Sweet Corn & Pork Bone Soup
玉米排骨汤 · yù mǐ pái gǔ tāng
My uncle in Xiangtan ran a roadside stall near Lianhua Mountain—he’d shuck corn at dawn, cut ears into thirds, and simmer them with bones he’d saved from yesterday’s braised pork, calling it ‘the sweet breath of the mountain’.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- pork neck bones (with marrow)猪颈骨（带骨髓）🛒 local450 g
- fresh sweet corn新鲜甜玉米🛒 local3 ears (about 450 g kernels + cobs)
- dried longan flesh桂圆肉🏮 asian20 g
- white pepper白胡椒🛒 local1 g
pork neck bones (with marrow): Same preference: marrow-rich, uncut neck bones.
fresh sweet corn: Use milk-stage corn—kernels plump, milky when pierced. Sub: frozen corn kernels (add in last 15 min only).
dried longan flesh: Adds round sweetness and nourishes Qi—common in Hunan home soups for children and elders.
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Instructions
1Blanch pork bones as in previous soups: cold water, boil, skim foam 3 minutes, rinse well.
基础去腥
🔍 Look for Medium-high 3 分钟 · 3 minutesVisual: 浮沫极少，骨面洁净Minimal foam, clean bone surface
You know it's right when: 撇沫后水复归匀沸Water returns to steady simmer after skimming
2Place bones and corn cobs (broken into thirds) in clean pot with 2 L cold water. Bring to gentle simmer and cook covered on low heat for 45 minutes.
玉米芯先炖出甜
🔍 Look for Low heat 45 分钟 · 45 minutesVisual: 水微泛黄，玉米芯两端变软Water turns faintly yellow, corn cobs softening at ends
You know it's right when: 厨房弥漫清甜青草香Sweet, grassy aroma fills kitchen
3Add corn kernels and dried longan. Simmer uncovered on medium-low heat for 25 minutes.
后下粒保甜润
🔍 Look for Medium-low 25 分钟 · 25 minutesVisual: 玉米粒饱满金黄，桂圆膨润透亮Kernels plump and golden, longan swollen and translucent
You know it's right when: 汤色转淡金，甜香愈浓Broth deepens to pale gold, sweetness intensifies
4Remove corn cobs. Stir in freshly ground white pepper and a pinch of salt—just enough to lift sweetness, not dominate.
白胡椒引甜不燥
🔍 Look for Low heat 30 秒 · 30 secondsVisual: 细白颗粒悬浮于金汤之中Fine white specks suspended in golden broth
You know it's right when: 胡椒香瞬发，暖而微芳Pepper aroma blooms instantly, warm and floral
5Taste and adjust salt only. Serve hot—no garnish needed, as the golden kernels and longan provide visual warmth.
本真即美
🔍 Look for High heat 即刻 · immediatelyVisual: 油亮金汤缀满饱满玉米与琥珀桂圆Glossy golden broth studded with plump corn and amber longan
You know it's right when: 热气裹三重甜香：玉米、桂圆、骨髓Steam carries layered sweetness—corn, longan, and marrow
Tips
- · Never use canned corn—it adds sodium and dulls sweetness.
- · Save corn cobs for stock—they contain 70% of the corn’s natural sugar.
- · This soup pairs perfectly with steamed rice and a simple stir-fried green vegetable.
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
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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