decline and soreness in the lower back and knees.

The Role of Traditional Chinese Medicine

In TCM theory, Glycyrrhizae Radix et Rhizoma (licorice) is sweet in flavor and neutral in nature, entering the Heart (HT), Lung (LU), Spleen (SP), and Stomach (ST) meridians. It has the actions of tonifying the spleen and augmenting qi, clearing heat and resolving toxins, dispelling phlegm and stopping cough, relaxing spasms and alleviating pain, and harmonizing various medicinals. Shennong’s Classic of the Materia Medica lists it as a superior-grade herb, stating that it “treats cold and heat pathogenic qi of the five viscera and six bowels, strengthens sinews and bones, increases flesh, and multiplies strength.” Hordei Fructus Germinatus (malt) is sweet in flavor and neutral in nature, entering the Spleen (SP), Stomach (ST), and Liver (LR) meridians. It excels at moving qi and dispersing food accumulation, fortifying the spleen and opening the stomach, and reducing lactation and relieving distention. It is especially suitable for undigested food stagnation from grains, tubers, and taro, with epigastric and abdominal distention and fullness. When these two medicinals are used in combination, one tonifies and the other disperses—the tonification is not cloying and the dispersion is not harsh—thus perfectly maintaining the transportation and transformation functions of the spleen and stomach.

In Traditional Chinese Medicine, pig spine bones are regarded as “substances of flesh and blood with profound nourishing properties” (血肉有情之品), capable of supplementing yin, enriching marrow, and moisturizing dryness. The spine bones enter the Kidney Meridian (KI) to tonify the kidneys and strengthen bones; the marrow generates blood, indirectly ameliorating conditions such as blood deficiency with sallow complexion, dizziness, and palpitations. When used in combination, these three ingredients render the entire medicated diet a harmonizing effect on the Liver and Spleen, while nourishing qi and blood and fortifying the upright qi (zheng qi). This formula is especially suited for the pattern of “Spleen Deficiency with Liver Hyperactivity” (脾虚肝旺) — a condition marked by Spleen and Stomach weakness accompanied by irritability, hypochondriac distension, belching, and a wiry, thin pulse reflecting constrained Liver qi. In this context, Malt (Hordei Fructus Germinatus, Mai Ya) soothes the Liver, while Licorice (Glycyrrhizae Radix et Rhizoma, Gan Cao) emolliates the Liver, each enhancing the other’s effects. The spine bones nourish the Kidneys and moisten the Liver, jointly achieving the exquisite principle of “Restraining Wood and Supporting Earth” (抑木扶土).

Channel Tropism of Zang-fu Organs and Synergistic Medicinal Properties

Licorice (Glycyrrhizae Radix et Rhizoma) and malt (Hordei Fructus Germinatus) both enter the Spleen and Stomach meridians and are a commonly used herb pair for regulating the qi mechanism of the middle jiao. Licorice tends to guard the center and supplement deficiency, while malt tends to move qi and disperse accumulations. When used together, they can tonify qi without causing stagnation and digest food without damaging the upright (zheng qi). Pig spine bone enters the Kidney meridian, guiding the medicinal effects downward so that the tonifying power of the entire formula can reach the lower back and knees below and supplement the sea of marrow upward. The three substances work in concert to harmonize the Liver, Spleen, and Kidney (zang organs), making them especially suitable for the complex constitution of “upper heat and lower cold with middle jiao deficiency and stagnation” commonly seen in modern people.

Indications

This decoction is especially suitable for individuals with poor appetite, postprandial abdominal distension, loose stools, or stools that are initially dry and then loose due to Spleen and Stomach deficiency with failure of transportation and transformation. For those with functional dyspepsia of the Liver-Stomach disharmony pattern caused by excessive study or work stress—manifesting as epigastric stuffiness and fullness, distension in both hypochondria, frequent belching, and aggravated symptoms during emotional tension—regular consumption of this decoction can soothe the Liver and harmonize the Stomach, disperse distension, and relieve fullness. In addition, patients recovering from a serious illness, after surgery, or following radiotherapy and chemotherapy, who present with qi and blood deficiency and have not yet regained Spleen and Stomach function, may, under the guidance of a physician, use this decoction as a liquid or semi-liquid diet during the rehabilitation period.

If children and adolescents present with picky eating, food aversion, a thin body type, or failure to meet standard height and weight milestones—once organic disease has been ruled out—consuming *Glycyrrhizae Radix et Rhizoma* (Licorice) and *Hordei Fructus Germinatus* (Malt) Pork Spine Soup once or twice weekly can help stimulate appetite and promote growth. For middle-aged and elderly individuals experiencing age-related reduction in digestive secretion and accelerated bone calcium loss, this soup gently supports digestion while providing supplemental calcium and bone collagen. It is beneficial for preventing osteoporosis and sarcopenia (muscle wasting syndrome). For menopausal women presenting with irritability, fluctuating appetite, and soreness and weakness of the lower back and knees (*yao xi suan ruan*), this soup’s actions of soothing the Liver (*shu gan*) and nourishing Yin (*zi yin*) can provide some modulation and relief.

Dietary Nourishment Choices for the Sub-Health Population

Long-term urban populations under high stress and staying up late often present with sub-health manifestations including both mental and physical fatigue, poor appetite, and stomach distension with belching. This group is suitable neither for vigorous tonification nor for aggressive dispersing and promoting digestion. The Licorice (Glycyrrhizae Radix et Rhizoma) and Malt (Hordei Fructus Germinatus) Pork Spine Soup, with its mild nature and gradual effect, is precisely appropriate. For those who are sedentary, have slowed intestinal peristalsis, and experience alternating constipation and loose stools, the qi-moving action of malt can assist intestinal movement, while the spasm-relieving effect of licorice can regulate intestinal cramping, thereby improving defecation rhythm.

Contraindicated Populations

This soup should be used with caution or contraindicated in cases of internal exuberance of damp-heat and summerheat-dampness trapping the spleen. Such individuals often present with a yellow, thick, and greasy tongue coating; a bitter and sticky taste in the mouth; sticky and sluggish stools or tenesmus; short and reddish urine; epigastric and abdominal distention and fullness with tenderness; and a slippery, rapid pulse. Glycyrrhizae Radix et Rhizoma (Licorice) is sweet, moist, and cloying in nature, which may assist dampness and obstruct qi, potentially aggravating damp-heat stagnation. Hordei Fructus Germinatus (Malt) can move qi, but its sweet flavor also adheres to dampness, so it is not suitable for those with exuberant dampness. If it is truly necessary to consume, one may first use aromatic herbs that transform dampness such as Pogostemonis Herba (Cablin Patchouli) and Eupatorii Fortunei Herba (Fortune’s Eupatorium) to open the path, or reduce the dosage of Glycyrrhizae Radix et Rhizoma (Licorice) in the formula and add Coicis Semen (Coix Seed) and Vignae Semen (Adzuki Bean) to drain dampness and counteract the deviation.

Patients with excessive gastric acid secretion or acute reflux esophagitis should also avoid consumption. Glycyrrhizic acid, a component of licorice (Glycyrrhizae Radix et Rhizoma), can stimulate gastric acid secretion and may worsen symptoms such as hyperacidity, heartburn, acid reflux, and belching. Pregnant women should use this soup with caution; malt (Hordei Fructus Germinatus) has lactation-suppressing effects. Although small doses have no significant impact on the fetus, for safety reasons, women in early pregnancy or during lactation should consult a licensed TCM practitioner or dietitian before deciding whether to consume it. Additionally, if diabetic patients need to consume this soup, any sweet ingredients such as candied dates or rock sugar that may be added should be removed or reduced, and blood glucose levels should be monitored.

For those allergic to pig spine bones, beef spine bones or lamb spine bones may be substituted, though their properties differ slightly: beef spine bones are more inclined to tonify Blood, while lamb spine bones are more warming to Yang. Licorice (Glycyrrhizae Radix et Rhizoma) allergy is rare, but if symptoms such as edema, hypertension, or hypokalemia occur after consumption, discontinue use immediately and consult a physician. Patients currently taking cardiac glycosides, diuretics, or glucocorticoids should only consume licorice under medical evaluation, as it may affect electrolyte balance.

Ingredient Ratio for the Formula

Main ingredient: 500g pork spine bones (cut into 4–5 cm sections, preferably the central part of the backbone with marrow).

Herbs: 8g of Glycyrrhizae Radix et Rhizoma Praeparata cum Melle (prepared licorice root; if prone to heat, substitute with 6g of raw Glycyrrhizae Radix et Rhizoma [licorice root]), 25g of raw Hordei Fructus Germinatus (barley malt; fried malt may also be used, though its digestive effect is slightly reduced while its tonifying effect is slightly enhanced), and 1 segment (approximately 3g) of Citri Reticulatae Pericarpium (aged tangerine peel, preferably from Xinhui, Guangdong).

Ingredients: 15g Zingiber officinale Roscoe (ginger, crushed or sliced), 4 pieces Ziziphus jujuba Miller (Chinese red dates, pitted and torn open), 2500ml plain water (final decoction reduced to approximately 1500–1800ml).

Seasoning: Add an appropriate amount of table salt (five minutes before removing from heat), and a small amount of ground white pepper (warms the middle and dispels cold, while enhancing the fresh, rich flavor of the soup; may also be omitted according to personal taste).

The above is for 3 to 4 servings. For single consumption, reduce the amounts by half. To enhance the Yin-nourishing effect, you may add an extra 100g of fresh Chinese yam slices (Shanyao) or 10g of Solomon’s seal (Yuzhu, *Polygonatum odoratum*), which will make the broth thicker and more sweet-moist.

Preparation Method

First step: Prepare the spine bones. Place the pork spine bones in a basin and add cold water until the bones are fully submerged. Soak for 30 minutes, changing the water once midway to remove some of the blood. Then put the spine bones into a pot with cold water, bring to a boil over high heat, and continue to blanch for 3–5 minutes, skimming off any foam that rises to the surface. Remove the bones and rinse them with warm water, then set aside.

Step 2: Prepare the herbs: Lightly rinse the honey-fried licorice root (Glycyrrhizae Radix et Rhizoma Praeparata cum Melle) with warm water. Quickly wash the malt (Hordei Fructus Germinatus) once and drain (malt is a grain, so do not soak for long). Soak the aged tangerine peel (Citri Reticulatae Pericarpium) in warm water for 10 minutes until soft, then scrape off the white pith on the inner wall to reduce bitterness. Crack the fresh ginger (Zingiberis Rhizoma Recens). Remove the pits from the red dates (Jujubae Fructus) and tear them open to allow the sweetness to fully release during simmering.

Step 3: Start stewing. Take an earthenware or ceramic pot with a capacity of at least 3 liters. Add the prepared spine bones, honey-fried licorice (Glycyrrhiza uralensis), malt (Hordeum vulgare), dried tangerine peel (Citri Reticulatae Pericarpium), fresh ginger (Zingiber officinale), and red dates (Ziziphus jujuba). Pour in 2500 ml of cold water all at once. Bring to a boil over high heat, then reduce to the lowest heat, cover the pot, and simmer for 1.5 to 2 hours. If using a pressure cooker, once pressure is reached, reduce to low heat and cook for 30 minutes. However, the flavor will not be as rich as slow stewing.

Step 4: Seasoning and Serving: Once the simmering time is complete, remove the lid. The meat is fully cooked when a chopstick can easily pierce through the lean meat on the backbone. First, taste the original flavor of the broth, then add an appropriate amount of salt (about 3–4 grams) and a pinch of ground white pepper, stirring to combine. Continue to simmer over low heat for another 5 minutes to allow the seasonings to meld. Turn off the heat and let it rest for 2 minutes. Strain the broth through a fine sieve or cheesecloth to remove any herbal residue and bone fragments, leaving only the clear liquid and a small amount of lean meat for consumption. Ladle into bowls and serve hot.

Reminder on Preparation Details

When blanching, always start with cold water. Starting with hot water will instantly coagulate the proteins on the meat’s surface, preventing blood and impurities from seeping out, resulting in a cloudy soup and residual fishy odor. Malt (Fructus Hordei Germinatus) should not be cooked for more than 2.5 hours, as its active enzymatic components will be overly destroyed; therefore, the total cooking time for the malt in the soup must be controlled. If using an electric slow cooker, select the “Soup” mode (typically 4 hours) and add the malt during the last hour to preserve its active constituents.

Administration Tips

1. It is recommended to take the decoction warm, half an hour before meals, 150–200 ml (approximately one small bowl) each time, once daily. Taking it on an empty stomach facilitates rapid absorption of the active ingredients, and is particularly effective for those with poor appetite or weak gastric motility. For patients with Spleen and Stomach Deficiency Cold pattern, the decoction should be consumed while hot; for those with Stomach Heat, allow it to cool to a warm temperature before drinking to avoid esophageal injury.

2. This decoction should not be used in combination with Sargassum (Sargassum), Euphorbia pekinensis (Beijing euphorbia), Euphorbia kansui (Gansui), or Daphne genkwa (Genkwa flower), as Glycyrrhizae Radix et Rhizoma (Licorice) is incompatible with these four herbs according to the “Eighteen Incompatibilities,” potentially causing toxicity or reducing efficacy. For patients taking Western medications, an interval of at least 1–2 hours should be observed before consuming this decoction to minimize the potential impact of glycyrrhizic acid on drug metabolism.

3. The remaining decoction may be refrigerated for up to 2 days, and should be re-heated to boiling before consumption. However, note that the enzymes in malt (Hordeum vulgare, malt) will gradually become inactive after repeated heating; therefore, it is recommended to consume the decoction within 24 hours of preparation. If the decoction becomes viscous or develops a sour odor, it should be discarded and not used.

4. This soup is mild in nature, but it should not be consumed in large quantities as a sole food staple over a long period. Dietary therapy emphasizes gradual progression; a typical cycle consists of continuous consumption for 5–7 days followed by a 2–3 day pause to allow the digestive system time for self-regulation. If discomfort such as abdominal distension, dry mouth, or dry stool occurs during consumption, reduce the dosage or extend the interval between servings, and pair with light vegetables to balance dietary fiber intake.