When Hong Kong’s humidity leaves you feeling heavy, sluggish, and prone to bloating, a humble root from the mulberry family could be the answer. Known as wuzhimaotao (五指毛桃) or “southern astragalus,” this fragrant ingredient takes centre stage in a nourishing soup paired with apple, corn, and crown prince ginseng—a combination traditional Chinese medicine (TCM) practitioners say expels dampness, strengthens the spleen, and calms the mind in just 90 minutes.
What makes wuzhimaotao special?
Hailed as “Guangdong ginseng,” wuzhimaotao has been a slow-cooker staple in southern China for generations. Unlike stronger herbs, it has a mild, pleasant character—think creamy coconut and toasted nuts—and enters the spleen, lung, and liver meridians. According to Hong Kong Baptist University’s School of Chinese Medicine, its root contains organic acids, amino acids, and other compounds that help resolve dampness and relieve the puffiness and fatigue that often accompany humid weather.
A balanced tonic for busy lives
This recipe adds crown prince ginseng (太子参), a gentle qi-and-yin tonic that treats poor appetite, low energy, and irritability without overheating the system. Chinese yam (huai shan) supports the stomach and stops diarrhoea, while apricot kernels moisten the lungs and ease coughs. The apple and corn are key: they balance the herbs’ slight bitterness with natural sweetness, and when cooked, apple is thought to calm the spirit, aid sleep, and soothe the stomach. Even the skin benefits—the soup’s collagen-rich lean pork and antioxidants are said to support skin renewal and slow visible ageing.
The recipe
Ingredients:
- 2 litres water
- 75 g wuzhimaotao (2 taels)
- 37 g crown prince ginseng (1 tael)
- 20 g dried Chinese yam
- 12 g apricot kernels
- 2 apples, cored and cut into wedges (skin on)
- 1 corn cob, husked and chopped
- 300 g lean pork
- Salt to taste
Steps:
- Rinse the herbs, then soak them in water for 30 minutes.
- Blanch the lean pork in boiling water and drain.
- Place all ingredients in a cold pot, bring to a boil over high heat, then reduce to low heat and simmer gently for 90 minutes.
- Season with salt and serve warm.
This version is economical and forgiving—cooks can substitute chicken feet or lean ribs for extra depth.
Who should think twice?
Wuzhimaotao is mild, but it is not for everyone. TCM guidance suggests pregnant women, people with food allergies, people with chronic kidney disease, and those experiencing active diarrhoea or vomiting should seek professional advice before drinking. The broth has no known food conflicts, which means it can accompany most everyday meals.
How to select quality roots
- Colour: Choose pale, yellow-brown roots; dark or mouldy streaks may indicate age or poor storage.
- Texture: Good roots have visible rings or grooves and feel firm, not brittle or powdery.
- Aroma: A quality batch smells faintly of coconut and malt. A sour or musty scent is a red flag, so always give the package a sniff before buying.
More ways to enjoy it
For variety, the root pairs well with other traditional ingredients. Adzuki beans, dried tangerine peel, and honey dates create a lighter diuretic brew; Smilax glabra (tufuling) and carrots add a cooling, detoxifying twist; and lotus seeds with pearl barley bring a creamy texture and a kidney-toning finish. Each variation follows the same five-step method: soak, blanch the meat, simmer low, season, and sip slowly.
A tradition worth reviving
As Hongkongers navigate increasingly wet and unpredictable seasons, wuzhimaotao stands out for being both therapeutic and delicious. It transforms an ancient TCM philosophy into an everyday routine—one slow pot of sweet, fragrant broth at a time.