Ginseng, Dendrobium & Sea Cucumber Soup: A Teochew Double-Boiled Tonic
When tonifying in autumn and winter, the greatest worry is "tonifying and catching heat." This Ginseng, Dendrobium and Sea Cucumber Soup, recommended by Guangdong Provincial Hospital of TCM, supplements both qi and blood while remaining non-heating—solving exactly that problem.
Physician's Commentary
👍 Sea cucumber is a precious nourishing food—warm in nature, sweet and salty in flavor. It tonifies the kidney and benefits essence, strengthens yang and nourishes blood, and enriches yin and moistens dryness. It is also low in purine and cholesterol, making it especially suitable for men with the "three highs."
👍 Dendrobium (Shihu) is slightly cold and sweet, with the actions of benefiting the stomach, generating fluids, enriching yin and clearing heat.
👍 Ginseng (forest-grown, Lin Xia Shen) is neutral and sweet; it greatly tonifies original qi, supplements qi and benefits the lung, generates fluids and quenches thirst, and calms the spirit and benefits intelligence.
🌟 Fresh ginger warms the center, harmonizes the stomach, and removes the fishy taste of the sea cucumber.
Combined, these supplement both qi and blood, tonify without causing dryness, and harmonize yin and yang—suitable for general health maintenance.
Five-Day Sea Cucumber Rehydration (Dried)
Throughout: strictly no oil, purified water, clean vessels, daily water changes, soak under refrigeration.
Day 1: Submerge dried sea cucumber in cold water; refrigerate 24 hours, changing water 1–2 times.
Day 2: Once softened, open the abdomen, remove the sand spur, organs and inner membrane; rinse. Place in cold water, bring to a gentle boil, then steep on low heat 30–40 min. Cool naturally; refrigerate overnight.
Day 3: Change water; steep again on low heat 20–30 min; cool, then refrigerate and soak 24 hours—now noticeably expanded.
Day 4: Continue changing water and refrigerating; steep once more as needed until there is no hard core.
Day 5: Done when expanded to 3–4× dried size and soft, glutinous and springy; freeze any unused portion.
⚠️ Key point: absolutely no oil throughout! Oil causes the sea cucumber to "melt its skin" and disintegrate.
Recipe for Four · Teochew-Style Double-Boiling
Ingredients: Sea cucumber 2 pieces (about 56 g / 2 oz each, rehydrated); forest-grown ginseng 30 g; dendrobium 30 g; a few slices of ginger; a pinch of salt.
Method (Teochew style, referencing Shantou Technician College): Teochew stewed dishes emphasize "double-boiling in a steam pot"—clear broth, true ingredient flavor, ample time, light seasoning.
Cut the sea cucumber into sections; slice the ginseng; rinse the dendrobium (soak first if dried); slice the ginger.
Place all into a stewing jar; fill to about four-fifths with clear broth or water.
Cover; traditionally seal with gauze paper or heat-resistant cling film to lock in aroma.
Once the outer pot boils, place the jar inside and double-boil on a gentle simmer for 2–3 hours.
Add only a small pinch of salt just before serving.
One warm bowl down, and original qi is supplemented while yin fluids are nourished.
⚠️ Gentle reminder: Not suitable during colds or fever, in excess-heat patterns, or where yin deficiency with effulgent fire is pronounced; those with weak digestion should take only a little. Dietary education only; does not replace a physician's diagnosis or treatment.