When mentioning phlegm, people often think of the tangible phlegm that is coughed up, but in Traditional Chinese Medicine (TCM), “phlegm” also includes intangible phlegm that can spread throughout the body. TCM believes that “the spleen is the source of phlegm production.” As we enter the minor cold solar term, the weather becomes increasingly cold, and with the consumption of warm, rich foods, the spleen and stomach’s circulation function declines and becomes overloaded, easily leading to the production of turbid phlegm. The cold air in winter can easily condense in the meridians, exacerbating the stagnation of Qi and blood, which increases phlegm-dampness. The characteristics of a phlegm-damp constitution include excessive eating, insufficient righteous Qi, and an inability to expel excess nutrients, which then stagnate in the body and become waste. Therefore, individuals with a phlegm-damp constitution should consume more foods that resolve accumulation, transform phlegm, and promote the flow of Qi in winter. Today, we recommend trying Bai Luobo Chenpi Gu Soup (White Radish and Dried Tangerine Peel Bone Soup).
Ingredients
Main Ingredients: Bai Luobo (White Radish) 200-400g, Chenpi (Dried Tangerine Peel) 5-10g, several sections of pig spine bones (preferably with more bones and less meat).
Supporting Ingredients: 3 slices of fresh ginger, appropriate amount of salt.
The greatest harm of phlegm-dampness to the body is that it obstructs the flow of Qi and blood. Phlegm-dampness is characterized by a thick and greasy tongue coating, a swollen tongue shape, a corpulent body, especially a large abdomen, daytime drowsiness, nighttime snoring, a greasy feeling on the body, excessive phlegm, sticky stools, and a preference for rich and fatty foods. When we observe a thick and greasy tongue coating along with other symptoms that match phlegm-dampness, we can use dietary therapy to assist the righteous Qi while incorporating foods that transform phlegm and eliminate dampness to help the body restore the flow of Qi and blood. Bai Luobo descends Qi and resolves stagnation, transforming phlegm; Chenpi regulates Qi and strengthens the spleen, dries dampness and transforms phlegm. Together, they are paired with an appropriate amount of pig bones, following the principle of more bones and less meat, making it a suitable soup for those with a phlegm-damp constitution in winter.
Video Tutorial
Message of the Soup
Bai Luobo and Chenpi complement each other; Bai Luobo tempers the sharp and spicy qualities, and together they compose a melody of promoting Qi, drying dampness, and transforming phlegm. It feels as if the collision of these ingredients unlocks a youthful secret, with the soup and ingredients infused with a fresh fragrance reminiscent of new oranges, making this soup refreshing and elegant.
◆ Bai Luobo: Cool in nature, sweet and pungent in flavor, enters the liver, stomach, lung, and large intestine meridians; it has the functions of clearing heat and generating fluids, cooling blood and stopping bleeding, descending Qi and broadening the middle, resolving food stagnation, opening the appetite, strengthening the spleen, and transforming phlegm.
◆ Chenpi: Bitter and pungent in flavor, warm in nature, enters the lung and spleen meridians. It regulates Qi and strengthens the spleen, disperses and warms, has a fragrant and drying quality, can relieve lung Qi stagnation, and can dry dampness and transform phlegm.
◆ Pig Spine Bones: Sweet in flavor, slightly warm in nature, enters the kidney meridian, has the effect of nourishing kidney Yin and replenishing essence.
Tips
Those with Qi deficiency, diarrhea, or spleen and stomach deficiency should be cautious and consume Bai Luobo in moderation, and it is not advisable to consume it with tonifying foods. Chenpi is not suitable for those with Qi deficiency and dry cough due to Yin deficiency.
The phlegm-damp constitution can be further divided into cold and heat types, one arising from cold condensation and the other developing into phlegm-heat. For this soup, we can adjust the ingredients ourselves; for the pig spine bones, we should follow the principle of more bones and less meat to avoid worsening the condition for those with phlegm-dampness and digestive issues.
Cold-Damp Constitution may present with symptoms such as fear of cold, a heavy body, a feeling of heaviness in the head, excessive phlegm, easy swelling, chest tightness, abdominal distension, cold hands and feet in winter, a dull yellow or pale complexion, a tongue that is often pale and white, a thick and slippery tongue coating, diarrhea, a body that is weakly overweight, joint pain, etc., with a principle of using more Chenpi.
Heat-Damp Constitution may present with symptoms such as fear of heat, cough, phlegm in the throat, a yellow and greasy tongue coating, obesity, an oily complexion, easy acne, sticky sweating, chest fullness and discomfort, a heavy body, yellow and foul-smelling urine, sticky stools, dry mouth, bitter taste, bad breath, etc., with a principle of using more Bai Luobo. Now, let’s look at the steps to prepare this soup that strengthens the spleen, dries dampness, and promotes Qi flow.
Step One
Remove excess meat from the pig spine bones, place them in a pot of cold water, add ginger slices and cooking wine, boil to remove blood foam and impurities, then rinse with warm water.
Step Two
Place the processed pig spine bones into a soup pot; for cold symptoms of phlegm-dampness, add more Chenpi (about 5-10g); add about 6 bowls of water, bring to a boil over high heat, then reduce to low heat, cover, and simmer for 1 hour.
Step Three
Next, peel and cut the Bai Luobo into pieces.
Step Four
For heat symptoms of phlegm-dampness, add more Bai Luobo (about 200-400g), and continue to simmer on low heat for 20-30 minutes.
Step Five
Finally, add salt to taste.
The detailed classification of phlegm-dampness also includes the concepts of “phlegm-damp” and “phlegm-fluid,” where dampness and fluid are clearer and more fluid substances. TCM believes that “accumulated water is fluid, and fluid that condenses is phlegm.” If dampness and fluid condense and become thick liquid, it is phlegm; thus, phlegm and dampness, phlegm and fluid are inseparable. Specifically, in various parts of the body, phlegm-dampness can lead to various strange and difficult syndromes, so TCM often regulates the body from the perspective of transforming phlegm and eliminating dampness through syndrome differentiation. The dietary principle is to understand moderation, following the seasonal changes as a premise, focusing on resolving accumulation, transforming phlegm, and promoting the flow of Qi.
Have you learned it?
Words from Ziqing
The significance of reading is perhaps to savor life experiences and to live by what we have learned. Bai Luobo possesses a power that can calm one from madness and bring peace from rage, embodying a regal presence without any false airs; Chenpi has a power that can warm one from cold and brighten one from gloom, free from the vices of arrogance and devoted to noble substance. As we age, we begin to weigh life with our hands, gradually placing more importance on the fruit rather than the flower. If you recall the time before you fell in love with them, you might understand how their presence has changed a person.
This issue ends here. Many elderly people experience constipation due to dry blood and winter dryness. In the next issue, we will prepare a nourishing soup for middle-aged and elderly individuals to promote bowel movements and nourish deficiencies. Don’t miss it, goodbye.
— THE END —
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