Goji Berry and Pig Liver Soup: Nourish Liver, Brighten Eyes

Introduction to Medicinal Diet

The Goji Berry and Pig Liver Soup is highly esteemed for its ingenious combination of ingredients. Goji berry (Lycium barbarum fruit) has been revered since ancient times as a superior herb for nourishing the Liver (Gàn) and brightening the eyes, while pig liver is rich in heme iron, vitamin A, and high-quality protein. Together, they synergistically enhance the effects of nourishing the Liver and supplementing Blood (Bǔ Xuè). This medicated diet not only offers a delicious flavor but also embodies the TCM food therapy wisdom of “organ complementing organ” (Yǐ Zāng Bǔ Zāng), making it especially suitable for modern individuals with prolonged eye strain and Liver Blood Deficiency (Gàn Xuè Bù Zú).

Efficacy of Medicinal Diet

The main effects of Goji Berry and Pork Liver Soup (Gouqi Zhugan Tang) focus on nourishing the liver (Gan) to brighten the eyes (mingmu), supplementing Qi and blood (bu yi qi xue), and enriching kidney essence (zi shen jing). For individuals who frequently experience dry eyes, blurred vision, dizziness, and spots before the eyes, moderate consumption of this soup can provide significant relief. It enhances the liver’s detoxification function (gan jie du gong neng) and improves blood quality, thereby alleviating manifestations of Qi and blood deficiency (qi xue bu zu) such as sallow complexion (mian se wei huang) and pale lips and nails (chun jia cang bai).

Furthermore, this soup also helps improve sleep quality. According to Traditional Chinese Medicine theory, the Liver stores blood, and blood houses the ethereal soul (hun). When Liver blood is sufficient, the soul is anchored and sleep becomes naturally deep. Regular consumption of Goji Berry and Pig Liver Soup can alleviate symptoms such as insomnia, dream-disturbed sleep, palpitations, and poor memory caused by Liver blood deficiency, leaving one feeling energetic and refreshed. Additionally, Goji berries (Lycium barbarum) possess anti-fatigue and anti-aging effects, making this soup a nourishing tonic suitable for both men and women.

Specific manifestations of nourishing the liver and brightening the eyes

The pork liver and Lycium barbarum (goji berry) soup is rich in vitamin A and zeaxanthin, which are vital nutrients for maintaining retinal health. Pork liver is one of the foods with the highest natural vitamin A content, while the Lycium barbarum polysaccharides and zeaxanthin in goji berries protect retinal cells from oxidative damage. Their synergistic effect can effectively improve the eyes’ dark adaptation ability, and alleviate visual fatigue and dryness caused by prolonged exposure to electronic screens.

The Role of Traditional Chinese Medicine

From the perspective of TCM properties, flavors, and meridian affinities, Lycium barbarum (goji berry) is sweet in flavor and neutral in nature, entering the Liver (LR) and Kidney (KI) meridians. It has the effects of nourishing the Liver and Kidney, benefiting essence, and improving vision. The *Compendium of Materia Medica* (Bencao Gangmu) records that goji berries, when taken long-term, “strengthen sinews and bones, lighten the body, and delay aging,” highlighting their remarkable value in slowing the aging process. Pork liver, on the other hand, is sweet and bitter in flavor and warm in nature, entering the Liver meridian (LR). It serves to tonify the Liver, nourish blood, and brighten the eyes, making it especially suitable for various symptoms arising from Liver blood deficiency.

When combined, Gouqizi (Lycium barbarum, Chinese wolfberry) tends to nourish the yin of the Liver and Kidneys, while pig liver (pork liver) tends to tonify the blood of the Liver—one yin, one yang, one nourishing, one supplementing—forming a perfect synergistic relationship. This pairing not only enhances the effect of nourishing the Liver and brightening the eyes, but also avoids the cloying and Stomach-impairing nature that may result from using tonifying medicinals alone. The addition of Shengjiang (Zingiber officinale Roscoe, ginger) warms the Middle and harmonizes the Stomach, promoting the absorption and utilization of nutrients, while also removing the gamey odor of the pig liver. As a result, the entire medicated diet has a balanced nature and is suitable for long-term use.

Indicated for

Goji Berry and Pig Liver Soup is most suitable for individuals with Liver and Kidney deficiency, as well as Liver blood insufficiency, particularly those presenting with dry eyes, blurred vision, dizziness, tinnitus, and soreness and weakness of the lower back and knees. Office workers who spend long hours in front of computers or frequently use electronic devices such as smartphones, as well as students with heavy academic workloads and excessive eye strain, can benefit from consuming this soup to alleviate visual fatigue and support eye health.

Additionally, when women experience symptoms such as pale complexion, dizziness, fatigue, palpitations, and insomnia after menstruation, moderate consumption of Goji Berry and Pig Liver Soup can help supplement blood and nourish the liver, promoting recovery. For middle-aged and elderly individuals who develop declining vision, night blindness, dry eyes, and ocular irritation with age, this soup is also suitable for inclusion in daily dietary regulation. Those with weak constitution or in the post-illness recovery period can likewise benefit from this medicinal food to strengthen the body and improve deficiency of qi and blood.

Contraindicated Populations

Although Goji Berry and Pork Liver Soup (Gouqi Zhugan Tang) is nutrient-rich, it is not suitable for everyone. Patients with hypercholesterolemia should consume it with caution, as pork liver contains high levels of cholesterol—approximately over 300 mg per 100 g. Excessive intake may exacerbate the problem of elevated blood cholesterol levels. It is recommended that such individuals reduce the frequency of consumption and limit each serving to within 50 g.

Gout patients should also avoid excessive consumption, as pig liver is a high-purine food that may raise serum uric acid levels, potentially triggering or aggravating gout symptoms. Additionally, individuals with Spleen and Stomach Deficiency and a tendency toward diarrhea should be cautious—although Goji Berries (Lycium barbarum) have a neutral nature, pig liver is relatively greasy in texture; overconsumption by those with weak digestive function may cause abdominal distension, indigestion, and other discomforts. Pregnant women should consult a professional TCM practitioner before consumption and use it appropriately according to their individual constitution.

Ingredients formula proportions

Standard formula: 150 grams fresh pig liver, 15 grams Ningxia Chinese wolfberry (Lycium barbarum), 3 slices fresh ginger (Zingiber officinale), 1 scallion, 10 ml cooking wine, salt to taste, a pinch of white pepper powder. The pig liver should be fresh, bright red in color, firm to the touch, and free of any off-odor. The wolfberries should be large, plump, with few seeds, and a rich red hue. Ginger is used not only to remove fishy odors and enhance flavor but also to warm the Middle Jiao and disperse Cold.

If the effect of nourishing blood and calming the spirit needs to be enhanced, add 5 pitted red jujubes (Ziziphus jujuba) and 10 g of longan aril (Dimocarpus longan). To strengthen the spleen and dispel dampness, combine 10 g of Poria (Poria cocos) and 15 g of Chinese yam (Dioscorea opposita). These additions should be adjusted according to individual constitution and specific needs. It is recommended that first-time users try the basic formula first, and then make personalized modifications based on their experience.

Preparation method

First, preparation: Soak fresh pork liver in light salt water for 30 minutes, changing the water 2 to 3 times during this period to fully remove blood and fishy odor. Remove the liver and slice it into thin pieces about 0.3 cm thick. Marinate with cooking wine, a pinch of salt, and ginger slices for 15 minutes. Rinse the goji berries (Lycium barbarum) briefly under clean water—no need for prolonged soaking.

Step 2: Preparing the Soup Base. Take a clay pot or soup pot, add approximately 800 ml of water, and place ginger slices into it. Bring to a boil over high heat, then reduce to low heat to maintain a gentle simmer. Quickly blanch the marinated pork liver slices in the boiling water for about 30 seconds, and remove them as soon as they change color. This step further removes any fishy odor and ensures a tender, smooth texture for the pork liver.

Step 3: Formal cooking. Return the blanched pig’s liver to the gently simmering broth, add the rinsed Lycium barbarum (goji berries), bring to a boil over high heat, then immediately reduce to low heat and continue to cook for about 2–3 minutes. Goji berries should not be cooked for too long, as this can destroy their active constituents; they should be added just before the soup is finished. Finally, season with an appropriate amount of salt and white pepper powder, sprinkle with chopped scallions, then turn off the heat and serve.

Drinking Tips

First, the Goji berry and pig liver soup should be consumed while hot. After it cools down, not only does the texture deteriorate, but it may also develop a fishy smell. It is recommended to finish eating within 15 minutes after it is taken off the heat, when the pig liver is most tender and the nutrients in the soup are best preserved. If a larger batch is made, it can be portioned and refrigerated, but should not be stored for more than 24 hours. When reheating, bring it to a full boil.

Secondly, consuming it 2 to 3 times per week is optimal. After four consecutive weeks, it is recommended to pause for one week before resuming. Overly frequent intake may lead to excessive accumulation of vitamin A, which can be detrimental to health. Each serving of pork liver should be limited to 100–150 grams, and goji berry (Lycium barbarum) to about 15 grams. This ensures efficacy while avoiding metabolic burden.

Third, during the consumption of Goji Berry and Pig Liver Soup, it is recommended to pair it with fresh vegetables and whole grains to maintain a balanced diet. The iron in pig liver has a high absorption rate, and when eaten together with vitamin C-rich vegetables (such as green bell pepper, broccoli, and tomato), the absorption and utilization of iron can be significantly enhanced. However, it should be noted that pig liver should not be consumed in large quantities simultaneously with foods high in tannic acid (such as strong tea, persimmon, and hawthorn), as this may impede iron absorption.