In traditional Chinese cuisine, one popular and nourishing soup is duck soup, and using older ducks for the soup yields better results. In traditional folk medicine, different types of duck soup can have different effects. Duck is naturally cool and therefore suitable for hot summer months.

SourRadishOld Duck SoupRecipe

IngredientsPreparation

One old duck, sour radish,Wood ear mushroomsFresh gingerRice wine, salt, water as needed.Instructions

1. Soak the sour radish for half an hour, removing excess salt and sourness, then drain and slice;

2. Wash and soften the wood ear mushrooms, then tear them into small pieces;

3. Wash, gut, and cut the duck into pieces, then add two tablespoons of rice wine;

4. Heat a pot, add the duck meat and stir-fry, removing excess water, then remove;5. Cook the soup by adding 10 cups of water, adding the duck pieces, sour radish, wood ear mushrooms, ginger slices, and simmering over high heat for 20 minutes, then reduce heat and simmer for another 30 minutes;6. Add salt to taste.TipsIt has the effects of appetizing and strengthening the spleen, as well as clearing heat and relieving dryness.

Pumpkin

Dried scallopsOld Duck Soup RecipeIngredients

500g old duck, 30g (jiao mi - ), 300g Chinese medicine, ginger slices, salt, and appropriate amount of (chen pi - )

Instructions

1. Soak dried scallops in warm water for 2 hours, peel and slice the pumpkin, remove the seeds;

2. Wash the old duck, remove the internal organs and head, then cut into pieces, slice the pork belly;3. Pour water into the pot, bring to a boil, add ginger slices and duck pieces, stir-fry for 3 minutes, then remove and rinse off the surface foam;4. Pour water into the pot, add the duck pieces, pumpkin, pork belly, dried scallops,, and bring to a boil over high heat, then remove any foam;

5. Cover the pot and simmer for about 2 hours, then add salt to taste.

TipsIt has the effects of clearing heat, moistening and nourishing, and beautifying skin.Longan seeds

Yam

Old Duck Soup Recipe

Ingredients

500g old duck, 30g (jiao mi - ), appropriate amount of Chinese medicine, ginger slices, salt, and (chen pi - )Instructions1. Peel and slice the yam, then wash and slice the (jiao mi - );

2. Wash and soak the (chen pi - );

3. Rinse the duck, gut it, and cut it into pieces, then add ginger slices and duck pieces to a pot with water, stir-fry to remove the blood, then wash and drain;

4. Add appropriate amount of water to the pot, bring to a boil, add the old duck, (jiao mi - ), (chen pi - ), yam, ginger slices, then boil over high heat for 1.5 hours, then reduce heat and simmer;

5. Add salt to taste.

TipsWearing gloves when peeling the yam to avoid itchy hands.Selecting Old Duck

1. Old Duck: Dark-colored fur, no shine, firm beak, dark red feet, hard throat, all feathers under the wing are grown, with prominent quill, yellow-brown skin, hard breastbone.

2. Young Duck: Soft beak, can be bent easily, yellow-colored feet, white and smooth skin, soft breastbone.

3. Old ducks are larger, with drooping bellies, neat feathers, dark and fluffy, no shine, uneven, thick soles, hard lumps, pale feet and beak color, with black spots, and round nostrils.

1 Wash and peel the sweet potatoes, then cut into segments.

2 Wash and soak (jiao mi – Job's tears) and (chen pi – dried citrus peel) beforehand.

3 After cleaning and deboning the duck, boil water in a pot. Add ginger slices and sauté the duck pieces.5 Wash and drain thoroughly.Water, rinse and drain thoroughly;

4 Add water to a pot, bring to a boil. Add old duck, (jiao mi – Job's tears), (chen pi – dried citrus peel), sweet potatoes, ginger slices, and cook over high heat. After boiling, reduce the heat and simmer for 1.5 hours.

5 Finally, add salt to taste.

Tips

When peeling sweet potatoes, wear gloves to avoid skin irritation.

Selecting Old Ducks

1 Old Ducks: Dark plumage, dull, firm beak, deep red legs and throat, fully feathered, prominent quill, yellow-grey skin, hard sternum.

2 Young Ducks: Soft beak, easily bendable when pinched, yellow legs, white and smooth skin, soft sternum.

3 Old Ducks are large, with a drooping abdomen, neat plumage, dark color, fluffy, dull, uneven, thick soles, hard lumps, pale legs and beaks with black spots, round nostrils.