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Winter Melon and Lamb Nourishing Soup

冬瓜羊肉汤

The Winter Melon and Lamb Nourishing Soup is a traditional and well-known dish from Northeast China, belonging to the Dongbei cuisine system.
 

The main ingredients are lamb and winter melon (冬瓜), simmered together with seasonings such as salt, Chinese cooking wine (料酒), scallions, and ginger.
 

The broth is clear and pale, the lamb is tender and aromatic, and the winter melon is soft, fluffy, and light in flavor.

Lamb is warming in nature and can easily cause internal heat when eaten alone during summer or autumn.
However, when paired with winter melon—cool in nature—the two ingredients complement each other, producing a warming yet heat-clearing effect.

 

During cooking, the lamb is typically blanched first to remove any strong smell, then simmered together with winter melon. Goji berries or peppercorn may be added to enhance the flavor.

 

Lamb is rich in protein and iron; it replenishes Qi, nourishes Yin, warms the interior, and strengthens the kidneys.
Winter melon, high in dietary fiber and B-vitamins, helps clear heat, resolve phlegm, promote urination, and reduce swelling.

When combined, these two ingredients create a soup that is warm but not hot, cool but not cold—ideal as a nourishing food for autumn and winter.
 

It also dispels cold, warms the stomach, and strengthens the body’s resistance to chilly weather.

 

TCM Health Benefits

This soup replenishes weakness, dispels internal cold, warms and nourishes Qi and Blood, strengthens the kidneys, stimulates appetite, boosts physical strength, and provides excellent diuretic and anti-swelling effects—especially beneficial for pregnant women around 6–7 months who experience edema or short, reddish urination.

 

Ingredients

• Winter melon (冬瓜) – 300 g
• Sliced lamb (羊肉片) – 100 g

 

Seasonings

• Vegetable oil (植物油)
• Sesame oil (香油)
• Minced scallions (葱末)
• Minced ginger (姜末)
• Salt (盐)
• MSG (味精, optional)

 

Cooking Method

1. Prepare the ingredients

• Peel and wash the winter melon, then slice thinly.
• Marinate the sliced lamb with salt, MSG (optional), minced scallions, and minced ginger for 5 minutes.

2. Stir-fry the winter melon

• Heat vegetable oil in a pan and lightly stir-fry the winter melon slices.

3. Make the soup

• Add an appropriate amount of water and bring to a boil with the lid on.
• Once boiling, add the sliced lamb and simmer until the meat is fully cooked.

4. Finish

• Before turning off the heat, drizzle a small amount of sesame oil to finish.

 

How to Consume

This simple yet nutritious soup warms the body while regulating internal cold.
It is especially recommended for individuals with weak constitution or those who are sensitive to cold.
It is also ideal for summer evenings or during the rainy season, when the body often feels chilled or sluggish.

 

Winter Melon (冬瓜)

(also known as donggua, dong-a, winter melon, wax gourd, or ash gourd)

Main Characteristics and Uses

• Characteristics:
Winter melon is the fruit of a vine plant in the gourd family. When fully grown, the rind develops a white powdery or waxy coating.
It is large in size, with white flesh and a mild taste similar to cucumber or squash.

• Name origin:
The character “冬 (winter)” refers to its long storage life—it can be preserved well into winter after harvest.

 

• Cooking uses:
Its mild flavor allows it to absorb the taste of other ingredients easily.
It is commonly used in soups, stir-fries, and braised dishes.
In Korea, it is often cooked with seafood, such as clams and shrimp.

 

• Versatility:
Across Asia, winter melon is popular in soups and stews, and in some regions (like Taiwan) it is also made into beverages such as winter melon tea or desserts like candied winter melon.

Because of its high water content and cooling nature, it is considered especially beneficial in hot weather for clearing internal heat.