Soup Name:  Old Cucumber with Chinese Yam in Pork Broth
Traditional Chinese Name: 老黃瓜淮山湯 (lǎo huáng guā huái shān tāng)

This old cucumber soup is a Chinese classic that is ideal for the wet and stuffy spring season.  It helps eliminate body moisture and heat and has a hiuretic effect on the body.  Combined with the Chinese yam, it creates a milky broth that is slightly sweet in taste and very rich in flavours. 

What Ingredients are required?

1 medium-sized old cucumber
1 pound of fresh pork bones
1 foot of fresh chinese yam
15 fresh gingko bilobas
10-12 lotus seeds
3-4 large dried dates
2-3 L of water
1-2 teaspoons of salt

How do I prepare it?

  1. Pre-marinate the pork with the salt and let it sit for at least an hour (overnight is best)
  2. Begin boiling your soup water
  3. Soak gingko biloba, dates and lotus seeds in warm water
  4. Blanch the pork in a separate pot of boiling water
  5. Wash, peel and cut Chinese yam (be careful to wear gloves as the raw yams will make your skin itchy upon contact)
  6. Wash and peel old cucumber.  Keep the skin and remove seed pouch.  Cut into large cubes.
  7. Bring water to a boil and put all the ingredients in together.  Bring to boil.
  8. Reduce to low heat and simmer for 3 hours.
  9. Serve and enjoy!

Any benefits?

  • This is a neutral and healthy soup for children
  • Old cucumber is effective in clearing heatiness
  • This soup is great for the wet and stuffy spring season

Any precautions?

  • It has a mild effect of reducing heatiness, although it is not a severely cooling soup
  • Not recommended to drink if you have a cough as any “cold” soups do not help with cough symptoms
  • Chinese yam will make your skin itchy upon contact, so be sure to wear gloves when handling fresh Chinese yams