Pholidota chinensis & Pork Stomach Soup: Benefits & Recipe

Introduction to Medicinal Diet

Pholidota chinensis (Stone Fairy Peach, also known as Stone Olive or Rock Lotus) and Pig Stomach Soup is a classic traditional medicinal dish originating from the Lingnan region, with a long history of consumption in the folk cultures of Guangdong, Guangxi, and Fujian provinces. Pholidota chinensis, also called Shi Gan Lan (Stone Olive) or Shi Shang Lian (Rock Lotus), is an epiphytic orchid that grows on rocks or tree trunks. Its fleshy, succulent pseudobulbs resemble olives in shape, hence its common name. This soup skillfully combines the moistening and clearing nature of Pholidota chinensis with the tonifying properties of pig stomach. The resulting broth is milky white, rich and smooth in texture, with a naturally sweet and refreshing taste. It is not only an excellent daily nourishing tonic but also a beneficial formula for regulating the digestive system.

The combination of *Pholidota chinensis* (rock pholidota) and pig stomach is not coincidental, but rather a classic embodiment of the TCM dietary principles “like-treats-like” and “compatibility of natures and flavors.” Pig stomach is the stomach of the pig; traditional Chinese medicine holds that it can “supplement deficiency and loss, and fortify the spleen and stomach.” *Pholidota chinensis* excels at nourishing yin and clearing heat, transforming phlegm and stopping coughs. When cooked together, they balance cold and warm, supplementing without causing dryness, moistening without causing greasiness. This combination is especially suitable for modern individuals who, due to irregular diet and overwork from late nights, present with a state of both spleen and stomach deficiency and vacuity fire flaming upward.

Efficacy of Medicinal Cuisine

The main therapeutic actions of Pholidota chinensis (Rock Tea) and Pork Stomach Soup center on “nourishing stomach yin, clearing deficiency heat, and strengthening spleen qi.” It provides good relief for symptoms such as epigastric dull pain, dry mouth and tongue, poor appetite, and dry stools due to stomach yin deficiency. At the same time, it can also clear deficiency fire generated by overwork or prolonged illness, alleviating discomforts like heat in the palms and soles, night sweats, restlessness, and insomnia.

From a nutritional perspective, Pholidota chinensis (rock bulbophyllum) is rich in polysaccharides, flavonoids, and various amino acids, offering antioxidant and immune-enhancing effects. Pork stomach (pig stomach) provides abundant protein, vitamin A, vitamin E, and minerals such as calcium, iron, and zinc, which can effectively repair the gastric mucosa and promote digestive secretion. Their combination makes this soup particularly advantageous for nourishing the digestive system and boosting the body’s resistance.

Summary of Core Functions

Nourish the stomach and generate fluids, nourish yin and clear heat, fortify the spleen and supplement qi. Long-term moderate consumption helps improve the accompanying symptoms of stomach disorders such as chronic gastritis and gastric ulcers, and promotes recovery from post-illness debilitation.

Functions of Traditional Chinese Medicine (TCM)

Based on the theory of nature, flavor, and meridian tropism in Traditional Chinese Medicine (TCM), *Pholidota chinensis* (Chinese pholidota) is sweet and slightly bitter in flavor, cool in nature, and enters the Lung (LU) and Stomach (ST) meridians. Its sweetness can tonify and supplement, its slight bitterness can clear heat, and its cool nature can clear and resolve stagnant heat. Therefore, it is most effective for treating dry cough with scant sputum, sore throat, and patterns of Stomach heat with fluid damage due to Lung and Stomach yin deficiency. *Sus scrofa domesticus* stomach (pork stomach) is sweet in flavor, warm in nature, and enters the Spleen (SP) and Stomach (ST) meridians. It directly tonifies and supplements the qi of the Spleen and Stomach, especially suitable for individuals with Spleen and Stomach deficiency cold and impaired transportation and transformation. One is cool and one is warm, one clears and one tonifies, forming an excellent compatible relationship.

The brilliance of this soup lies in its ability to “clear and tonify simultaneously.” For many modern individuals, pure warming tonification tends to cause fire to flare upward, while pure clearing may injure the yang qi. Yet the Pholidota chinensis (Pholidota) and Pig Stomach Soup perfectly resolves this contradiction. The cool nature of Pholidota chinensis (Pholidota) counteracts the warm nature of pig stomach, allowing tonification without dryness; conversely, the warm nature of pig stomach prevents Pholidota chinensis (Pholidota) from being overly cold and damaging spleen yang. This relationship of mutual restraint and mutual complementation is a vivid embodiment of the wisdom of “compatibility” (peiwu) in the science of Chinese herbal formulas.

Indications

Pholidota chinensis (Chinese pholidota) and Pig’s Stomach Soup is highly suitable for patients with chronic gastritis of the “Stomach Yin Deficiency Pattern,” characterized by a gnawing sensation or discomfort in the stomach, hunger without desire to eat, dry mouth and lips, and a red tongue with scanty coating. For such individuals, incorporating this soup into daily dietary therapy alongside long-term Western medication or standard treatment can effectively alleviate discomfort symptoms and accelerate the repair of the gastric mucosa.

In addition, it is also suitable for the following groups: office workers who frequently stay up late or overuse their brains, leading to Yin deficiency with effulgent fire; patients recovering from chronic respiratory diseases, such as those with dry cough without phlegm or scanty sticky phlegm; and elderly individuals with Spleen and Stomach function decline and weakened digestive absorption due to aging or recent recovery from a major illness. For children with poor appetite and emaciation caused by Spleen and Stomach deficiency, it may also be taken in moderation under medical guidance.

Contraindicated Populations

Although this soup is excellent, it is not suitable for everyone. Because Pholidota chinensis (Rock Orchid) is cool in nature, and although pork stomach is warm in nature, it is still a greasy food. Therefore, it should not be consumed by those in the early stages of an External Wind-Cold or Wind-Heat Common Cold, presenting with cough and copious clear, thin phlegm, fever, and aversion to cold, as this may trap the pathogen (bi men liu kou) and aggravate the condition. Additionally, individuals with internal exuberance of Damp-Heat—characterized by a yellow, thick, and greasy tongue coating and sticky, sluggish stools—should also use caution, as its nourishing properties may promote dampness and engender heat.

An even more important contraindication is: individuals with severe Spleen-Stomach Deficiency Cold (i.e., those who normally experience abdominal pain and diarrhea after consuming raw or cold foods, along with cold limbs and loose, unformed stools) may still find this soup too cooling if consumed alone. It is recommended to add warming ingredients such as Shengjiang (Zingiber officinale, Ginger), Baijiao (Piper nigrum, White Pepper), or Huangqi (Astragalus membranaceus, Astragalus) under the guidance of a licensed TCM practitioner to adjust its nature. Additionally, those allergic to pig stomach or Shixian Tao (Pholidota chinensis), pregnant women, and patients during an acute flare-up of gout should avoid consumption.

Proportions of ingredients in a food formula

To ensure the best medicinal efficacy and flavor of the herbal soup, precise proportions of ingredients are crucial. The following is a recommended recipe for 2-3 servings: Fresh Pholidota chinensis (Shi Xian Tao, with leaves) 150 g (if using dried, 30 g); 1 fresh pig stomach (about 500 g); 100 g lean meat to enhance the umami of the broth; 2 dried Chinese dates (蜜枣, Fructus Jujubae) to harmonize the flavor and add moistening effects; 5 slices fresh ginger (Rhizoma Zingiberis Recens) to remove fishy odor and dispel cold; salt to taste for final seasoning. It is recommended to use 2000–2500 ml of water.

Among them, fresh *Pholidota chinensis* (rock orchid) with leaves is best, as the leaves also contain rich active constituents and add a fragrant aroma to the soup. The pig stomach must be fresh, not frozen, to ensure texture and nutritional value. Honey dates (candied jujube) cannot be omitted; their sweetness can neutralize the slight bitterness of other medicinal herbs, making the soup more palatable. The amount of fresh ginger (*Zingiber officinale*) can be adjusted slightly according to individual constitution; for those with Spleen and Stomach Cold pattern, 8–10 slices can be used.

Preparation Method

Step 1: Prepare the ingredients. Rinse the fresh Shi Xian Tao (Pholidota chinensis, stone immortal peach) repeatedly under clean water to remove sediment from the root hairs, pick off withered leaves, retain fresh leaves and pseudobulbs, and drain well. Peel off the white fascia and excess fat from the surface of the pig stomach (pig tripe). Turn it inside out, then rub vigorously with flour and salt three times. Rinse thoroughly with clean water to eliminate any unpleasant odor. Finally, blanch the pig stomach in boiling water for 3 minutes, remove and scrape off the white film on the surface, then cut into wide strips.

Step 2: Simmering. Place the prepared pork stomach strips, lean meat pieces, honey dates, and ginger slices into a soup pot. Add enough water to cover, then bring to a boil over high heat. Once boiling, skim off any foam, reduce the heat to low, and simmer gently for 1 hour, until the pork stomach can be easily pierced with chopsticks. At this point, add the washed Pholidota chinensis (rock fairy orchid) and continue simmering over low heat for another 30 minutes. Note that Pholidota chinensis should not be simmered for too long, to prevent excessive loss of its refreshing aroma.

Third step: Seasoning and Removing from Heat. Before turning off the heat, add an appropriate amount of salt according to personal taste, stir well, and let it stand for 2 minutes before removing from the heat. Before serving, remove the residue of *Pholidota chinensis* (Rock Bulbophyllum) — the leaves can be discarded, while the pseudobulbs can be chewed to extract the juice, and then the residue is spat out. Ladle the soup and the pork stomach together into a bowl. The pork stomach can be cut into thin strips and enjoyed by dipping in a small amount of soy sauce or pepper salt, resulting in an excellent flavor.

Drinking Tips

First, the optimal time for consumption is one hour before or after a meal. Taking it on an empty stomach enhances absorption of the medicinal constituents, but for individuals with gastric hyperacidity, it is recommended to take it warm one hour after meals to avoid gastric irritation. Consume 2–3 times per week; overuse is not advised. A continuous course should not exceed two weeks, followed by a 3–5 day interval before resuming.

Secondly, the soup is best consumed warm. The *Pholidota chinensis* and Pork Stomach Soup emphasizes “warm administration” – consuming it when too cold damages Spleen and Stomach Yang Qi, while too hot burns the esophageal mucosa. The prepared soup should be drunk at 40–50°C, a temperature at which its rich, savory flavor can be fully appreciated, and its Stomach-nourishing effects are maximized. In summer, the soup can be allowed to cool to warm before drinking; it is not recommended to be served chilled or iced.

Thirdly, storage and reuse of leftover soup. If the soup is not finished in one sitting, separate the soup from the pork stomach and refrigerate them individually. The pork stomach can be kept fresh for up to 2 days, while the soup can be refrigerated for 3 days. When reheating for consumption, ensure it is thoroughly brought to a boil; do not simply microwave it. Leftover pork stomach can also be shredded and stir-fried with green peppers or garlic sprouts to make a delicious home-style dish, thereby achieving the principle of “one soup, two uses” and making the most of the ingredients.