Gastrodia Elata Fish Head Soup

Last updated 2026-11-12 — Gastrodia Elata Fish Head Soup is a specialty dish from western Hunan. Gastrodia elata has a heavy, gelatinous texture with a sweet yet slightly bitter taste. It is known to benefit qi, calm the nerves, relieve pain, nourish the liver, dispel rheumatism, and strengthen bones and tendons. According to traditional Chinese medicine practitioners, because gastrodia elata is a valuable medicinal herb, counterfeit products can also be found on the market, so careful identification is necessary. Be sure to check that the gastrodia elata is firm and compact, semi-transparent in appearance, with a yellowish-white or light brown surface, glossy and plump all over, and large and solid for the best quality. Clean two large fish heads and 100 grams of gastrodia elata with water, first remove any dirt inside the fish gills and cut the fish heads in half. Drain the gastrodia elata and set aside. Heat a wok, add oil, sauté ginger slices until fragrant, add a little wine, then place the fish heads in the wok. Sear them to remove the fishy smell for about 1–2 minutes, then remove and place on paper towels to absorb excess oil. Pour eight bowls of water into a stewing pot, place the fish heads at the bottom of the pot, then add the gastrodia elata and 100 grams of ham. Steam the mixture until the water boils, then reduce to medium-low heat and simmer for two to three hours. Finally, add an appropriate amount of salt to taste before serving.