Home-styleEasy 90 min serves 4

Yam and Pork Rib Soup | Chinese Shan Yao Pai Gu Tang

Name: Yam and Pork Rib Soup | Chinese Shan Yao Pai Gu Tang
Total time: 90 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: pork ribs; Chinese yam; fresh ginger; water; salt

山药排骨汤 · shān yáo pái gǔ tāng

家庭快手版 · Home version: Nourishing winter soup with slippery yam and tender ribs.

Shan yao (Chinese yam) is prized in Chinese cooking for its nourishing properties. This clear soup is gentle, comforting, and perfect for cold winters.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Soups

Ingredients

pork ribs排骨🛒 local500 g
Chinese yam山药🛒 local300 g
fresh ginger生姜🛒 local3 slices
water清水🛒 local1500 ml
salt盐🛒 local5 g

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Cut ribs into pieces. Blanch 5 minutes. Rinse.
排骨焯水
🔍 Look for 5 minutes
Visual: 浮沫上升；水浑浊。Scum rises; water cloudy.
You know it's right when: Gray scum floats to surface.
2Peel yam, cut into chunks. Wear gloves — yam sap irritates skin.
山药去皮戴手套
🔍 Look for
Visual: 山药洁白紧实。Yam white and firm.
You know it's right when: No brown spots; firm to touch.
3Place ribs, ginger, water in pot. Bring to boil.
大火烧开
🔍 Look for High heat
Visual: 大气泡翻滚。Large bubbles breaking surface.
You know it's right when: Vigorous rolling boil.
4Reduce to low. Simmer 60 minutes.
小火慢炖
🔍 Look for Low heat 60 minutes
Visual: 微沸；汤面清澈。Gentle simmer; surface clear.
You know it's right when: Small bubbles occasionally break surface.
5Add yam. Cook 20 minutes until yam tender. Season with salt. Serve.
山药后下
🔍 Look for 20 minutes
Visual: 山药半透明软糯。Yam translucent and soft.
You know it's right when: Fork slides into yam easily; no hard center.

Tips

· Wear gloves when peeling yam — sap causes itching.
· Skim scum regularly for clear soup.
· Add yam late — it disintegrates if overcooked.

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 reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

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

My dish came out too salty. Can I fix it?

Quick fixes: add a squeeze of lemon/vinegar (acidity masks salt), stir in a few potato chunks or rice (they absorb salt — remove before serving), or bulk it out with more rice/vegetables. Next time: add soy sauce in two stages, taste in the middle, and remember light soy + a pinch of salt is often enough.

Source: HǎoWèi cooking science