老火湯LO FO TONG

All soups › Family classics

Fish head soup with ligusticum, angelica dahurica and gastrodia

川芎白芷天麻魚頭湯
dispels coldrelaxes sinews and jointsWinterAll year slow-boiled · 2 hours Not yet surveyed (we say so honestly)

“Simmered the whole day — nothing held back.”

Ingredients

街市Fish head (bighead carp)· a large bighead carp head; pan-fry until fragrant first1
百子櫃Sichuan lovage rhizome12 g (3 mace)
百子櫃Dahurian angelica root12 g (3 mace)
百子櫃Gastrodia tuber20 g (5 mace)
街市Lean pork300 g
百子櫃Red jujube date4
街市Fresh ginger3 slices

Method

Pan-fry the fish head with the ginger slices until fragrant to take off the fishy edge before boiling it.

  1. Rinse the 川芎 (Sichuan lovage), 白芷 (Dahurian angelica) and 天麻 (gastrodia) and soak them until soft.
  2. Clean and wash the fish head, then pan-fry both sides with the ginger slices until fragrant.
  3. Blanch the lean pork (汆水, a quick boil that draws out the blood and scum).
  4. Bring 2.5 litres of water to the boil and add all the ingredients along with the red dates.
  5. Boil hard for 10 minutes, then turn the heat to low and simmer for 1.5 to 2 hours.
  6. Season with salt and it is ready.

Who it suits

  • head wind and headaches
  • too much mental work

Who should take care

  • Pregnant women should be cautious with Sichuan lovage
  • Those who run hot and dry should drink only a little

Soup stories

The office worker's brain soup. Fish head paired with wind-dispelling herbs, traditionally taken to clear head wind and settle a headache, is an old Cantonese combination.

From the same family

Double-boiled fish head with gastrodia, ligusticum and angelica dahuricaNot yet surveyed (we say so honestly)
天麻川芎白芷燉魚頭
calms the spiritAll yearAutumnWinter
街市Fish head (bighead carp)· 1 large fish head百子櫃Gastrodia tuber· 12 g百子櫃Sichuan lovage rhizome· 9 to 12 g百子櫃Dahurian angelica root· 12 to 15 g街市Fresh ginger· 3 slices

“Simmered the whole day — nothing held back.”

Goji leaf, pig liver and lean pork soupNot yet surveyed (we say so honestly)
枸杞葉豬膶瘦肉湯（枸杞菜湯）
soothes the liverbrightens the eyesnourishes bloodSpringSummerAll year
街市Goji leaves· 1 to 2 bunches街市Pig liver· about 150 to 200 g街市Lean pork· about 150 g百子櫃Goji berry / wolfberry· 1 tablespoon街市Fresh ginger· 2 slices百子櫃Rice wine (cooking wine)· a splash (少許)

“Heaty? Then this is the pot.”

Lettuce and dace fish-ball soup (sang choi yu yuk)Not yet surveyed (we say so honestly)
生菜鯪魚球湯（生菜魚肉）
All year
街市Mud carp· about 300 g of 鯪魚滑 dace paste街市Chinese lettuce· 1 head百子櫃Superior stock· 1 to 1.5 litres

“Just off the stove — drink it while it is hot.”

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.