Conpoy and Hairy Gourd Soup: Recipe, Benefits & TCM Guide

Introduction to Medicinal Diet

Dried Scallop and Hairy Melon Soup (Jiang Yao Zhu Jie Gua Tang) is a time-honored home-style nourishing soup from Guangdong and Lingnan regions, deeply cherished in folk tradition. Dried Scallop (Concha Pectinidae), also known as “Ganbei” or “Yaozhu,” is a prized marine product made from the desiccated adductor muscle of bivalve mollusks of the family Pectinidae. Its flesh is tender, with a sweet flavor, and has been celebrated since ancient times as “the finest of seafood.” Hairy Melon (Benincasa hispida var. chieh-qua), also called “Mao Gua,” is a variety of winter melon (Dong Gua, Benincasa hispida). Compared to winter melon, its nature and flavor are more neutral, with a delicate, sweet, and smooth flesh that effectively promotes diuresis and resolves dampness. The combination of these two ingredients provides a clearing yet tonic effect, nourishing without being greasy, making it an excellent choice for summer clearing and tonifying, as well as autumn-winter moistening of dryness.

This soup holds an important place in traditional Cantonese medicinal cuisine, with a folk saying that “no banquet is complete without soup.” The dried scallop and hairy gourd soup (Jiang Yao Zhu Jie Gua Tang) is a classic dish that combines both flavor and health benefits. Though it appears simple, it embodies the profound TCM principle of the “homology of medicine and food” (yao shi tong yuan), perfectly blending the umami of seafood with the refreshing lightness of seasonal vegetables. It satisfies the palate while serving to regulate the body, making it especially suitable as a daily dietary supplement for modern individuals living in a fast-paced lifestyle.

Historical Origins and Ingredient Selection of Soups

The harvesting and consumption of dried scallops (conpoy, *Pectinidae* spp.) have a long history, with records dating back to the Tang Dynasty, when they were documented as a tribute to the imperial court. Premium dried scallops are characterized by a golden-yellow color, intact shape, firm flesh, and a rich, savory aroma, with those harvested from the South China Sea considered the finest grade. Hairy gourd (*Benincasa hispida* var. *chieh-qua*) is a seasonal vegetable in summer and autumn; both young and mature gourds can be used in cooking, but for soups, mature gourds are preferred due to their thicker flesh, which holds up well during prolonged simmering and yields a richer, more mellow broth. When selecting, fresh and high-quality hairy gourds are identified by a white powdery bloom on the skin and a heavy, dense feel in the hand.

Efficacy of Medicinal Diet

The primary efficacy of Conpoy (Dried Scallop) and Hairy Gourd (Benincasa hispida var. chieh-qua) Soup lies in the synergistic combination of nourishing yin and tonifying the kidney, alongside clearing heat and promoting diuresis. Conpoy is sweet and salty in taste, neutral in nature, and enters the Kidney and Spleen Meridians. It effectively nourishes yin, enriches blood, tonifies the kidney, and replenishes essence. This provides significant dietary therapeutic value for symptoms arising from Kidney yin insufficiency, such as soreness and weakness of the lower back and knees, dizziness and blurred vision, as well as cough and dyspnea due to consumptive disease. Concurrently, Hairy Gourd is sweet and bland in taste, slightly cold in nature, and exhibits outstanding effects in clearing heat, relieving summerheat, promoting urination, and reducing edema. It assists the body in expelling excess fluids and damp-heat.

The second notable effect of this soup is to strengthen the Spleen and harmonize the Stomach (健脾和胃), while promoting appetite (增进食欲). Dried scallop (Concha Pectinis – dried scallop adductor muscle) is rich in various amino acids and flavor nucleotides, which release a strong umami taste, stimulate gastric juice secretion, and enhance digestive function. Hairy gourd (Benincasa hispida var. chieh-qua – hairy gourd) has a soft texture, is easy to digest and absorb, and does not burden the Spleen and Stomach. Together, these two ingredients are especially suitable for individuals with Spleen and Stomach deficiency (脾胃虚弱), poor appetite (食欲不振), or those recovering from illness. They gently elevate the Middle Qi (中气) and facilitate nutrient absorption.

The third effect is manifested in calming the mind, anchoring the spirit, and enhancing physical constitution. Dried scallops (Concha Pectinis) are rich in taurine and multiple trace elements such as zinc and selenium. These components are highly beneficial for regulating nervous system function, alleviating mental tension, and improving sleep quality. When consumed in appropriate amounts over the long term, they can also boost immune function, resist fatigue, and are especially suitable for mental workers and middle-aged/elderly individuals with declining constitution.

The Functions of Traditional Chinese Medicine (TCM)

According to the TCM theory of four natures and five flavors, and meridian tropism, scallop (Concha Pectinidae) is sweet and salty in taste, neutral in nature, and enters the Spleen (SP) and Kidney (KI) meridians. Sweetness tonifies and harmonizes the Middle, while saltiness softens hardness, dissipates masses, enters the Kidney, and influences the blood. Thus, its core action is to nourish Liver and Kidney yin, and also to enrich the blood. For patterns of Kidney yin deficiency leading to deficient fire flaming upward, internal heat with wasting and thirst (xiao ke), etc., scallop can exert a regulatory effect of “strengthening the water source to control the sunlight.” Its neutral medicinal nature makes it a safe choice for daily nourishment, unlikely to cause pathogenic fire or greasiness that obstructs the stomach.

Chieh-qua (Benincasa hispida var. chieh-qua) is sweet and bland in flavor, slightly cold in nature, and returns to the Spleen (SP), Stomach (ST), Large Intestine (LI), and also enters the Bladder (BL) meridian. Its sweet and bland qualities promote percolation and diuresis, making it an excellent herb for promoting urination and percolating dampness. Traditional Chinese medicine holds that “when dampness is heavy, all diseases arise.” By facilitating smooth urination, Chieh-qua helps expel dampness turbidity from the body, thereby alleviating symptoms such as body heaviness, edema, and difficult urination. Its slightly cold nature also clears summerheat, providing remarkable relief for irritability and thirst, chest oppression, and poor appetite caused by summer dampness-heat steaming.

The combination forms a delicate pattern of “one tonifies, one drains; one warms, one cools,” creating a “tonify without causing stagnation, drain without causing injury” configuration. The nourishing nature of scallop (Concha) can prevent the excessive water-draining effect of hairy gourd (Benincasa hispida var. chieh-qua) from consuming yin fluid; conversely, the dampness-draining action of hairy gourd can resolve any cloying, greasy sensation that scallop might produce. This mutually reinforcing pairing embodies the advanced formulation wisdom of “combining movement with stillness” and “simultaneous application of attack and supplementation” in Chinese herbal formula science, rendering the entire soup a classic formula for regulating the body’s water metabolism and yin essence equilibrium.

Indications

This soup is most suitable for individuals with Kidney Yin Deficiency and Blazing Deficiency-Heat. If you frequently experience dry mouth and throat, heat in the palms and soles, night sweats, soreness and weakness of the lower back and knees, or are accompanied by irritability, insomnia, and tinnitus like the chirping of cicadas, then Conpoy and Hairy Gourd Soup (Jiang Yao Zhu Jie Gua Tang) is an excellent daily dietary supplement. It gently nourishes Kidney Yin, clears Deficiency-Heat, and helps restore the balance of Yin and Yang in the body.

For those with summer dampness encumbering the Spleen, loss of appetite, or edema, this soup is also an excellent choice. People who work long hours in air-conditioned rooms, lack exercise, or consume a diet heavy in greasy and rich foods are prone to dampness accumulation, presenting with symptoms such as heavy sensation in the body, sticky stools, and thick, greasy tongue coating. The effects of hairy gourd (Benincasa hispida) in clearing heat and draining dampness can effectively alleviate these symptoms, while the umami of dried scallop (conpoy) can awaken dormant taste buds and improve appetite.

Furthermore, this soup is particularly suitable for individuals who are weak after illness, postpartum, or post-surgery, and are in need of nutritional supplementation but worry about being too deficient to tolerate tonification. Dried scallop (conpoy) is rich in high-quality protein and minerals, which are easily absorbed and utilized by the body, thereby accelerating the recovery of physical strength. At the same time, it is also an ideal nutritional supplement for the elderly, children, and students and office workers who overuse their brain, helping to enhance memory, improve concentration, and improve overall mental state.

Contraindicated populations

Although scallop and winter melon soup offers many benefits, it is not suitable for everyone. First, individuals with allergies to seafood or shellfish should absolutely avoid consuming it to prevent allergic reactions such as rash, itching, or even severe consequences like respiratory distress. As a marine product, scallop contains proteins that act as potent allergens for those with allergic constitutions, requiring heightened vigilance.

Secondly, individuals with Spleen-Stomach Deficiency Cold, loose stools, or chronic diarrhea should use with caution. Although hairy gourd (Benincasa hispida var. chieh-qua) is relatively mild in its cold nature, it still has the effect of promoting urination and lubricating the intestines. Similarly, dried scallop (Concha Pectinidae) also has a certain moistening and laxative effect. For those with Spleen Yang Deficiency and Middle Jiao Deficiency Cold, excessive consumption may aggravate symptoms such as diarrhea and cold pain in the abdomen. If such individuals wish to consume it, it is recommended to combine it with warming and cold-dispersing ingredients such as ginger (Zingiber officinale) and aged tangerine peel (Citri Reticulatae Pericarpium) in cooking to counteract its cold and cool nature.

Additionally, individuals with gout or hyperuricemia should limit consumption. Conpoy (dried scallop) is a high-purine food; purines are metabolized in the body to produce uric acid. Excessive intake may elevate serum uric acid levels and trigger acute gout attacks. During the stable phase of the condition, such individuals may consume a very small amount, but it must not be used as a daily soup ingredient in large quantities. Furthermore, patients with severe renal insufficiency who require strict protein restriction should decide whether to consume it under the guidance of a physician.

Formula Ratio of Ingredients

Standard formula (serves 2-3 persons): Main ingredients: 30–40 g dried scallop (Concha Pectinidae), 600–800 g old hairy gourd (Benincasa hispida var. chieh-qua; preferably the one with white bloom on the skin). Supplementary ingredients: 200–250 g lean pork (optional, to enhance the richness of the soup), 3–4 slices fresh ginger (Zingiber officinale), 1–2 honeyed jujubes (Fructus Jujubae; to harmonize the flavor and add a clear sweetness).

Seasoning: table salt to taste (suggest adding after the soup is cooked according to individual preference; avoid excessive saltiness), a pinch of white pepper (to enhance freshness and dispel cold; can be added according to personal preference). The ratio of all ingredients can be adjusted appropriately based on the number of people and taste preferences, but the core ratio of dried scallop (Concha Pectinidae) to hairy gourd (Benincasa hispida var. chieh-qua) should be maintained at approximately 1:15 to 1:20 to ensure a balance of flavor and efficacy.

Preparation method

Step 1: Preparation. Gently rinse the dried scallops (conch) under clean water to remove surface dust, then place them in a bowl and add enough warm water to fully submerge them. Soak for approximately 30 minutes to 1 hour until they are completely softened. Do not discard the soaking liquid; set it aside for later use. Meanwhile, scrub the hairy gourd (wax gourd) clean with water, use a peeler to gently remove the outer skin (leaving some green skin yields a better result), and cut into chunks about 3–4 cm thick. Cut the lean pork into large pieces, place in a pot with cold water, add 1–2 slices of ginger, bring to a boil, and blanch for 2–3 minutes. Remove and rinse off any foam.

Step 2: Start Simmering. Take a clean clay pot or soup pot, and add the prepared dried scallops (along with the soaking water), hairy gourd chunks, lean pork chunks, the remaining fresh ginger slices, and honey dates. Then add enough water at once to completely submerge all ingredients, with the water level about 5–8 cm above them. Bring to a boil over high heat, skim off any foam from the surface, then reduce to low heat, cover with a lid, and simmer for 1.5 to 2 hours.

Step 3: Seasoning and Finishing. Once the chieh-qua is tender and the soup turns milky white or clear with a slight yellow tint, it is ready. Before turning off the heat, add salt to taste according to personal preference, and sprinkle with a little white pepper powder (optional). Note: do not add salt too early, as it may affect the freshness and flavor of the soup. Gently stir with a ladle to combine, then ladle into soup bowls and serve hot. A bowl of clear, fragrant, and savory conpoy and chieh-qua soup is now complete.

Tips for Consumption

First, the optimal time to consume this soup is 30 minutes to one hour before lunch or dinner. Taken warm on an empty stomach as a pre-meal soup, it can more effectively stimulate appetite and strengthen the Spleen, as well as nourish the Stomach and Intestines. It also allows the body to more fully absorb the nutritional essence of the soup. It is not recommended to drink large amounts before bedtime, to avoid increased nocturnal urination that may affect sleep quality.

Second, when making soup, it is recommended to use an earthenware or ceramic pot. These vessels distribute heat evenly and have good heat retention, maximizing the release of the ingredients’ intrinsic flavors and medicinal components. Avoid using iron or aluminum pots, as metal ions may react with certain components in the ingredients, affecting the soup’s color, taste, and nutritional value.

Third, this decoction can be appropriately chilled before consumption in summer, offering a uniquely refreshing taste, especially suitable for relieving heat and quenching thirst during unbearable summer heat. However, from the perspective of Traditional Chinese Medicine health preservation, warm or hot consumption is more recommended to facilitate the circulation of qi and blood and the absorption of medicinal effects. If you wish to consume it chilled, it is advisable to remove it from the refrigerator and let it sit for a while until it returns to room temperature or a slightly warm state before drinking, so as to avoid coldness damaging the spleen and stomach yang qi. Additionally, any leftover decoction should be sealed and refrigerated, and consumed within 24 hours to ensure freshness and safety.