Fish Head, Chuan Xiong and Bai Zhi Soup

Fish Head Chuan Xiong Bai Zhi Soup


This delicious soup with vast amount of gelatin expels Wind, c1ears Coldness, promotes the circulation of blood and relieves pain.

It is beneficial for patients suffering from headaches, sinusitis, swelling pain at forehead and migraine.

Weather changes drastically in spring when influenza, Wind-Coldness, Wind-Heat, headaches are especially common. Eat this soup to lessen these symptoms.

Cooking Tips

According to " Ben Cao Gang Mu" 本草纲目, a classic Chinese medicine document, 'Bighead carp has a big head and its taste is second only to that of a silver carp ... its head has the most medical value.' That is why the head of bighead carp is always included in food for curing headache.

375ghead of bighead carp (鳙鱼头)
6gChuan Xiong (川芎)
10gBai Zhi (白芷)
8gXinYi (辛夷)
1 sprigsspring onion (sectioned) 青葱(切段)
20peppercorns (胡椒)
2 slicesGinger(生姜)


  1. Remove the fish gills. Peel the ginger. Wash spring onion, ginger and peppercorns. Put everything in a clay soup pot.
  2. Pour 5 cups of water into the pot. Bring to the boil over high heat. Reduce to low heat and simmer for 0.5 hours. Season with salt.
  3. Drink in the morning and at night.

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