How to Make Shashen Yuzhu Old Duck Soup: Benefits & Recipe

Introduction to Medicinal Diet

Glehnia Root (Glehnia littoralis) and Solomon’s Seal Rhizome (Polygonatum odoratum) stewed with old duck is a classic Cantonese medicinal dish with a long history. By simmering these two Chinese medicinal herbs together with nutrient-rich duck meat, the soup retains the duck’s umami flavor while incorporating the sweet, moistening properties of the herbs. This soup is especially popular in the Lingnan region, where people often consume it to nourish the body during the dry autumn and winter seasons or when feeling fatigued.

There are two types of Shashen: Southern Shashen (Adenophora stricta, Straight Ladybell) and Northern Shashen (Glehnia littoralis, Coastal Glehnia). Here, Northern Shashen is commonly used; it is sweet in flavor and moist in nature. Yuzhu (Polygonatum odoratum, Fragrant Solomon’s Seal) is the rhizome of a plant in the Lily family, neutral in nature and rich in moisture. For the old duck, choose a one-year-old water duck or spotted duck; its flesh is firm with moderate fat content. When simmered together with the herbs, the soup is clear in color and rich in taste, making it a classic example of combining food and medicine.

Efficacy of Medicinal Diet

The primary efficacy of old duck stewed with Adenophora root (Sha Shen) and Polygonatum odoratum (Yu Zhu) is to nourish yin and moisten dryness, making it particularly suitable for autumn or dry environments. It can alleviate symptoms of yin deficiency such as dry mouth and tongue, dry and sore throat, and dry cough with scant sputum. Additionally, this soup helps clear deficiency heat, offering significant improvement for symptoms of yin deficiency with effulgent fire, such as afternoon tidal fever and night sweats.

In addition, this soup also has the effect of nourishing the stomach and generating fluids. Adenophora (沙参) and Polygonatum odoratum (玉竹) can promote gastric juice secretion, enhance digestive function, and help regulate conditions such as poor appetite and gastric burning sensation due to stomach yin deficiency. Duck meat itself is cool in nature, and when combined with the medicinal herbs, it can clear accumulated internal heat and allow the qi mechanism to flow smoothly throughout the body.

Functions of Traditional Chinese Medicine

Functions of Shashen (Glehnia root)

Sha Shen (Glehnia root, Radix Glehniae) is sweet and slightly bitter in taste, slightly cold in nature, and enters the Lung (LU) and Stomach (ST) meridians. It nourishes yin and clears Lung heat, and benefits the Stomach to generate fluids. According to the *Bencao Congxin* (New Compilation of Materia Medica), Sha Shen “specifically tonifies Lung yin and clears Lung fire,” making it particularly suitable for dry cough due to Lung heat and consumptive cough. When combined with Yu Zhu (Polygonatum root, Rhizoma Polygonati Odorati), it enhances the power of nourishing yin.

Functions of Yu Zhu (Polygonatum odoratum, Solomon’s Seal)

Polygonatum odoratum (fragrant solomonseal) is sweet in taste and neutral in nature, entering the Lung (LU) and Stomach (ST) meridians. Its texture is moist and supple, excelling in nourishing yin and moistening dryness, engendering fluids and quenching thirst. The *Bencao Gangmu* states that it “treats wind-warmth with spontaneous sweating and burning heat, as well as consumptive malaria with alternating chills and fever, and deficiency and weakness of the spleen and stomach.” Polygonatum odoratum gently tonifies without being cloying, making it especially suitable for long-term use.

The actions of old duck (Anas platyrhynchos domestica, aged)

Old duck is sweet and salty in taste, cool in nature, and enters the Spleen, Stomach, Lung, and Kidney meridians. It greatly tonifies deficiency and fatigue, nourishes yin and the stomach, and promotes urination to reduce edema. Duck meat is rich in protein and vitamins; when cooked with medicinal herbs, it can help the medicinal power to better exert its nourishing effect.

The three substances in combination achieve the effects of nourishing yin and clearing heat, moistening the lung and nourishing the stomach. They are especially suitable for patterns of Lung-Stomach Yin Deficiency with Internal Harassment of Deficiency Fire.

Suitable Population

For individuals who frequently stay up late or overexert themselves, leading to yin fluid consumption—such as white-collar workers and students—this soup can help alleviate dry mouth and tongue, dry eyes, and deficiency-induced vexation and insomnia. It is also suitable for those who smoke long-term or work in dry environments, as it moistens the lungs and clears the throat.

Patients with chronic bronchitis, tuberculosis in the recovery period, and diabetic patients with yin deficiency and dry heat pattern may use this as an auxiliary dietary therapy under physician guidance. For menopausal women experiencing hot flashes, night sweats, and irritability, consuming it once or twice weekly can help regulate the balance of yin and yang.

Contraindicated Populations

Those with Spleen and Stomach Deficiency Cold should avoid excessive consumption. This group often manifests as aversion to cold, cold pain in the abdomen, and loose stools. Since Adenophora root (沙参), Polygonatum odoratum (玉竹), and duck meat are all cool in nature, consumption may aggravate diarrhea and indigestion. Therefore, they should be used sparingly or cooked together with warm-natured condiments such as fresh ginger (生姜) and black pepper (胡椒).

Those with external contraction of wind-cold or internal exuberance of damp-heat are contraindicated. If the patient is in the early stage of a common cold (aversion to cold with fever, headache, heavy body sensation), or has cough with copious white phlegm, or presents with internal dampness (thick, greasy tongue coating, epigastric and abdominal fullness), consumption is not advisable, as it may assist dampness and retain pathogenic factors, thereby prolonging the disease course.

Ratio of ingredients in the formula

Main Ingredients: One old duck (approximately 1000g, adjust according to actual size), 30g Glehniae Radix (Glehnia root, Bei Shashen), 30g Polygonati Odorati Rhizoma (Solomon’s seal rhizome, Yuzhu). If using Adenophorae Radix (Adenophora root, Nan Shashen), increase the dosage to 40–50g as its action is slightly weaker. For Yuzhu, choose those with a yellowish-white color and semi-transparent quality for best results.

Seasonings and condiments: Fresh Ginger 15g (sliced), Goji Berry (Lycium barbarum) 10g (for color and aroma enhancement), cooking wine 20ml, salt to taste (approx. 5g, final seasoning). Additionally, 5 Red Dates (Ziziphus jujuba, pitted) may be added to harmonize the medicinal properties, though this is optional. Precise measurement of all ingredients ensures a balance between therapeutic effect and flavor.

Preparation Method

Step 1: Slaughter and pluck the old duck, remove the internal organs, and chop into small pieces. Soak in cold water for 30 minutes, changing the water twice to remove blood and odor. Meanwhile, rinse Adenophora root (Sha Shen) and Polygonatum odoratum (Yu Zhu) with clean water. If the herbs are large, break them into smaller sections.

Step 2: Place the duck meat in cold water and add two slices of Zingiber officinale Roscoe (Ginger) and a little cooking wine. Bring to a boil over high heat, skim off the foam, then remove and rinse with warm water. This blanching step is very important, as it further removes any gamey or fishy odor and keeps the broth clear.

Step 3: Place the prepared duck meat, Adenophora root (Shashen), Solomon’s seal rhizome (Yuzhu), and ginger slices into a clay pot or double-boiler. Add enough clean water (approximately 2500–3000 ml, submerging the ingredients by 3–5 cm). Bring to a boil over high heat, then reduce to low heat and simmer gently. Simmer for no less than 1.5 hours, until the duck meat can be easily pierced with chopsticks.

Step 4: Add Goji berries (Lycium barbarum) and salt for seasoning 10 minutes before turning off the heat. Note that salt should not be added too early, as it may harden the meat. After turning off the heat, skim off any surface oil, then ladle into bowls and serve. For a richer flavor, allow the soup to rest in residual heat for another 15 minutes before drinking.

Drinking Tips

1. This soup should be taken warm one hour after meals, 1–2 small bowls daily, with a course of 3–5 consecutive days. Avoid excessive consumption to prevent a cloying, greasy quality from impairing the Stomach (Wei). For those with weaker constitution, replace the old duck with half a duck and add 5g each of Adenophorae/Glehniae Radix (Adenophora root) and Polygonati Odorati Rhizoma (Solomon’s seal rhizome).

2. When making soup, if an old female duck is used, the fat content will be higher. The fatty tissue under the duck’s skin can be removed before simmering, or the solidified fat can be skimmed off after the soup has cooled. This is especially suitable for individuals with hyperlipidemia.

3. If pregnant women and children need to consume this, the dosage of medicinal herbs should be reduced (e.g., reduce Radix Adenophorae (Adenophora root) and Rhizoma Polygonati Odorati (Fragrant Solomon’s Seal) to 15 grams each), and add a few slices of Pericarpium Citri Reticulatae (tangerine peel) to regulate qi and harmonize the stomach. It is best to do so under the guidance of a physician or pharmacist. During the period of administration, avoid spicy and fried foods to prevent affecting the medicinal efficacy.