Ba Wong Fa Soup (Rafflesia with Conch) 霸王花無花果瘦肉響螺湯 is a Yin nourishing, lung moisturizing and soul replenishing soup. It is suitable for all seasons. However, we recommend this Chinese soup for cough and phlegm, especially during the dry autumn and cold winter months. This soup is sweet-tasting packed with umami.
As the weather gets drier and the months get colder, our lungs and throats become sensitive to the changing elements and frigid air. We should all take extra care of our bodies and boil extra detoxifying soups to soothe and prevent illnesses. Chinese Medicinal Food Therapy is an excellent natural remedy using TCM herbs to support our immune system in culinary preparations.
Ba Wong Fa Soup Benefits
This easy soup recipe strengthens the lungs, soothes the throat and is great for cough and phlegm reduction. This Ba Wong Fa soup recipe also hydrates and moisturizes the digestive system.
Ba Wong Fa Soup Ingredients 霸王花無花果瘦肉響螺湯藥材包括
Rafflesia with Conch is an easy soup recipe that can be quickly prepared in just 90 minutes. Ingredients include Rafflesia (Night Blooming Cereus), lily bulbs, dried figs, coix seeds (Job's Tears), apricot kernels, dried dates and pork tenderloin or pork shank.
Health Benefits of Chinese Herbs
Rafflesia 霸王花 - There are a few English names associated with Ba Wang Hua. Some call it Rafflesia, Night Blooming Cereus or Hylerereus Undatus Flower, FIos Hylerereus Undatus. This flower is sold dried and usually used in soups. It is sweet tasting and when hydrated it resembles the gumminess of kelp seaweed. It helps moisten the lungs, relieve dryness in the throat and reduce phlegm. It's nature is mildly cold and has a minty aftertaste.
Conch 响螺 (香螺肉/田螺肉) - Conch is nutritious and rich in Vitamin A, protein, iron and calcium. It improves the Qi, treats jaundice, clears away 'heat' and improves eye sight.
Figs 無花果 - Fig benefits are plentiful. Fig fruits are very nutritious, high in antioxidants and low in calories. This ancient fruit is sweet and neutral to warm in nature. It targets the lung, stomach, and large Intestines meridians. The use of dried figs in Chinese soup recipes typically are used to clear heat, thirst quench, promote secretion of body fluids, moistens and tonifies the stomach and large intestines, detoxes and reduces inflammation.
Dried Dates 蜜棗 - dried dates are sweet tasting and are mainly used to balance and introduce sweetness to the soup. It targets the spleen and stomach meridian and is used to help improve the Qi and blood, and calm the mind. You can also subsitute for Medjool dates too!
Raw Coix Seed 生薏米 - It has the appearance of a deep concave on one side. Its primary characteristics remove dampness and wind - suitable to drink during Spring. Its nature is cold and suitable for people with a hot body. Raw coix seeds invigorate the spleen, relieve diarrhea, improve spleen and intestinal pain.
百合 Lily Bulbs / Lilium lancifolium – Lily bulbs’ nature is cold and helps lower heat, relieve coughs, dry throats and other respiratory conditions like chronic bronchitis, asthma, etc. Its properties treat restlessness and irritability and promote restful sleep.
南北杏 South/North Apricot Kernels - Apricot kernel reduces phlegm, moistens the lungs and relieves cough and asthma. They need to be consumed in moderation, as too much can easily lead to poisoning if ingested unprepared ones with skin. South Apricot Kernels are sweet. North Apricot Kernels are slightly bitter.
How To Choose Good Quality Ba Wang Hua
When buying Ba Wong Fa, it is essential to ensure that it is dry, light-coloured yellow to yellowish-brown. The dry flowers are in long irregular bundles, with a slender part of the calyx tube twisted into a bundle. The upper perianth is narrow with vertical veins. The dried flowers are pleasant to smell with a slightly sweet fragrance. It should not be damp, smell old or be brown in colour.
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Ba Wong Fa Soup Rafflesia & Conch 霸王花無花果瘦肉響螺湯 is a Yin nourishing, lung moisturizing and soul replenishing soup. It is suitable for all seasons. However, we recommend this Chinese soup for cough and phlegm, especially during the dry autumn and cold winter months. This soup is sweet-tasting packed with umami.
- 100g Ba Wong Fa 霸王花 100克
- 20g Apricot Kernels 南北杏 20克
- 1 piece dried conch 幹響螺片
- 50 g Lotus seed 百合 50克
- 1 Fig (dried or fresh) 無花果 1粒
- 2-3 Dried Dates 蜜棗 2-3粒
- 1.5L filtered water 水 1½ 公升
- salt to taste 鹽少許
- 1 lbs pork tenderloin or pork shank 瘦肉/豬腱 1磅, parboiled 汆燙
- 1 carrot 紅蘿蔔 1條, peeled and chopped 去皮切塊 (optional)
- Soak herbs for 20 mins, wash and drain herbs.
- Parboil pork tenderloin or pork shank.
- Add all ingredients to a large pot of boiling water.
- Boil for 30 mins and reduce heat to simmer for 1 hour.
- Serve and enjoy!
- 一起置於鍋中，加入清水，先用大火煮沸，再用小火煮30分鐘。 加入鹽少許調味。
For convenience, I like to make my soup in a BUYDEEM health-care beverage electric kettle.
- Serving Size: 1 pot
- Calories: 221
- Sugar: 10.6 g
- Sodium: 102.4 mg
- Fat: 5.6 g
- Carbohydrates: 14.4 g
- Protein: 27.9 g
- Cholesterol: 89.4 mg
Keywords: Ba Wong Fa Soup, Rafflesia, Conch, 霸王花,無花果,瘦肉,響螺,霸王花湯,湯, wellness, chinese soup, herbal soup, Chinese soup for Cough and Phlegm, nourishing soup for lungs, chinese soup for winter, detox soup,
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