Jinyingzi Jiyu Tang: Traditional Chinese Medicinal Soup for Kidney Support

Popular Science on Cherokee Rosehip (Rosae Laevigatae Fructus) and Crucian Carp Soup as Medicinal Cuisine

Introduction to Medicinal Diet

The Cherokee Rose Fruit and Crucian Carp Soup (Jinyingzi Jiyu Tang) is a classic medicated diet soup originating from folk tradition, long passed down through generations and particularly popular in the Lingnan and Jiangnan regions. Its main ingredients are the medicinal herb Cherokee Rose Fruit (Jinyingzi, Fructus Rosae Laevigatae) and fresh Crucian Carp (Jiyu, Carassius auratus), supplemented with household ingredients such as Fresh Ginger (Shengjiang, Rhizoma Zingiberis Recens) and Red Dates (Hongzao, Fructus Ziziphi Jujubae), slowly simmered over gentle heat. The resulting soup has a milky white broth and a fresh, mellow flavor, combining the natural sweetness of the fish with the distinctive slightly astringent yet sweet aftertaste of Cherokee Rose Fruit. It is a vivid embodiment of the food-medicine homology (yao shi tong yuan) philosophy.

Jinyingzi, also known as the “sugar jar,” is the dried ripe fruit of the Rosaceae plant Rosa laevigata Michx. (Cherokee Rose). It is harvested in autumn and winter, after which the spines are removed and the fruit is dried in the sun for medicinal use. Crucian carp (Carassius auratus) has long been praised for its ability to “warm the Middle and tonify deficiency,” with tender flesh and rich nutritional value. When combined, the soup has a balanced nature, making it suitable for daily health maintenance as well as a dietary remedy to assist in supporting conditions such as general weakness and frequent urination. For thousands of years, this soup has held a unique place in folk medicinal cuisine due to its gentle yet reliable effects.

Efficacy of Medicinal Diet

The most prominent effects of *Rosa laevigata* (Cherokee Rose fruit) and *Carassius auratus* (crucian carp) soup are to consolidate the Kidney and reduce urination, and to astringe the Intestines and stop diarrhea. *Rosa laevigata* is sour and sweet in flavor, neutral in nature, and enters the Kidney (KI), Bladder (BL), and Large Intestine (LI) meridians; it excels at astringing and consolidating. *Carassius auratus* (crucian carp) can fortify the Spleen and disinhibit Dampness, supplement the Middle and boost Qi. When combined, these two ingredients have a good improving effect on symptoms such as frequent urination, increased nocturia, enuresis, and spermatorrhea due to Kidney qi insecurity, as well as chronic diarrhea and dysentery, and loose stools due to Spleen deficiency.

Moreover, this soup also has a mild tonic effect. The crucian carp (Carassius auratus), rich in high-quality protein, vitamins, and minerals, works synergistically with the polysaccharides and flavonoids in Cherokee rose fruit (Rosa laevigata) to enhance immune function and promote tissue repair. For patients with post-illness deficiency, postpartum qi and blood deficiency, or elderly individuals and children with weak constitutions, regular consumption of this soup achieves a “replacing medication with food, gradual and gentle” restorative effect, without the side effects often associated with the sole use of medicinal herbs.

Functions of Traditional Chinese Medicine

The astringent nature of *Rosa laevigata* (Jin Ying Zi, Cherokee Rose)

According to TCM theory, “the Kidney governs storing and sealing.” When Kidney qi is sufficient, it can secure and control urination and defecation, store essence, and contain qi. Rosa laevigata (Cherokee rose fruit) is sour and astringent in nature, specifically enters the Kidney Meridian, and excels at “astringing and gathering primordial qi, astringing essence, and securing the intestines.” Bencao Beiyao (Essentials of Materia Medica) states that it “consolidates essence and seals qi, treating nocturnal emission, spermatorrhea, diarrhea, and frequent urination.” When combined with crucian carp (Carassius auratus), its astringent power can act more gently on the Lower Jiao, both enhancing the Kidney’s storing and sealing function and avoiding the potential disadvantage of qi stagnation caused by excessive astringency.

The Tonifying and Nourishing Effects of Crucian Carp (Carassius auratus)

Crucian carp (Carassius auratus) is recorded in the *Compendium of Materia Medica* (Bencao Gangmu) as “sweet, neutral, nontoxic, primarily treats wasting and weakness, warms the middle and descends qi.” Its nature is neutral and tonifying without being drying, able to fortify the spleen and disinhibit dampness, as well as unblock the channels and promote lactation. When decocted together with Cherokee rose (Rosa laevigata), the tonifying property of crucian carp can moderate the “astringing without supplementing” tendency of Cherokee rose’s astringent action, giving the entire formula the characteristic of “astringing with supplementation, and astringing without stagnation.” It is especially suitable for those with constitutional deficiency accompanied by symptoms of collapse and insecurity, such as elderly people with frequent nighttime urination and children with chronic diarrhea due to spleen deficiency.

The exquisite synergistic pairing of medicinal and food ingredients

From the perspective of medicinal cuisine formulation, Rosa laevigata (Cherokee Rose Fruit) primarily addresses the branch – astringing to arrest emission and enuresis – while crucian carp (Carassius auratus) mainly treats the root – tonifying deficiency and strengthening the spleen. One astringes and secures, the other tonifies and nourishes, thereby addressing both root and branch. Ginger (Zingiber officinale) and Red Dates (Ziziphus jujuba) serve as adjuvant and guiding ingredients: they remove fishy odor and enhance flavor, while also warming the middle burner to dispel cold and harmonize the spleen and stomach, making the overall formula more balanced and gentle. This principle of combination embodies the wisdom of Traditional Chinese Medicine in “treating the root of disease” and “preventing disease progression once illness has occurred,” and also showcases the unique charm of medicinal cuisine as “embedding medicine within food.”

Indications

Cherokee Rose Fruit and Crucian Carp Soup (Jinyingzi Jiyu Tang) is particularly suitable for the following groups: first, middle-aged and elderly people with Kidney Qi Not Secure, commonly presenting with frequent nocturia (more than 2 times per night), clear and profuse urine, soreness and weakness of the lower back and knees, and aversion to cold; second, those with chronic diarrhea due to Spleen deficiency, characterized by loose stools, increased frequency of bowel movements, poor appetite, abdominal distension after meals, and a prolonged, recurrent course; third, pediatric enuresis, especially in children over 3 years old who frequently wet the bed, are deep sleepers difficult to arouse, and after organic lesions have been ruled out, can be used as an auxiliary nourishing therapy.

Additionally, this soup is also suitable for postpartum women with deficiency, persistent lochia, or spontaneous sweating and night sweating, as well as individuals in post-illness recovery who require mild tonification. For those suffering from “deficiency-induced hyperactivity” due to prolonged overwork and mental stress—manifesting as daytime fatigue yet restless sleep with excessive dreaming at night, accompanied by scanty and frequent urination—this soup can serve a regulatory role in “calming the spirit and securing the kidneys.”

Contraindicated Populations

Although the Jin Ying Zi (Cherokee rose fruit) and crucian carp soup is mild in nature, it is not suitable for everyone. Patients with excess heat patterns should use it with caution or avoid it altogether—for example, those presenting with scanty dark urine, burning pain during urination, dry, hard, and foul-smelling stools, dry mouth and tongue, and a yellow, greasy tongue coating. This is because the astringent effect of Jin Ying Zi may “lock the pathogen inside,” preventing damp-heat from being expelled and potentially worsening the condition.

Additionally, it is contraindicated during acute cold with fever (especially wind-heat pattern), acute enteritis or dysentery at the early stage (with marked tenesmus and purulent bloody stools), and in cases of severe edema or renal insufficiency. Pregnant women should avoid use during the first trimester; if needed during the second or third trimester, it should only be taken under the guidance of a TCM practitioner, as the astringent action of Cherokee Rose Hip (Rosa laevigata Michx.) may affect fetal qi. Those with fish allergy are naturally also contraindicated.

Formula ingredient ratios

The classic formula for Cherokee Rose Fruit and Crucian Carp Soup (serves 3-4 persons) is as follows: Dried Cherokee Rose Fruit (Jinyingzi, Fructus Rosae Laevigatae) 15 g (if using fresh fruit, 30 g, carefully remove thorns), fresh Crucian Carp (Jiyu) 1 tail (approx. 300-400 g), Fresh Ginger (Shengjiang) 15 g (sliced), pitted Chinese Red Dates (Hongzao, Fructus Jujubae) 6 pieces (approx. 20 g), salt to taste (added at the end for seasoning).

The above proportions have been proven optimal through long-term practice: Cherokee Rose Fruit (Jinyingzi) in moderate dosage fully exerts its astringent effect without causing excessive constriction; Crucian Carp (Jiyu) weighing between 300-400 grams is ideal—larger fish tend to have tougher flesh, while smaller ones lack sufficient umami. Fresh Ginger (Shengjiang) and Red Jujube (Hongzao) not only remove fishy odors and enhance freshness, but also moderate the sour-astringent taste of Cherokee Rose Fruit, resulting in a more mellow soup. To strengthen the Qi-tonifying effect, an additional 10 grams of Astragalus Root (Huangqi) may be added; for a focus on strengthening the Spleen and resolving Dampness, combine 10 grams of Poria (Fuling) and 6 grams of White Atractylodes Rhizome (Baizhu).

Preparation Method

Step 1: Prepare the ingredients. Quickly rinse the dried Jinyingzi (Cherokee Rose Fruit, Rosa laevigata) under clean water, then place in a small bowl and soak in warm water for 20 minutes to soften. Remove and drain, set aside. Scale the crucian carp (Carassius auratus), remove the gills and internal organs. Be sure to thoroughly scrape off the black membrane inside the belly. Rinse the fish under running water, then make three diagonal cuts on each side of the body. Pat dry with paper towels.

Step 2: Pan-fry the fish. Place a clay pot (or heavy-bottomed soup pot) on the stove and heat thoroughly. Add about 15 ml of cooking oil, swirling the pot to evenly coat the bottom. When the oil reaches about 60% hot (medium heat), add the crucian carp (Carassius auratus). Pan-fry over medium-low heat until both sides turn lightly golden and firm (about 2–3 minutes per side). Splash in 5 ml of cooking wine (Shaoxing wine) to remove any fishy odor and enhance flavor. Then add ginger slices and red dates (jujubes, Ziziphus jujuba), stir-frying a few times to fully release their aroma.

**Step 3: Simmering.** Add a sufficient amount of boiling water (approximately 1500–1800 ml) into the pot at one time. The water should completely cover the fish and rise about 3 cm above it. Add the soaked Cherokee Rose Fruit (Rosae Laevigatae Fructus). Bring to a boil over high heat, skim off any froth, then reduce to low heat. Cover the pot (leave a small gap to prevent overflowing) and simmer for 40–50 minutes, until the soup turns a milky white color and the fish flesh becomes tender and flaky.

Step 4: Season and finish. Five minutes before turning off the heat, add 3-5 g of salt to season (note: do not add salt early during simmering, as it will harden the fish and inhibit the release of umami). Before serving, strain the soup through a fine-mesh sieve to remove the Cherokee rose fruit (Rosa laevigata) residue, ginger slices, and jujube (Ziziphus jujuba) pits, retaining only the broth and fish. Garnish with a sprinkle of chopped scallions or cilantro according to personal preference.

Tips for Consumption

1. Optimal Consumption Timing: It is recommended to consume the soup warm, either half an hour before dinner or one hour before bedtime. For those with frequent nocturia, drinking the soup before sleep can directly “consolidate the Kidney and reduce urination” (固肾缩尿). However, care should be taken not to drink too much; generally, 150-200 ml per serving is sufficient, to avoid increased nighttime urination that may disrupt sleep. Consume 2-3 times per week, with a continuous course of 3-4 weeks constituting one regulation cycle.

2. Compatibility and Contraindications: During consumption of this soup, the diet should be light and bland. Avoid simultaneously eating excessive cold-natured and raw foods (such as watermelon, bitter gourd, iced beverages) as well as pungent and stimulating items, so as not to affect the efficacy of the medicinal action. If other medications are being taken (especially diuretics, antihypertensives, etc.), it is recommended to wait at least one hour before drinking the soup. Dosage for children should be halved, and it is not suitable for infants under 3 years of age.

3. Preservation and Reheating: If a larger quantity is prepared at one time, the soup and fish can be separated and refrigerated separately (can be stored for 1-2 days). When reheating for consumption, it is recommended to heat it in a clay pot or glass container over boiling water (double-boiling method). Do not repeatedly heat it in a microwave oven, as this may destroy the active components of *Rosa laevigata* (Cherokee rose fruit) and the protein structure of *Carassius auratus* (crucian carp). If the soup develops a sour taste or appears turbid with sediment, it has spoiled and should not be consumed.