Introduction to Medicinal Diet
Shashen Baihe Eel Soup (沙参百合鳝鱼汤) is a traditional nourishing medicinal diet originating from the Lingnan region. It is made with Shashen (Adenophora root), Baihe (Lily bulb), and fresh eel as main ingredients, supplemented with a small amount of Shengjiang (Fresh ginger) and Gouqi (Goji berry), slowly simmered over low heat. This soup skillfully combines the umami of eel, a prized aquatic ingredient, with the moistening properties of herbs. The soup is milky white and clear, with a sweet and refreshing taste. It can serve as a daily soup dish while also providing significant regulating effects. Eel is known as the “water ginseng” for its tender flesh and rich nutrition. When paired with Shashen and Baihe, it gains a warm but not drying quality.
In folk tradition, this soup is commonly used as a nourishing tonic during autumn and winter, especially suitable for seasons when the climate is dry and the body is prone to fatigue. It is neither warming nor cooling, combining clearing and supplementation, making it a rare and balanced tonic formula. Modern people, under high work pressure and frequent late nights, are prone to suboptimal health conditions such as yin-fluid deficiency (yin deficiency with fluid depletion) and dry cough due to lung dryness (lung dryness pattern). The Adenophora-Lily-Eel Soup (Shashen Baihe Shanyu Tang) is an ideal dietary therapy choice that helps restore the body’s balance and enhance internal vitality.
Regarding Adenophora Root and Lily Bulb
The root of Adenophora (南沙参, Southern Sha Shen) and the root of Glehnia (北沙参, Northern Sha Shen) are two varieties of Sha Shen, both of which share the functions of nourishing Yin, clearing the Lung, benefiting the Stomach, and generating fluids. They are commonly used Yin-tonifying herbs in TCM clinical practice. Lily bulb (百合, Bulbus Lilii) is renowned for its actions of clearing the Heart, calming the spirit, moistening the Lung, and stopping cough. It serves both as a medicinal herb and a common food ingredient. When used in combination, these herbs enhance each other’s effects, making the action of nourishing Yin and moistening dryness more pronounced.
Efficacy of Medicinal Diet
The overall efficacy of the Shashen Baihe Eel Soup centers on nourishing yin and moistening the lung, supplemented by boosting qi and nourishing blood, while also fortifying the spleen and harmonizing the stomach, and strengthening the sinews and bones. Eel (Monopterus albus) is rich in high-quality protein, DHA, and various trace elements, helping to supplement qi and blood and improve deficiency-consumption states. Glehnia root (Glehnia littoralis) and Lily bulb (Lilium brownii) provide cooling, moistening nourishment at the herbal level, alleviating symptoms of autumn dryness such as dry mouth, thirst, and throat discomfort. The three ingredients complement each other, making this soup a mild yet comprehensive restorative dish.
Long-term moderate consumption helps improve symptoms such as dry skin, withered hair, and dry stools caused by Yin deficiency. For individuals recovering from illness or those with postpartum Qi and Blood deficiency, this soup also serves as an excellent supportive dietary remedy. Unlike heavy tonic soups, the *Adenophora* and Lily Bulb Eel Soup is milder in nature, unlikely to cause heatiness or cloying stagnation that impairs the stomach, and is thus suitable for sustained consumption as a nourishing dietary therapy over an extended period.
The functions of Traditional Chinese Medicine
According to the theory of TCM properties, flavors, and meridian tropism, Sha Shen (Glehnia root, *Glehnia littoralis*) has a sweet flavor and slightly cold nature, and enters the Lung (LU) and Stomach (ST) meridians. It excels at nourishing yin and clearing Lung heat, benefiting the Stomach and engendering fluids. It is particularly suitable for Lung heat with dry cough, and dry mouth and tongue due to Stomach yin deficiency. Bai He (Lily bulb, *Lilium brownii*) has a sweet flavor and slightly cold nature, and enters the Heart (HT) and Lung (LU) meridians. It both moistens the Lung to stop cough and clears the Heart to calm the spirit. It has good effects on deficiency vexation and palpitations, insomnia and dream-disturbed sleep. Huang Shan (Ricefield eel, *Monopterus albus*) has a sweet flavor and warm nature, and enters the Liver (LR), Spleen (SP), and Kidney (KI) meridians. Its actions include supplementing qi and blood, strengthening sinews and bones, and dispelling wind-damp. As a “flesh-and-blood sentient substance,” it directly nourishes the essence and blood of the body.
The combination of these three ingredients harmonizes cold and warm properties, providing tonification without causing stagnation. The slight cool nature of Adenophorae Radix (Adenophora root) and Lilii Bulbus (Lily bulb) moderates the warming and tonifying effect of Monopterus albus (Ricefield eel), balancing the overall medicinal properties. This preserves the nourishing action while avoiding the drawback of warm dryness damaging yin. From the perspective of qi, blood, and body fluids, this soup simultaneously addresses three dimensions: supplementing qi, nourishing blood, and engendering fluids. It provides comprehensive regulation for the symptom complex of Qi and Yin deficiency, including fatigue, dry mouth, deficient cough, and soreness and weakness of the lower back and knees. Additionally, fresh ginger (Zingiberis Rhizoma Recens) is added to remove fishy odor and enhance flavor, while also warming the middle and dispelling cold, counteracting the slightly cool nature of the formula. This makes the soup more suitable for individuals with weaker spleen and stomach function.
Indications
Adenophora and Lily Bulb Eel Soup is particularly suited for individuals with a Yin deficiency constitution or a Dryness-Heat constitution. Such individuals typically present with a thin body type, hot palms and soles, dry mouth and throat, a preference for cold drinks, dry stools, and a red tongue with scant coating. During the dry autumn and winter seasons, or for those who spend long periods in air-conditioned environments, they are prone to dry cough due to Lung dryness and throat discomfort. Drinking this soup can effectively alleviate these symptoms.
Additionally, this soup is suitable for the following populations: urban white-collar workers under high work pressure who often stay up late, leading to depletion of yin fluids; patients in recovery after illness or surgery with qi and blood deficiency; menopausal women who frequently experience yin deficiency manifestations such as hot flashes, night sweats, and five-center heat (heat in the palms, soles, and chest); as well as middle-aged and elderly individuals seeking to strengthen their constitution and improve immunity. For professionals who rely heavily on their voices—such as teachers, broadcasters, and singers—this soup helps moisten the throat and protect the vocal cords, making it a highly practical throat-nourishing medicinal diet.
Contraindicated populations
Although the Shashen (Adenophora or Glehnia root) and Baihe (Lily bulb) Eel Soup is relatively balanced in nature, certain individuals should use it with caution or avoid it altogether. Those with Spleen Deficiency and Dampness Excess should not consume it in large quantities; this pattern often presents with a heavy sensation in the body, abdominal distension, loose and unformed stools, and a thick, white, greasy tongue coating. Consuming nourishing soups may aggravate the dampness stagnation and lead to poor digestion. It is also unsuitable for those with Phlegm-Dampness Congestion and copious, thin, clear phlegm with cough, as both Shashen and Baihe have lung-moistening effects that may make it more difficult to expel the damp-phlegm.
People with allergies to seafood or fish should avoid consuming eel soup to prevent allergic reactions. When external invasion of wind-cold is severe—i.e., during the early stage of a cold with symptoms such as aversion to cold, fever, headache, and body aches—nourishing medicinal food should also be avoided, so as not to lock the door on the pathogen and make it difficult for the external pathogen to be expelled. Additionally, pregnant women should consult a professional TCM practitioner before consumption. Although eel, Adenophora root (Radix Adenophorae), and lily bulb (Bulbus Lilii) are all relatively safe ingredients, the constitution during pregnancy is special, and judgments need to be made based on individual circumstances.
Ingredient ratio of the medicinal food formula
To prepare the Sha Shen Bai He Eel Soup accurately, precise ingredient proportions are essential for optimal efficacy. Below is the standard recipe for four servings: One fresh eel, approximately 500g, preferably with smooth skin, abundant mucus, and lively activity. 20g of Northern Glehnia root (Bei Shashen, Glehnia littoralis) or 25g of Southern Adenophora root (Nan Shashen, Adenophora tetraphylla) – the best grade features thick, firm roots with a yellowish-white color. 15g of dried Lily bulb (Bai He, Lilium lancifolium), selecting intact, fleshy, pure white bulbs without mold. 10g of Goji berries (Gou Qi Zi, Lycium barbarum), choosing large, plump, moist, and glossy red fruits.
As for auxiliary ingredients, prepare 15 to 20 grams of fresh ginger (about one medium-sized piece), crushed to release its juice—this removes fishy odors and harmonizes the medicinal properties. Use 10 ml of cooking wine for marinating to eliminate fishiness, and 3 to 4 grams of table salt for final seasoning. If a sweeter soup is desired, add 3 to 4 pitted red dates (Fructus Jujubae), but note that red dates are warm in nature; individuals with a tendency toward heat patterns may omit them. Once all ingredients are ready, proceed to the cooking process.
Preparation method
Step 1: Prepare the ricefield eel (Monopterus albus). Place the eel in a basin, add a pinch of salt and an appropriate amount of water, then soak for about 15 minutes to remove some of the slime. Remove the eel and gently tap the body with the back of a knife to make the flesh looser and easier to absorb flavor. Cut the eel into sections approximately 5 cm long, place them in a bowl, add cooking wine and a few slices of ginger (Zingiber officinale), and marinate for 10 minutes to thoroughly eliminate any fishy odor.
Step two: Prepare the herbs. Quickly rinse the Glehnia root (Glehniae Radix) under clean water to remove surface dust, then place it in a bowl and soak in warm water for 20 minutes to facilitate the release of medicinal properties. Soak the dried lily bulb (Lilii Bulbus) and Goji berries (Lycii Fructus) separately in cold water for 10 minutes; after rehydration, drain and set aside. Crack the fresh ginger (Zingiberis Rhizoma Recens) into chunks without chopping finely—this allows the flavor to be released while making it easier to remove later.
Step three: Blanching treatment. Add an appropriate amount of clean water to the pot, bring to a boil over high heat, then add the marinated eel pieces. Quickly blanch for about 1 minute, until the flesh changes color, then immediately remove and rinse off any surface foam under warm running water. This step effectively removes fishy odor and impurities, resulting in a clearer final soup.
Step 4: Simmer the soup. Place a clay pot or soup pot, add approximately 2000 ml of water, then add the blanched eel segments, soaked Adenophora root (Radix Adenophorae), soaked lily bulb (Bulbus Lilii), and smashed fresh ginger (Rhizoma Zingiberis Recens). Bring to a boil over high heat, skim off any foam that rises to the surface, then reduce the heat to low, cover, and simmer gently for 40 to 45 minutes. Five minutes before turning off the heat, add the soaked goji berries (Fructus Lycii) and continue simmering until the time is up.
Step 5: Season and serve. Just before turning off the heat, add an appropriate amount of table salt to season—be careful not to use too much salt, as it may mask the natural freshness of the soup. Stir evenly, then ladle the soup into bowls. Remove the ginger slices and any small herb residues from the surface, and enjoy while hot. The eel meat and lily bulb in the soup are both edible; the Adenophora root (Sha Shen) has relatively coarse fibers and may be removed and discarded, or chewed and the residue spat out.
Drinking Tips
First, the timing of consumption is important. Sha Shen Bai He Eel Soup (Adenophora root and Lily bulb with rice field eel) is best suited for consumption in autumn and winter, especially from the Autumnal Equinox to the Beginning of Spring, when the body needs to nourish yin and moisten dryness to cope with climate changes. It is recommended to drink half a bowl of soup before lunch or dinner to moisten the digestive tract and stimulate appetite. Consume 2 to 3 times per week for a course of 3 to 4 weeks for more sustained effects.
Second, storage and reheating methods. If a larger quantity is prepared at one time, allow the decoction to cool naturally, then portion it into sealed containers and store in the refrigerator. It is recommended to consume within two days. When reheating, it is best to use a clay pot or ceramic pot over low heat to warm slowly, avoiding high-temperature rapid heating in a microwave oven, so as not to destroy the active constituents in the decoction. If the decoction congeals into a gelatinous state upon cooling, this is normal; it will return to its original state upon reheating.
Third, individualized seasoning suggestions. The nature of this soup is偏向清润 (clear and moistening), with a relatively light taste. If one prefers a richer flavor, a small amount of white pepper powder can be added before removing from heat to enhance freshness and aroma, but care should be taken not to overpower the original flavors. For individuals with a cold constitution, the amount of ginger (Zingiber officinale) can be increased to 20 grams, or 2-3 slices of Danggui (Angelica sinensis) can be added to the soup to enhance its warming and tonifying effects. However, for any self-added herbs, it is recommended to consult a professional TCM practitioner first to ensure compatibility, safety, and efficacy.