Sweet Apricot & Mulberry Bark Pig Lung Soup: Lung Health Recipe

Introduction to Medicinal Diet

“Sweet Apricot Seed and Mulberry Root Bark Stewed Pig Lung Soup” is a classic medicinal food soup with a long history originating from the Lingnan region, holding an important place in the folk dietary culture of Guangdong, Guangxi, Hong Kong, and Macau. This soup uses fresh pig lung as the main ingredient, combined with two food-medicinal substances: sweet apricot seed (Semen Armeniacae Dulcis, from Prunus armeniaca L. var. dulcis) and mulberry root bark (Cortex Mori, from Morus alba L.), and is slowly simmered over low heat. Sweet apricot seed, also known as sweet apricot kernel, has a slightly sweet taste and a neutral nature; mulberry root bark is the root bark of the mulberry tree, which clears the lung and vents heat. Pig lung, based on the “like treats like” concept of food therapy, is traditionally used as an ingredient to regulate respiratory system issues.

This medicinal soup not only boasts a rich flavor and milky white broth but has also been passed down through generations for its dual appeal of taste and therapeutic value. In the Lingnan region, where the climate is damp and hot, locals are especially prone to issues such as Lung Heat and excessive phlegm. Consequently, this soup has long been regarded as a seasonal tonic for moistening dryness in autumn and clearing the Lung in spring among the folk. Today, this medicinal diet has spread far beyond Lingnan, gaining recognition and favor among a growing number of people who pursue health-conscious eating.

The cultural background of medicinal diet in dietary therapy

In traditional dietary therapy theory, the concept of “food and medicine sharing the same origin” is a core principle. The soup of sweet apricot kernel (Prunus armeniaca) and mulberry root bark (Morus alba) with pig lung is a vivid embodiment of this concept, skillfully integrating the nourishing effects of food ingredients with the regulatory functions of medicinal herbs to maintain health through daily diet. As this soup has been passed down through folk traditions, numerous refined preparation tips and drinking customs have developed, making it a shining pearl in Lingnan medicated diet culture.

Efficacy of Medicinal Diet

The core efficacy of Stewed Pig Lung with Sweet Apricot Kernel and Mulberry Root Bark lies in clearing and moistening the Lung, as well as resolving Phlegm-Heat. Sweet apricot kernel (Semen Armeniacae Dulcis) is rich in oils and various nutrients, which can moisten Lung dryness and relieve cough. Mulberry root bark (Cortex Mori) excels at clearing Heat from the Lung, helping to eliminate yellow phlegm and alleviate throat discomfort. When stewed together with pig lung, these ingredients produce a synergistic effect—both clearing and moistening—providing significant relief from symptoms such as dry cough with scanty sputum, dry and itchy throat, and hoarseness caused by Lung-Heat.

Long-term moderate consumption of this soup can also improve the overall function of the respiratory system. Modern nutritional analysis indicates that pig’s lung (porcine lung) is rich in protein, iron, calcium, and other minerals, which help enhance immune function. The vitamin E and unsaturated fatty acids in South Apricot Kernel (Prunus armeniaca var. ansu, Sweet Apricot Seed) provide antioxidant effects, protecting the respiratory mucosa from damage. Therefore, this medicinal diet is not only suitable for individuals presenting with Lung Heat pattern, but also serves as a daily lung-protecting health soup to help defend against external Dryness pathogen and Heat pathogen invasion.

Seasonal Health Preservation Value

This medicinal diet is especially suitable for consumption in autumn and spring. In autumn, the dry climate tends to damage Lung Yin, leading to issues such as dry throat and cough. In spring, wind-heat is more prevalent, and Lung-Heat patterns are commonly seen. During these two seasons, drinking stewed pig lung with sweet apricot kernel (Prunus armeniaca) and mulberry root bark (Cortex Mori) once or twice a week can help the body adapt to climate changes, maintaining the moistening and patency of the Lung. This is a health preservation method that aligns with the natural laws.

The Role of Traditional Chinese Medicine

From a Traditional Chinese Medicine perspective, Nanxing Sangbai Bo Zhu Fei (Sweet Apricot Kernel and Mulberry Root Bark Soup with Pig Lung) primarily acts on the Hand Taiyin Lung Meridian (LU). In the formula, Nanxing (Sweet Apricot Kernel, *Prunus armeniaca*) is sweet in flavor and neutral in nature, returning to the Lung and Large Intestine Meridians (LU and LI), with the effects of moistening the Lung to stop cough and moistening the Intestines to unblock the bowels. Sangbaipi (Mulberry Root Bark, *Morus alba*) is sweet in flavor and cold in nature, returning to the Lung Meridian (LU), and can drain the Lung to calm wheezing as well as promote urination to reduce edema. The two herbs, one moistening and one clearing, are well-matched. Pig Lung is considered in TCM to be sweet in flavor and neutral in nature, specifically entering the Lung Meridian (LU), and has the function of tonifying Lung Deficiency and stopping cough. When combined with Sweet Apricot Kernel and Mulberry Root Bark, it guides the medicinal effects into the Lung, making the therapeutic action more concentrated.

The overall composition of this medicinal diet embodies the formula strategy of “clearing and supplementing simultaneously” (清补兼施). It can both clear existing heat pathogen (热邪) and phlegm-turbidity (痰浊) from the lung, and nourish lung yin (肺阴) to repair damaged lung tissue. For excess patterns (实证) such as lung heat cough (肺热咳嗽), yellow sticky phlegm (痰黄黏稠), and sore throat (咽喉肿痛), it has purging effects; for deficiency patterns (虚证) such as lung yin deficiency (肺阴不足), dry cough without phlegm (干咳无痰), and dry skin (皮肤干燥), it also provides moistening nourishment. Notably, Mori Cortex (桑白皮, mulberry root bark) is cold in nature, Pruni Armeniacae Semen (南杏仁, sweet apricot seed) is neutral, and pig lung (猪肺) is neutral; the overall medicinal nature is偏向于 clearing and moistening (清润), making it suitable for heat patterns (热证) and dryness patterns (燥证), but not for cold patterns (寒证).

Indications

This medicinal food formula is most suitable for those presenting with cough due to Lung Heat, profuse yellow sputum, and sore swollen throat. If you frequently feel phlegm in the throat, expectorate yellow or yellow-green sputum, accompanied by dry mouth, sore throat, and dry stool, then Stewed Pig Lung with South Apricot Kernel (Prunus armeniaca) and Mulberry Root Bark (Cortex Mori) is a very appropriate restorative soup. Additionally, individuals who are long-term smokers or frequently exposed to second-hand smoke are prone to Lung damage from Heat Toxin; regular consumption of this soup can help clear accumulated Heat from the Lungs and mitigate the adverse effects of tobacco on the respiratory system.

During dry seasons, this medicinal food is particularly suitable for individuals experiencing “autumn dryness” symptoms such as dry cough with scant sputum, dry skin, and nasopharyngeal dryness. In the elderly, due to the natural decline of lung yin, conditions like chronic cough and asthma are common; under medical guidance, moderate consumption of this soup can provide supportive regulation. For professionals who frequently overuse their voice—such as teachers, broadcasters, and singers—this soup can moisten the throat, nourish the vocal cords, and help relieve hoarseness and throat discomfort.

Contraindicated Populations

Patients with Spleen-Stomach Deficiency Cold who are prone to diarrhea and loose stools should use this medicinal food with caution. *Sang Baipi* (Morus alba bark, mulberry root bark) is cold in nature, and *Nan Xingren* (Prunus armeniaca, sweet apricot kernel) is rich in oils; both may aggravate coldness in those with weak Spleen and Stomach function, potentially leading to indigestion or worsening diarrhea. If you frequently experience abdominal cold pain, aversion to cold, cold hands and feet, or long-term unformed stools, this soup is not suitable. Alternatively, under the guidance of a practitioner, reduce the dosage and add warming ingredients such as *Shengjiang* (Zingiber officinale, fresh ginger) and *Dazao* (Ziziphus jujuba, red jujube) to balance the medicinal nature.

Patients with cold-type cough should also avoid consuming this medicinal food. If the cough is accompanied by clear, thin, white, and copious sputum, along with nasal congestion, clear watery nasal discharge, aversion to cold, and fever—symptoms indicative of a Wind-Cold common cold—then using this medicinal food, which is designed to clear heat and moisten the lung, will not only be ineffective but may also cause the cold pathogen to become internally obstructed, thereby worsening the condition. Additionally, pregnant and breastfeeding women should consult a licensed TCM practitioner before consumption, as *Morus alba* root bark (Sang Baipi) possesses certain medicinal activities that require careful evaluation based on individual constitution. For children under three years old, whose digestive systems are not yet fully developed, it is also not recommended to consume this medicinal food casually.

Formula ingredient ratio

Standard recipe and exact gram amounts for preparing Stewed Pig Lung with Sweet Apricot Kernel and Mulberry Root Bark (Nan Xing Sang Bai Bao Zhu Fei): 500 g fresh pig lung, 30 g sweet apricot kernel (Prunus armeniaca L. var. ansu), 15 g mulberry root bark (Morus alba L. root bark), 5 slices fresh ginger (Zingiber officinale Roscoe), 6 red dates (Ziziphus jujuba Mill., pitted), and an appropriate amount of salt. The selection of pig lung is crucial: it should be fresh, light pink in color, soft in texture, and free of any unpleasant odor. The sweet apricot kernels should be plump, uniformly colored, and sweet—avoid using bitter apricot kernels (Prunus armeniaca L. var. amara), as they contain amygdalin, which is somewhat toxic and unsuitable for daily medicinal food use.

Sang Bai Pi (Morus alba root bark) should be selected as clean, dry, and mold-free medicinal material, which can be purchased from reputable Chinese herbal pharmacies. Sheng Jiang (Zingiber officinale, Ginger) serves to remove fishy odors, enhance aroma, warm the Middle Jiao, and harmonize the Stomach, thereby mitigating the cold nature of Sang Bai Pi. Hong Zao (Ziziphus jujuba, Red Date) supplements Qi and Blood, harmonizes the medicinal properties, and enriches the soup with a mellow and palatable flavor. The above proportions are a reference dosage for 3 to 4 servings. When preparing, adjustments may be made according to the number of people and taste preferences; however, the ratio of Nan Xing Ren (Prunus armeniaca, Sweet Apricot Kernel) to Sang Bai Pi (Morus alba root bark) is best maintained at approximately 2:1 to ensure a balanced effect of moistening clarity and clearing Heat.

Cooking Method

Step 1: Preparing the pig lung. Rinse the fresh pig lung thoroughly with clean water to remove blood and impurities. Then cut the pig lung into large pieces, place them in a pot of cold water, add 2 slices of ginger and a dash of cooking wine. Bring to a boil over high heat and continue boiling for 3 minutes. Remove the lung pieces, rinse them with warm water, and drain well. This step removes the fishy smell and excess blood from the pig lung, resulting in a clear, pure-tasting soup.

Step 2: Prepare other ingredients. Soak sweet apricot kernels (Semen Armeniacae Dulcis, Prunus armeniaca) in clean water for 30 minutes, then peel and set aside (peeling may be omitted if texture is not a concern). Quickly rinse mulberry root bark (Mori Cortex, Morus alba) under running water to remove surface dust. Wash red jujubes (Fructus Jujubae, Ziziphus jujuba) and remove the pits. Slice fresh ginger (Rhizoma Zingiberis Recens, Zingiber officinale). Place all prepared ingredients into a soup pot and add sufficient clean water, ensuring the water level completely submerges all ingredients and stands about 3 cm above them.

Step 3: Simmering. First, bring the water in the soup pot to a boil over high heat, then skim off any scum that rises to the surface. Reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours. Avoid lifting the lid frequently during simmering to prevent loss of aroma. When the pig lung becomes tender and the soup turns a milky white color, season with an appropriate amount of salt. Turn off the heat and let it rest for 5 minutes before serving. Note: Salt should only be added at the very end—adding it too early will cause protein coagulation, affecting the soup’s texture and nutrient release.

Drinking Tips

1. It is recommended to consume 1 hour after meals, 200 to 250 ml per serving, 2 to 3 times per week. This medicinal food is moistening in nature; taking it on an empty stomach may cause slight burden to the Spleen and Stomach, while consumption after meals facilitates full absorption of its nutrients. Continuous consumption should not exceed 4 weeks. For long-term regulation, it is advised to take a 1-week interval before resuming.

2. During the consumption period, pair it with a light diet and avoid spicy, greasy, or fried foods, so as not to impair the moistening effect of the medicinal food. Additionally, after consumption, it is advisable to drink more warm water to support the body’s metabolism and detoxification. If taking other medications, it is recommended to allow at least a 2-hour interval before consuming this medicinal food to prevent potential drug interactions.

3. The remaining medicinal food (yao shan) can be stored in a refrigerator, but it is recommended to consume it within 24 hours. When reheating, ensure it is thoroughly warmed, but do not boil repeatedly, as this may destroy the active constituents and affect the texture. If the soup develops an off odor, becomes turbid, or spoils, discard it immediately and do not consume. Homemade frozen storage should not exceed 3 days; once thawed, use it all at once and do not refreeze.