Traditional Postpartum Recovery Soups With Chinese Herbs
Across many Chinese households, the weeks after giving birth are marked by a period of rest and careful eating known as confinement, or "zuo yue zi," literally "sitting the month." Warming, nourishing soups sit at the heart of that tradition. This article looks at the culinary custom behind these soups and shares a few classic combinations, so you can understand a food tradition that has been passed down through generations.
Before we start, an important note: pregnancy and the postpartum period are times when diet deserves real care. Some Chinese herbs are traditionally avoided during pregnancy and breastfeeding, and everyone's situation is different. Treat what follows as a look at a cultural tradition rather than personal advice, and speak to your midwife, GP, or a qualified practitioner before adding any herbs to your diet during this time.
What Is Confinement Cooking?
The idea behind confinement is simple: after the effort of childbirth, the new mother rests while the household takes care of her, and the food she eats is chosen to be warming, gentle, and easy to digest. Cold and raw foods are traditionally set aside in favour of soups, stews, and slow-cooked dishes served warm. The emphasis on soup is partly practical, since it's easy to eat, easy to digest, and easy for someone else to prepare in a big batch, and partly rooted in the traditional preference for warming foods during this period.
These are not complicated dishes. Most are built on a simple base, a chicken or pork, sometimes just water, with a small handful of dried herbs added and left to simmer for a couple of hours. The herbs do the quiet work of turning a plain broth into something with depth and character.
A Classic Warming Base
Several herbs turn up again and again in confinement soups, and it's worth knowing what each brings to the pot.
Dried Angelica Root (Dang Gui) is perhaps the most iconic herb in this context. It has a distinctive warm, slightly sweet and celery-like aroma, and even a small slice or two flavours a whole pot. It's traditionally the herb most associated with women's cooking in Chinese food culture.
Dried Astragalus Root (Huang Qi) comes as pale, flat, tongue-depressor-like slices that add a mild, faintly sweet note to a broth. It's one of the most common tonic herbs in the Chinese kitchen and a frequent partner to Dang Gui in soups.
Dried Jujube Dates (Hong Zao) add natural sweetness and a rounded, mellow depth, taking the edge off the more medicinal-tasting roots. They're almost always present, and they make the soup more palatable to anyone new to this style of cooking.
A few slices of fresh ginger are usually added too, in keeping with the warming principle that runs through the whole tradition.
A Simple Chicken and Herb Soup
This is the sort of soup a grandmother might make without a recipe. For a pot serving three to four: half a chicken or a few bone-in thighs, 2 or 3 slices of Dang Gui, a small handful of Huang Qi slices, 6 to 8 Jujube Dates, a few slices of fresh ginger, and around 1.5 litres of water.
Blanch the chicken first by covering it with water, bringing it to the boil for a minute or two, then draining and rinsing. This removes the scum that would otherwise cloud the broth. Return the chicken to a clean pot with the fresh water, herbs, and ginger. Bring to the boil, then drop to a low simmer, cover, and leave for around two hours. Skim the surface once or twice in the first half hour. Season lightly with salt right at the end, and serve warm.
The finished broth should be clear and golden with a warm, herbal fragrance. The chicken will be very tender, and the dates soft and sweet. It's traditionally eaten as part of a meal alongside rice.
Variations Worth Knowing
A pork rib version follows the same method, swapping the chicken for blanched pork ribs, which gives a slightly richer broth. Some households add Dried Goji Berries in the last few minutes for colour and a light sweetness, the same way they're used in congee. Others include a piece of Dried Chinese Yam (Shan Yao), which softens into the broth and gives it more body.
The exact combination varies from family to family and region to region, which is part of the charm of this style of cooking. There's no single correct recipe, only a shared set of principles: warm, gentle, slow-cooked, and made with care.
Frequently Asked Questions
Are these soups only for new mothers?
Traditionally they're associated with the postpartum period, but warming herbal soups like these are enjoyed widely in Chinese cooking, particularly in colder months. Anyone can enjoy them as a nourishing meal.
Where do I buy the herbs?
Dried Chinese culinary herbs like Dang Gui, Huang Qi, and Jujube Dates are available from our DaoDi culinary herbs collection. Look for good colour and a fresh aroma.
How long do the dried herbs keep?
Stored in a sealed container away from light and moisture, dried herbs like these keep well for many months.
Can I make this in a slow cooker?
Yes. Blanch the meat first as above, then combine everything in the slow cooker on low for around 4 to 6 hours.
Is this suitable during pregnancy or breastfeeding?
Some Chinese herbs are traditionally avoided during pregnancy and breastfeeding. Always check with your midwife, GP, or a qualified practitioner before adding any herbs to your diet during these times.
Explore the full DaoDi culinary herbs collection to build your own version of these traditional soups.
Food supplements and culinary herbs should not be used as a substitute for a varied and balanced diet. This article is for general information only and is not intended as medical advice. Speak to a qualified healthcare professional before using herbs during pregnancy or breastfeeding.