Goji Leaf and Crucian Carp Soup: Benefits, Recipe, and TCM Wisdom

Introduction to Medicinal Diet

Lycium Leaf and Crucian Carp Soup (Lycium chinense leaf and Carassius auratus) is a traditional tonic medicinal diet originating from the Lingnan region. This recipe skillfully combines sweet-and-cool Lycium leaf with sweet-and-neutral crucian carp, using the soup as a medium to both preserve the freshness of the ingredients and harness the health benefits of the homology of medicine and food. Widely circulated among the folk of southern Guangdong, this soup is commonly used to nourish the liver in spring, to clear and moisten in summer, or as an auxiliary dietary support for restoring strength after surgery or childbirth.

Lycium chinense leaf (goji leaf) is the tender stem and leaf of the goji plant. Since ancient times, it has been recorded in the *Compendium of Materia Medica (Bencao Gangmu)*, which states that it “relieves vexation and fortifies the will, and tonifies the five strains and seven impairments.” Crucian carp is renowned as a “galactagogue treasure.” When these two are simmered together, the soup becomes milky white, with a clear fragrance and a sweet aftertaste. Not only is it mellow and smooth, but it also supplies high-quality protein while infusing the body with a clear, moistening power. This medicinal diet requires no rare herbs—only common, everyday ingredients—yet embodies the TCM wisdom of “combining clearing and tonifying.” It is suitable for all seasons in the home kitchen, offering both nourishment and peace of mind when consumed regularly.

Efficacy of Medicinal Diet

The most prominent effect of Lycium barbarum leaf and crucian carp (Carassius auratus) soup lies in its dual regulation of clearing the liver and brightening the eyes, while strengthening the spleen and draining dampness. Lycium barbarum leaves are rich in betaine, rutin, and various amino acids, which can effectively eliminate accumulated lipids and metabolic wastes in the liver, alleviating dryness, photophobia, and blurred vision caused by eye strain. Crucian carp provides easily absorbable complete protein and, through its property of draining dampness, helps the body expel excess dampness, reducing eyelid edema and the sensation of heaviness in the limbs.

Additionally, this soup also nourishes qi and blood while calming the spirit and aiding sleep. The crucian carp (Carassius auratus) broth is rich in collagen and calcium; when combined with the iron and vitamin C found in wolfberry leaf (Lycium barbarum leaf), it promotes hemoglobin synthesis and helps improve sallow complexion, dizziness, and palpitations. For cases of insomnia due to deficiency with restlessness and night sweats caused by excessive thinking or chronic sleep deprivation, regular consumption of this soup can leverage the cooling and moistening nature of wolfberry leaf to guide fire downward, allowing the heart-spirit to return to its proper residence and thereby ensuring restful sleep.

The Role of Traditional Chinese Medicine

Clear the liver and brighten the eyes, with regulated free coursing.

From the perspective of TCM properties, flavors, and meridian tropism, Lycium barbarum leaf (wolfberry leaf) is cool in nature, with a sweet and slightly bitter taste. It enters the Liver and Spleen Meridians (LR, SP). Its heat-clearing action specifically targets the Liver Meridian (LR), enabling it to calm Liver Yang hyperactivity, thereby alleviating red, swollen, and painful eyes as well as headache and dizziness. Carassius auratus (crucian carp) is neutral in nature, with a sweet taste. It enters the Spleen, Stomach, and Large Intestine Meridians (SP, ST, LI). It can tonify the Spleen and open the Stomach, and promote diuresis to remove dampness. The combination of the two—one clearing, the other tonifying—ensures that Liver Qi spreads smoothly without becoming hyperactive, while Spleen transport functions vigorously, allowing dampness to resolve on its own. This is especially suitable for regulating conditions of excessive rising of Liver Qi in spring, or when summer heat-dampness besieges the Spleen in summer.

Tonify without causing stagnation, nourish without being cloying.

Traditional Chinese Medicine emphasizes that “tonifying deficiency should avoid obstructing the stomach,” and the *Gouqiyè Jìyú Tāng* (Lycium Leaf and Crucian Carp Soup) perfectly embodies this principle. The astringent, slightly green flavor of *Gouqiyè* (Lycium barbarum leaves) counterbalances the rich, cloying nature of the crucian carp broth, preventing the epigastric distension and fullness that can result from simply consuming the meat and soup alone. Simultaneously, the warming, moistening quality of the crucian carp (*Carassius auratus*) neutralizes the slight coldness of the *Gouqiyè*, making the overall soup more balanced in nature. This combination allows the medicinal food to nourish the Yin of the Five Zang organs without causing dampness retention or phlegm generation, reflecting the TCM formulation philosophy of “nourishing with clarity, and clarity within nourishment” (bǔ zhōng yǒu qīng, qīng zhōng yù bǔ).

Suitable Population

This soup is especially suitable for office workers and students who spend long hours working on computers, reading on mobile phones, or engaging in frequent eye use. The zeaxanthin and lutein esters abundant in goji leaf (Lycium barbarum leaf) directly act on the macular area of the retina, preventing blue light damage and vision deterioration. Simultaneously, the taurine and zinc content in the soup help relieve visual fatigue and improve night vision adaptation. After drinking it continuously for two weeks, most individuals will notice a significant reduction in symptoms of dry eyes.

Women in the postpartum breastfeeding period, patients recovering from surgery, and the elderly are also ideal candidates for this soup. The lactation-promoting effect of crucian carp soup has been widely validated in folk medicine, while the polysaccharides and selenium in wolfberry (Lycium barbarum) leaves can enhance immune cell activity and accelerate wound healing. For common conditions in the elderly, such as soreness and weakness of the lower back and knees and frequent nocturia, the soup offers an appropriate calcium-to-phosphorus ratio, and combined with the antioxidant effect of wolfberry leaves, it helps delay bone loss and improve kidney qi insecurity.

Contraindicated Populations

Individuals with Spleen and Stomach Deficiency Cold and loose stools should consume with caution. Goji leaves (Lycium barbarum leaf) are cool in nature; if one regularly fears cold, prefers warmth, experiences cold pain in the abdomen, or develops diarrhea after consuming cold foods, excessive intake may further impair Spleen Yang, leading to indigestion or persistent diarrhea. For such individuals, reduce the amount of goji leaves and add two slices of fresh ginger (Zingiber officinale) when decocting to moderate its cooling property.

Patients with acute gout attacks and those with hyperuricemia should control their intake. Although crucian carp (Carassius auratus) is classified as a medium-to-low purine fish, prolonged cooking significantly increases the purine content in the broth, which may trigger red, swollen, hot, and painful joints. It is recommended that such patients eat only the fish meat and discard the broth without drinking it, or substitute the crucian carp with tofu (Glycine max) and pair it with wolfberry leaves (Lycium barbarum leaves) to make a vegetable soup. Additionally, individualized assessment is required for individuals allergic to fish and pregnant women (those with a heat pattern constitution may consume in moderation following medical advice).

Ingredient ratio and formulation

The classic recipe for Crucian Carp Soup with Wolfberry Leaves (Lycium barbarum leaves) is as follows (serves 2-3 people): 500g fresh crucian carp (Carassius auratus, about 1 medium-sized fish), 300g fresh wolfberry leaves (Lycium barbarum leaves), 15g fresh ginger (Zingiber officinale, crushed), 6 red dates (Ziziphus jujuba, about 30g, pitted), 3g salt (season just before serving), 10ml cooking oil (for frying the fish), and 1500ml water. For a richer flavor, 100g lean pork (cut into pieces and blanched) can be added and simmered together, but the amount of salt should be reduced accordingly.

Lycium barbarum leaf (wolfberry leaf) must be selected from the tender tips and young leaves at the top, avoiding coarse, older stems, otherwise the soup will have a noticeable woody, fibrous texture. Crucian carp should be fresh and live, with a weight of 400–600 grams being optimal; if too small, the fish has more bones and less meat; if too large, the flesh tends to be dry and tough. For postpartum lactation promotion, an additional 6 grams of Tetrapanax papyriferus (Tongcao) and 10 grams of Vaccaria segetalis (cowherb seed) may be added and cooked together with the fish to enhance the effect of unblocking the collaterals and promoting milk secretion.

Cooking Method

Step 1: Prepare the ingredients. Scale the crucian carp, remove gills and innards, and thoroughly scrape off the black membrane inside the belly (otherwise it will be very fishy). Pat the fish dry with paper towels to prevent the skin from tearing when frying. Pick the tender goji leaves (Lycium barbarum leaves), soak in lightly salted water for 10 minutes, then drain. Smash the ginger (Zingiber officinale) with a knife. Soak the red dates (Ziziphus jujuba) in warm water until soft, then remove the pits.

Step 2: Pan-fry the fish to set the shape. Heat the wok, pour in cooking oil and swirl to coat the surface evenly. When the oil reaches about 70% heat (moderate-hot), add the crucian carp. Pan-fry over medium heat until both sides are golden brown and the fish is set. Avoid flipping too frequently during this step; each side needs approximately 3 minutes. Once the skin is crisp and golden, gently turn the fish to keep it intact. After frying, drizzle a small amount of yellow wine (about 10 ml) along the edge of the wok to remove any fishy odor and enhance aroma.

Step 3: Simmer into soup. Pour 1500 ml of boiling water directly into the pot, add ginger slices (Zingiber officinale) and red dates (Ziziphus jujuba). Bring to a rapid boil over high heat and maintain a rolling boil for 5 minutes—this is key to achieving a milky-white broth, as the boiling water and fish skin gelatin emulsify quickly during vigorous agitation. Then reduce to low heat, cover the pot, and simmer for 15 minutes to allow the fish’s umami to fully infuse into the soup.

Step Four: Season the leaves. Place all the washed wolfberry leaves (Lycium barbarum leaves) into the pot. Gently press them below the soup surface with chopsticks. Bring to a boil over high heat, then immediately turn off the heat. Use the residual heat to blanch the leaves. Do not cook the wolfberry leaves for too long, otherwise they will turn yellow, lose their aroma, and nutrients will be lost. Finally, add salt and stir well. Serve immediately. The fish can be dipped in soy sauce as a condiment, while the soup should be consumed hot.

Administration Tips

First, the optimal time for consumption is either on an empty stomach in the morning or half an hour before lunch. At these times, the stomach contains less food, allowing the active ingredients in the decoction to directly contact the gastric mucosa, achieving the highest absorption efficiency. Evening consumption should not be too late; it is recommended to finish it at least two hours before bedtime to prevent nocturia from disrupting sleep. Each serving should be 200–250 ml, taken 3–4 times per week. Continuously taking it for four weeks may result in observable constitutional improvement.

Second, this decoction should not be consumed alongside cold-nature fruits (such as watermelon or persimmon), nor should it be taken together with tea. The tannic acid in tea can form insoluble precipitates with the iron in Lycium barbarum (goji berry) leaves, thereby reducing the blood-tonifying effect. Meanwhile, cold-nature fruits like watermelon may counteract the warming effect of ginger and jujube in the decoction, potentially leading to abdominal distension and diarrhea. If you wish to drink it with a meal, it is advisable to pair it with warm-natured staple foods such as millet congee or whole-wheat steamed bread.

Thirdly, leftover broth should be properly stored. If too much is prepared at once, strain out the fish bones and wolfberry leaves (Lycium barbarum leaves) within 30 minutes after turning off the heat, retaining only the pure liquid. Allow it to cool, then seal and refrigerate; it can be consumed within 24 hours. When reheating, bring it to a boil, but avoid repeated heating, as this will gradually increase nitrite levels. Freezing at -18°C can extend storage to one month, though the color and flavor of the broth may slightly diminish after thawing. It is recommended to prepare and consume it fresh whenever possible.