Baizhu Baiji Pig Stomach Soup: A Classic Spleen Tonic

Introduction to Medicinal Cuisine

Atractylodes Macrocephala and Bletilla Striata Pork Stomach Soup is a classic medicinal diet that combines delicious flavor with health benefits. It has been widely used in folk medicine for a long time, especially recommended for individuals with Spleen and Stomach deficiency pattern. This soup uses pork stomach as the main ingredient, complemented by two Chinese medicinal herbs: Atractylodes macrocephala (White Atractylodes) and Bletilla striata (Hyacinth Orchid). Through slow simmering over gentle heat, the active constituents of the herbs are fully infused into the broth, resulting in a milky white soup with a rich aroma. The pork stomach itself has a firm yet tender texture; after prolonged cooking, it becomes soft and glutinous, blending harmoniously with the herbal fragrance to create a unique flavor.

The origin of *Atractylodes macrocephala* (Baizhu) and *Bletilla striata* (Baiji) Pig Stomach Soup can be traced back to the ancient culture of traditional Chinese medicinal food therapy. Throughout history, physicians have documented its efficacy in regulating the Spleen and Stomach and nourishing the Stomach and Intestines. This medicinal diet is not only a common home-style soup but is also regarded as a gentle method of dietary nourishment, particularly suitable for consumption during autumn and winter or when the Spleen and Stomach are uncomfortable. Although its preparation seems simple, it embodies the profound wisdom of the TCM principle of “food and medicine sharing the same origin.” Through the rational combination of ingredients and herbs, it achieves the goals of fortifying the right and consolidating the foundation (Fuzheng Guben) and regulating the viscera and bowels.

Efficacy of Medicinal Diet

The core efficacy of Baizhu Baiji Pig Stomach Soup lies in fortifying the Spleen and boosting Qi, as well as astringing and stopping bleeding. Baizhu (Atractylodes macrocephala), as a key herb for fortifying the Spleen, can effectively improve symptoms such as poor appetite, abdominal distension, and fatigue caused by Spleen and Stomach deficiency. Baiji (Bletilla striata), on the other hand, has the actions of astringing to stop bleeding, reducing swelling, and generating tissue, especially having a good reparative effect on gastric mucosal injury and minor gastrointestinal bleeding. The pig stomach itself, based on the principle of “like supplements like”, is rich in protein and various minerals, and can nourish the Spleen and Stomach as well as supplement Qi and Blood. When used together, these three ingredients synergistically enhance the Spleen and Stomach’s transportation and transformation function, promoting nutrient absorption.

Regular consumption of this soup can also alleviate gastric discomfort caused by chronic gastritis, gastric ulcers, etc., such as epigastric pain, acid reflux, and belching. It also has a good regulating effect for individuals with indigestion, alternating loose stools and constipation due to Spleen and Stomach Deficiency. Furthermore, the astringent action of Bletilla striata (Bai Ji) helps improve the healing of skin wounds, so this medicinal food has some adjunctive dietary therapeutic value for skin ulcers and chronic non-healing sores. Overall, the Soup of Atractylodes macrocephala (White Atractylodes), Bletilla striata (Bai Ji), and Pig Stomach is a mild nourishing medicinal food, focusing on regulation rather than strong supplementation, and is suitable for long-term consumption to nurture the Spleen and Stomach.

The role of Traditional Chinese Medicine

From the perspective of Traditional Chinese Medicine theory, *Atractylodes macrocephala* (White Atractylodes) is warm in nature, sweet and bitter in taste, and enters the Spleen (SP) and Stomach (ST) channels. It has the effects of fortifying the Spleen, supplementing Qi, drying Dampness, promoting urination, arresting sweating, and calming the fetus. In the Atractylodes-Bletilla-Pig Stomach Decoction (*Bai Zhu Bai Ji Zhu Du Tang*), *Atractylodes macrocephala* primarily exerts its action of “fortifying the Spleen and drying Dampness.” It effectively improves symptoms such as internal accumulation of water-Dampness resulting from Spleen deficiency with impaired transportation, poor appetite, and fatigue of the limbs. At the same time, *Atractylodes macrocephala* enhances gastrointestinal motility and promotes the secretion of digestive fluids, thereby improving digestion and absorption functions.

Bletilla striata (Bai Ji) is slightly cold in nature and has a bitter, sweet, and astringent taste. It enters the Lung (LU), Stomach (ST), and Liver (LV) meridians. Its actions are to astringe and stop bleeding, reduce swelling, and promote tissue regeneration. In decoctions, Bletilla striata primarily targets gastric mucosal injury and a tendency toward gastrointestinal bleeding. Its abundant mucilage forms a protective film on the gastric wall, reducing irritation from gastric acid and promoting ulcer healing. When combined with Atractylodes macrocephala (Bai Zhu), one herb is warm and the other cold; one tonifies and the other astringes. This pairing simultaneously strengthens the Spleen to consolidate the root (Ben) and astringes to treat the branch (Biao), making it highly suitable for the complex pattern of Spleen-Stomach deficiency with concurrent gastric mucosal injury.

In Traditional Chinese Medicine (TCM) dietary therapy, pork stomach is regarded as a “flesh-and-blood substance,” warm in nature, sweet in flavor, and enters the Spleen and Stomach meridians (SP, ST). It has the actions of supplementing deficiency and weakness, and strengthening the Spleen and Stomach. It can both supplement Spleen and Stomach qi and nourish Stomach yin. When combined with Bai Zhu (Atractylodes macrocephala, white atractylodes) and Bai Ji (Bletilla striata, hyacinth orchid), it enhances the overall supplementing and repairing effects. The three ingredients together form a formulation characteristic of “tonifying without causing stagnation, and astringing without causing binding,” allowing the medicinal diet to regulate the Spleen and Stomach without inducing qi stagnation or excessive astringency.

Indications

The main indications for the Soup of Atractylodes macrocephala (White Atractylodes Rhizome), Bletilla striata (Hyacinth Orchid), and Pig Stomach are individuals with Spleen and Stomach Deficiency (Weakness of the Spleen and Stomach) and poor digestion. Such individuals often present with poor appetite, abdominal distension after meals, loose stools or stools containing undigested food, a sallow complexion, and fatigue with lack of strength. In this soup, Atractylodes macrocephala (White Atractylodes Rhizome) fortifies the Spleen and boosts Qi, while Pig Stomach tonifies deficiency and strengthens the Stomach. Together, they effectively improve the aforementioned symptoms and enhance the ability to digest and absorb.

For patients with chronic gastritis, gastric and duodenal ulcers, particularly those with the TCM patterns of “Spleen-Stomach Deficiency Cold (脾胃虚寒)” or “Qi and Yin Deficiency (气阴两虚)”, this soup is also very suitable for consumption. Bai Ji (Bletilla striata, common name: Hyacinth Orchid) has protective and reparative effects on the gastric mucosa, alleviating discomfort such as stomach pain and acid reflux, and facilitating the healing of ulcer surfaces. Additionally, elderly individuals experiencing weakened digestive function and poor nutrient absorption due to physiological decline of the Spleen and Stomach, as well as those in the recovery period after major illness or postoperative recovery needing to regulate and nourish the Spleen and Stomach, may also consume it in moderation under the guidance of a physician.

Contraindicated populations

For individuals with interior exuberance of damp-heat, characterized by a yellow, thick, and greasy tongue coating, sticky and unformed stools, or a burning sensation in the anus, consumption of the Atractylodes macrocephala (Bai Zhu) and Bletilla striata (Bai Ji) Pig Stomach Soup is not recommended. Bai Zhu is warm and drying in nature, which may promote dampness and generate heat; Bai Ji is astringent and consolidating, potentially causing retention and difficult resolution of damp-heat pathogens, thereby aggravating existing symptoms. Such individuals should first clear and transform damp-heat, and only consider consuming this soup after the damp-heat has subsided.

During episodes of common cold with fever, acute gastroenteritis, or for individuals diagnosed under TCM pattern differentiation as “Excess Heat pattern” or “Yin Deficiency with Blazing Fire,” consumption should also be avoided. Patients with Excess Heat pattern often present with dry mouth and bitter taste, sore throat, dark yellow urine, and constipation; warming and supplementing substances may aggravate heat and damage yin. Those with Yin Deficiency and Blazing Fire commonly experience tidal fever and night sweats, vexing heat in the five centers (chest, palms, and soles), and a red tongue with scant coating; the warm-dry nature of this soup may exacerbate consumption of yin fluids. Pregnant and lactating women should consult a professional TCM practitioner before consumption. Individuals with an allergic constitution or a history of allergy to pig stomach or any of the medicinal herbs within the formula should not be forced to consume it.

Ratio of food ingredients in the formula

Accurately mastering the proportion of ingredients is key to ensuring the efficacy and flavor of medicinal food. The following is the standard formula for Atractylodes macrocephala (Baizhu) and Bletilla striata (Baiji) Pig Stomach Decoction (for 2-3 servings):

Main ingredients: Fresh pig stomach 500 g (approx. 1 piece), Bai Zhu (Atractylodes macrocephala) 15–20 g, Bai Ji (Bletilla striata) 10–15 g. For Bai Zhu, select high-quality medicinal material with large size, firm texture, and grayish-white cross-section. For Bai Ji, choose rhizomes that are thick and white in color. Auxiliary ingredients: Sheng Jiang (fresh ginger, Zingiber officinale) 15 g (sliced), Da Zao (jujube, Fructus Ziziphi Jujubae) 5–6 pieces (pitted), Chen Pi (tangerine peel, Pericarpium Citri Reticulatae) 3–5 g, salt to taste (season after the soup is done), white pepper powder (a small amount, adjustable to personal taste).

Precise herbal dosage recommendations: Atractylodes macrocephala (White Atractylodes) 18 g and Bletilla striata (Hyacinth Bletilla) 12 g as moderate doses, suitable for most adults. For those with pronounced Spleen and Stomach weakness, Atractylodes macrocephala may be increased to 20 g; for cases of severe gastric mucosal damage or a tendency to bleeding, Bletilla striata may be increased to 15 g. Fresh Ginger (Zingiber officinale) and Jujube (Ziziphus jujuba) are used to harmonize the medicinal properties and eliminate the gamey odor of pork tripe, while Dried Tangerine Peel (Citri Reticulatae Pericarpium) helps regulate Qi and harmonize the Stomach, making the soup smoother and more palatable.

Preparation method

Step 1: Prepare the pork tripe. Rub the tripe thoroughly inside and out with flour and salt, then rinse clean to remove mucus and odor. For further deodorizing, you may rub it again with white vinegar. Turn the tripe inside out and carefully trim off any attached fat and impurities from the inner wall, but leave a thin layer of fat to enrich the soup’s flavor. Place the prepared tripe in a pot of cold water, add a few slices of ginger and a splash of cooking wine, and blanch for about 5 minutes. Remove and cut into strips approximately 2 cm wide. Set aside.

Step 2: Herb Pretreatment. Quickly rinse Bai Zhu (Atractylodes macrocephala, White Atractylodes) and Bai Ji (Bletilla striata) in clean water to remove dust, then soak each separately in warm water for 30 minutes to soften and facilitate the extraction of active constituents. The water used for soaking the herbs should not be discarded; allow it to settle and reserve for later use. Soak Chen Pi (Citri Reticulatae Pericarpium, Dried Tangerine Peel) in warm water until soft, then scrape off the inner pith and cut into fine shreds. Wash Da Zao (Jujubae Fructus, Chinese Date) and remove the pits. Slice Sheng Jiang (Zingiberis Rhizoma Recens, Fresh Ginger).

Step three: Simmering. Place the prepared pig stomach strips, Atractylodes macrocephala (Bai Zhu), Bletilla striata (Bai Ji), ginger slices, jujube (Chinese dates), and tangerine peel (Chen Pi) together into a clay pot or double-boiler. Add sufficient clean water (approximately 2000–2500 ml), ensuring the liquid fully covers the ingredients. Bring to a boil over high heat, then skim off any foam. Reduce the heat to low and gently simmer for 1.5 to 2 hours, until the pig stomach is tender and the broth turns milky white. Add salt and ground white pepper to taste 5 minutes before turning off the heat. Note: Bai Ji (Bletilla striata) contains a significant amount of mucilage, so the soup may have a slightly thicker, silkier consistency—this is normal.

Drinking Tips

1. Drinking Time and Frequency: It is recommended to take one small bowl (approximately 150–200 ml) warm, half an hour before meals. Taking it on an empty stomach facilitates better absorption of the medicinal effects. Consume 2–3 times per week, avoiding excessive intake. A continuous course of 2–3 weeks constitutes one recuperation cycle, followed by a one-week interval before resuming. The pig stomach can be eaten together with the soup, but be sure to chew it thoroughly for easier digestion.

2. Details for herb preparation: Although Atractylodes macrocephala (Baizhu) and Bletilla striata (Baiji) can be decocted together, Baiji has a sticky texture. If you prefer a clearer soup, wrap the Bletilla striata in a gauze bag before adding it to the pot, resulting in a cleaner-tasting broth. Additionally, raw Atractylodes macrocephala has stronger drying properties. For those with particularly weak Spleen and Stomach, stir-fried Atractylodes macrocephala (Chao Baizhu) can be used instead, as its Spleen-strengthening effect is milder and more sustained.

3. Individualized Adjustments and Cautions: This soup tends to be warm and drying in nature. When consumed in dry seasons or regions, add 10 g of *Polygonatum odoratum* (Fragrant Solomon’s Seal) or *Adenophora* root to balance the warm-drying properties, making the soup more nourishing and moistening. If signs of excess heat (e.g., dry mouth, sore throat, constipation) appear during consumption, discontinue use and increase water intake appropriately. For storage, strain out the herbal ingredients from any leftover soup, refrigerate, and consume within 24 hours. When reheating, use a double-boiler or simmer over low heat in a clay pot; avoid microwave ovens, which may damage the active constituents.