Sishen soup, also known as Four Herbs Soup (Chinese: 四神湯; pinyin: sìshén tāng), is a traditional Taiwanese soup widely enjoyed as a comforting and health-promoting xiaochi. Known for its herbal properties, this soup is typically made using traditional Chinese medicine ingredients and is a popular dish in night markets and eateries across Taiwan. The soup is particularly valued during colder months or as a remedy for fatigue, reflecting the fusion of traditional medicinal beliefs with everyday culinary practices.[1]
Ingredients and Preparation
The name 四神, which translates to Four Deities, refers to the four primary ingredients in the soup, traditionally considered to have medicinal benefits in Chinese herbal cuisine. The typical ingredients include:
Lotus seeds: Known to aid digestion and calm the mind.
Chinese yam: Believed to improve digestion and enhance kidney function.
Gorgon fruit: Aids in reducing excess moisture in the body.
Barley: Often used to promote healthy skin and reduce inflammation.[2]
In addition to these core ingredients, Sishen Soup often includes:
Pork intestines or ribs: Commonly used to add richness and flavor.[3]
Ginger and garlic: To enhance the taste and provide warmth.
Herbs and spices: Such as dried tangerine peel or medicinal roots to boost the soup's health benefits.
The ingredients are simmered for hours to produce a broth with a mild, earthy flavour that is both soothing and nutritious. While the classic version features pork intestines, many vendors offer variations to cater to diverse tastes.[4] These include vegetarian options by using mushrooms or tofu as substitutes.[5][6]
Origins
Despite a common belief that Sishen Soup originates from China, the dish is distinctly Taiwanese in its preparation and cultural context. While it incorporates ingredients and concepts from traditional Chinese medicine, its modern form, flavor profile, and presentation have been shaped by Taiwanese culinary practices.[7] The term "四神" (Sì Shén) is a homophonic misnomer of "四臣" (Sì Chén), both pronounced similarly in Taiwanese Hokkien.[8] Sishen Soup is commonly paired with other Taiwanese specialties, such as Bah-oân or Gua bao.[9] Taiwanese vendors have adapted the recipe to emphasize taste and accessibility, creating a comforting dish rather than a strictly medicinal one.[10]
