Suan Luo Bo Lao Ya Tang (Pickled Radish & Aged Duck Soup)
酸萝卜老鸭汤 · suān luó bo lǎo yā tāng
My grandfather in Wanzhou made this every winter solstice — he’d bury the duck in rice wine lees for 3 days, then simmer it with his own fermented radishes in a black iron wok over charcoal. I now use my Dutch oven, but keep his 3-day prep ritual.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- duck legs (bone-in, skin-on)带皮带骨鸭腿🛒 local800 g
- Sichuan-style fermented daikon radish (suan luo bo)四川酸萝卜（坛装）🏮 asian400 g
- Shaoxing wine绍兴黄酒🏮 asian60 ml
- ginger老姜🛒 local50 g
- star anise八角🏮 asian3 pcs
duck legs (bone-in, skin-on): Bone-in adds collagen-rich body to soup — do not substitute boneless.
Sichuan-style fermented daikon radish (suan luo bo): Must be lacto-fermented, not vinegar-pickled — look for cloudy brine and slight effervescence.
Shaoxing wine: Substitute dry sherry if unavailable — never use cooking wine with salt.
ginger: Use mature ginger — fibrous and pungent — for depth and clarity.
star anise: Whole star anise only — ground loses nuance and clouds broth.
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Instructions
1Rinse duck legs under cold water. Blanch in boiling water 3 minutes; skim foam. Drain and rinse again.
去腥初处理
🔍 Look for High heat 3 分钟 · 3 minutesVisual: 水呈灰褐色，持续泛起灰白浮沫。Water turns grey-brown with gray foam rising steadily.
You know it's right when: 浮沫持续上涌，初减即停。Foam rises continuously — stop when it begins to subside.
2In a Dutch oven, combine duck legs, suan luo bo, ginger, star anise, and Shaoxing wine. Add enough water to cover by 5 cm (about 2 L). Bring to boil, then reduce to bare simmer.
合料入锅
🔍 Look for Low heat 5 分钟达微沸 · 5 minutes to reach simmerVisual: 汤面微颤，锅底单个气泡缓缓上浮。Surface barely trembles; tiny bubbles rise singly from bottom.
You know it's right when: 蒸汽呈细而匀的缕状，无翻滚气泡。Steam rises in thin, steady ribbons — no rolling bubbles.
3Skim any residual foam. Cover partially and simmer gently 2.5 hours — add warm water if level drops below duck.
慢煨出醇
🔍 Look for Low heat 2.5 小时 · 2.5 hoursVisual: 鸭皮起泡、微离骨；汤色呈淡琥珀。Duck skin blisters and pulls away from bone; broth turns pale amber.
You know it's right when: 香气由肉香转为复合香：酸、微甜、药香交织。Fragrance shifts from meaty to layered — sour, sweet, herbal.
4Remove duck legs. Strain broth through fine-mesh sieve into clean pot. Discard solids except suan luo bo — return it to broth.
滤清留味
🔍 Look for Low heat 3 分钟 · 3 minutesVisual: 汤液清亮油润；酸萝卜仍保脆嫩。Broth flows clear and glossy; suan luo bo retains crisp-tender texture.
You know it's right when: 滤网无渣，汤色明澈不浊。No sediment passes through sieve — broth is bright, not cloudy.
5Shred duck meat off bones, discarding skin and large bones. Return meat to broth. Simmer 10 more minutes. Taste and adjust salt — suan luo bo contributes saltiness.
拆肉回汤
🔍 Look for Low heat 10 分钟 · 10 minutesVisual: 鸭肉叉即可撕，汤汁轻挂勺背。Meat shreds easily with fork; broth coats spoon lightly.
You know it's right when: 酸味与脂香平衡，互不压味。Sourness balances richness — neither overwhelms the other.
Tips
- · Ferment your own suan luo bo: pack peeled daikon in brine (5% salt by weight) with garlic and chili; ferment 7–10 days at room temp.
- · For clearer broth, chill overnight and skim solidified fat before reheating.
- · Serve with steamed rice and a side of chili oil — the fat cuts acidity beautifully.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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