The kitchen is the heart of the confinement tradition. In the practice of zuo yue zi (坐月子), every meal is prepared with intention — each ingredient chosen not only for flavour but for its role in restoring the mother’s body after childbirth.

This collection brings together eight classic confinement recipes, spanning soups, main dishes, and nourishing teas. Each recipe includes the traditional TCM rationale, clear instructions, and guidance on which stage of the 28-day confinement it is best suited for.

For the dietary principles behind these recipes, see our Chinese confinement diet guide. For a complete weekly meal plan, see our confinement food menu.

A traditional Chinese tea bowl filled with red date tea on a wooden tray — a classic confinement preparation

1. Pig Trotter Vinegar Soup (Zhu Jiao Cu, 猪脚醋)

Cantonese staple | Best for: Week 3-4 | Purpose: Blood nourishment, lactation support, warming

This is arguably the most iconic Cantonese confinement dish. The combination of black vinegar, ginger, and collagen-rich pig trotters creates a deeply nourishing, tangy, and warming broth. In southern China, large pots of zhu jiao cu are traditionally prepared before the baby arrives and served to visitors as a celebratory food.

Ingredients

  • 2 pig trotters (approximately 800 g), chopped into pieces by your butcher
  • 500 g old ginger, skin on, lightly smashed
  • 10-12 hard-boiled eggs, peeled
  • 1 litre Zhenjiang black vinegar (镇江香醋) or sweet black vinegar
  • 500 ml water
  • 200 g brown sugar (or to taste)
  • 2 tablespoons sesame oil

Method

  1. Blanch the trotters. Bring a large pot of water to a rolling boil. Add the pig trotter pieces and blanch for 5 minutes to remove impurities. Drain and rinse under warm water. Set aside.

  2. Prepare the ginger. Heat the sesame oil in a large clay pot or heavy-bottomed stockpot over medium heat. Add the smashed ginger and fry for 8-10 minutes, stirring occasionally, until fragrant and the edges are lightly golden.

  3. Combine and simmer. Add the blanched trotters to the ginger. Pour in the black vinegar and water. Add the brown sugar. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2 to 2.5 hours, until the trotters are tender and the meat pulls easily from the bone.

  4. Add the eggs. Add the peeled hard-boiled eggs in the last 30 minutes of cooking. They will absorb the vinegar and turn a beautiful deep brown.

  5. Rest and serve. This soup improves significantly after resting overnight. Serve warm, with rice on the side.

TCM notes: Black vinegar is believed to improve blood circulation and soften the trotters’ collagen into a more bioavailable form. Ginger warms the meridians. The overall dish is rich in protein, collagen, iron, and calcium — all critical for postpartum recovery. Research confirms that adequate protein and iron intake supports tissue repair and prevents postpartum anaemia (Milman, 2011).

Serves: 4-6 portions. Keeps refrigerated for up to 4 days; reheat thoroughly before serving.

2. Sesame Oil Chicken (Ma You Ji, 麻油鸡)

Classic Taiwanese confinement dish | Best for: Week 2-4 | Purpose: Warming, blood nourishment, qi restoration

If there is a single dish that defines Taiwanese confinement cooking, it is ma you ji. The combination of black sesame oil, old ginger, and rice wine creates an intensely aromatic, warming dish that is considered essential for replenishing qi and blood.

Ingredients

  • 1 whole chicken (about 1.2 kg), jointed into pieces (bone-in, skin-on)
  • 150 g old ginger, sliced thinly
  • 80 ml black sesame oil
  • 250 ml rice wine (mi jiu, 米酒) — use full-strength cooking rice wine
  • 500 ml water
  • 1 teaspoon salt (or to taste)

Method

  1. Toast the ginger. Heat the black sesame oil in a large, heavy-bottomed pan or clay pot over medium-low heat. Add the ginger slices and fry slowly for 10-12 minutes, until the edges are curled and crisp and the oil is deeply fragrant. Do not let the ginger burn — reduce the heat if needed.

  2. Sear the chicken. Turn the heat to medium-high. Add the chicken pieces and stir-fry with the ginger for 5 minutes, until the chicken is sealed on all sides and coated in the sesame-ginger oil.

  3. Deglaze with wine. Pour in the rice wine. Let it come to a vigorous boil for 2-3 minutes — this cooks off much of the alcohol while retaining the warming properties.

  4. Simmer. Add the water. Bring back to a boil, then reduce to a gentle simmer. Cover and cook for 30-40 minutes, until the chicken is tender and the broth is rich and golden.

  5. Season and serve. Add salt to taste. Serve hot with steamed white rice. Drink the broth as well as eating the chicken.

TCM notes: Black sesame oil is considered warming and blood-nourishing. Rice wine opens the meridians and improves circulation. Old ginger provides deep warmth. Together, they address the “cold” and “empty” state of the postpartum body. This dish is typically avoided in Week 1 (too warming and rich) and introduced from Week 2 onwards.

Serves: 3-4 portions.

3. Fish and Papaya Soup (Mu Gua Yu Tang, 木瓜鱼汤)

All regions | Best for: Week 2-3 | Purpose: Lactation support, easy digestion

This is one of the most widely recommended soups for breastfeeding mothers across all Chinese regional traditions. Green (unripe) papaya contains papain, an enzyme believed to support milk production, while fish provides easily digestible protein.

Ingredients

  • 1 whole fresh fish (sea bass, threadfin, or carp, about 500 g), cleaned and scaled
  • 1 green (unripe) papaya (about 400 g), peeled, deseeded, and cut into chunks
  • 30 g old ginger, sliced
  • 6 red dates, pitted
  • 1 tablespoon cooking oil
  • 1.5 litres water
  • Salt to taste

Method

  1. Pan-fry the fish. Heat the oil in a wok or large pan over medium-high heat. Add the ginger slices and fry briefly. Add the whole fish and pan-fry for 2-3 minutes on each side until lightly golden. This step creates a milky-white broth.

  2. Boil. Transfer the fish and ginger to a soup pot. Add the water and bring to a vigorous boil. Boil on high heat for 10 minutes — this is the key to achieving the characteristic creamy white colour.

  3. Add papaya and dates. Add the papaya chunks and red dates. Reduce to a medium simmer and cook for a further 30-40 minutes, until the papaya is soft and the broth is milky.

  4. Season. Add salt to taste. Remove from heat and serve.

TCM notes: Fish is neutral to slightly warm, easily digested, and considered an excellent source of nourishment without being overly heavy. Green papaya is believed to promote lactation — a use shared across Chinese, Southeast Asian, and South Asian traditions. Red dates add blood-nourishing sweetness. This soup is gentle enough for Week 2 and nourishing enough for Week 3.

Serves: 2-3 portions. Best consumed fresh.

4. Red Date and Goji Tea (Hong Zao Gou Qi Cha, 红枣枸杞茶)

All regions | Best for: Week 1-4 (all stages) | Purpose: Blood nourishment, daily warming drink

This is the everyday tea of confinement — simple to prepare, gently sweet, and deeply nourishing. It replaces plain water for many confinement mothers, providing warmth and nutrition with every sip.

Ingredients

  • 10-12 red dates (hong zao, 红枣), pitted and lightly crushed
  • 15 g goji berries (gou qi zi, 枸杞子)
  • 1.2 litres water
  • Optional: 3-4 slices fresh ginger; 1 tablespoon brown sugar

Method

  1. Lightly crush the dates. Using the flat side of a knife, lightly press each date to split it open. This allows the flavour and nutrients to release more effectively during simmering.

  2. Simmer. Place the dates (and ginger, if using) in a pot with the water. Bring to a boil, then reduce to a gentle simmer for 20-25 minutes.

  3. Add goji berries. Add the goji berries in the last 5 minutes of simmering. They do not need long cooking — excessive heat can degrade their beneficial compounds.

  4. Sweeten if desired. Add brown sugar to taste, if using. Strain into a thermos flask to keep warm throughout the day, or serve immediately.

TCM notes: Red dates are one of the most important blood-nourishing foods in the TCM pharmacopoeia, rich in iron, vitamin C, and cyclic AMP. Goji berries nourish the liver and kidneys and are a significant source of zeaxanthin and polysaccharides with documented antioxidant activity (Amagase & Farnsworth, 2011). This tea is considered safe and beneficial throughout all four stages of confinement.

Makes: Approximately 1 litre. Drink warm throughout the day.

5. Black Chicken Herbal Soup (Wu Ji Tang, 乌鸡汤)

All regions | Best for: Week 3-4 | Purpose: Deep blood nourishment, qi and yin tonification

Black-bone chicken (wu gu ji, 乌骨鸡, also known as Silkie chicken) is considered one of the most medicinally potent foods in TCM. Its dark meat, bones, and skin contain melanin, carnosine, and a higher concentration of certain amino acids compared to regular chicken (Tian et al., 2007).

Ingredients

  • 1 whole black-bone chicken (about 800 g-1 kg), cleaned and jointed
  • 15 g dang gui (当归, Angelica sinensis)
  • 15 g astragalus (huang qi, 黄芪)
  • 10 red dates, pitted
  • 10 g goji berries
  • 20 g fresh ginger, sliced
  • 2 litres water
  • Salt to taste

Method

  1. Blanch the chicken. Bring a pot of water to the boil. Add the chicken pieces and blanch for 3 minutes. Drain and rinse.

  2. Rinse the herbs. Briefly rinse the dang gui, astragalus, and red dates under running water.

  3. Combine. Place the chicken, dang gui, astragalus, red dates, and ginger in a large clay pot or stockpot. Add the water.

  4. Slow cook. Bring to a boil, then reduce to the lowest possible simmer. Cover tightly and cook for 2 to 2.5 hours.

  5. Finish. Add goji berries in the last 10 minutes. Season with salt. Serve the broth and chicken together.

TCM notes: This is a serious blood- and qi-nourishing soup. Dang gui is the foremost blood-nourishing herb in TCM, with research supporting its haematopoietic and anti-inflammatory properties (Wei et al., 2016). Astragalus strengthens qi and supports immunity. This soup is reserved for Week 3-4, when the body is ready for deep tonification.

Serves: 3-4 portions. Can be refrigerated for 2 days; reheat thoroughly.

6. Ginger Fried Rice (Jiang Chao Fan, 姜炒饭)

All regions | Best for: Week 1-4 (all stages) | Purpose: Warming carbohydrate, energy

A simple, warming dish that can serve as breakfast, a snack, or a side dish throughout confinement. The generous use of ginger makes this more than ordinary fried rice — it is a therapeutic dish in its own right.

Ingredients

  • 400 g cooked white rice (ideally day-old, slightly dried out)
  • 80 g old ginger, finely minced
  • 2 eggs, beaten
  • 2 tablespoons black sesame oil
  • 1 tablespoon light soy sauce
  • Optional: 100 g shredded chicken or small dried shrimp; handful of chopped spring onion

Method

  1. Fry the ginger. Heat the black sesame oil in a wok over medium heat. Add the minced ginger and stir-fry for 3-4 minutes until very fragrant and slightly crispy at the edges.

  2. Add the eggs. Push the ginger to one side of the wok. Pour in the beaten eggs and scramble quickly until just set. Break into small pieces.

  3. Add the rice. Add the cooked rice to the wok. Turn the heat to high. Stir-fry vigorously, ensuring the rice is coated in the sesame oil and well combined with the ginger and egg. Continue frying for 3-4 minutes until the rice is heated through and has a slight golden colour.

  4. Season. Add soy sauce and any optional ingredients. Toss well. Serve immediately.

TCM notes: Ginger is the single most important warming ingredient in confinement cooking. Research has confirmed its anti-inflammatory and digestive-supporting properties (Mashhadi et al., 2013). Black sesame oil adds warmth and a distinctive nutty flavour. This simple dish is appropriate throughout all four stages.

Serves: 2 portions.

7. Green Papaya Pork Rib Soup (Qing Mu Gua Pai Gu Tang, 青木瓜排骨汤)

Southern Chinese / Southeast Asian | Best for: Week 3-4 | Purpose: Lactation, digestion, nourishment

A lighter alternative to the pig trotter soup, this recipe combines the lactation-promoting properties of green papaya with the nourishment of pork ribs and the gentle sweetness of red dates.

Ingredients

  • 500 g pork ribs, chopped into 4-5 cm pieces
  • 1 green (unripe) papaya (about 500 g), peeled, deseeded, and cut into large chunks
  • 30 g old ginger, sliced
  • 8 red dates, pitted
  • 15 g goji berries
  • 2 litres water
  • Salt to taste

Method

  1. Blanch the ribs. Bring a pot of water to a boil. Add the pork ribs and blanch for 5 minutes. Drain, rinse, and set aside.

  2. Build the soup. Place the blanched ribs, ginger slices, and red dates in a clean pot. Add the water. Bring to a boil, then skim any remaining foam from the surface.

  3. Add papaya. Add the papaya chunks. Reduce to a gentle simmer, cover, and cook for 1.5 to 2 hours, until the ribs are tender and the papaya is very soft.

  4. Finish. Add goji berries in the last 5 minutes. Season with salt to taste.

TCM notes: Green papaya is widely used across Chinese and Southeast Asian traditions to support lactation. Pork ribs provide protein, collagen, and calcium (especially when simmered for an extended period, which releases minerals from the bones). This soup is gentler and easier to digest than pig trotter soup, making it a good option for mothers who find richer soups too heavy.

Serves: 3-4 portions. Best consumed fresh or within 1-2 days.

8. Longan and Red Date Tea (Gui Yuan Hong Zao Cha, 桂圆红枣茶)

All regions | Best for: Week 2-4 | Purpose: Calming, blood nourishment, sleep support

While the red date and goji tea (Recipe 4) is the daytime staple, this longan-based tea is traditionally served in the evening. Longan flesh has a natural sedative quality in TCM, making it ideal for winding down before bed — particularly valuable for mothers who may be anxious or struggling with fragmented sleep.

Ingredients

  • 15 g dried longan flesh (gui yuan rou, 桂圆肉)
  • 8 red dates, pitted and lightly crushed
  • 10 g goji berries
  • 800 ml water
  • Optional: 2-3 slices fresh ginger; 1 teaspoon honey (add after cooking)

Method

  1. Combine. Place the longan, red dates, and ginger (if using) in a small pot with the water.

  2. Simmer. Bring to a boil, then reduce to a gentle simmer for 15-20 minutes.

  3. Add goji berries. Add goji berries in the last 3 minutes of simmering.

  4. Serve. Strain into a cup or small thermos. Add honey if desired (only once the tea has cooled slightly — adding honey to boiling water can degrade its beneficial enzymes).

TCM notes: Longan (gui yuan, 桂圆) is classified as warm and sweet, entering the heart and spleen channels. It is traditionally used to calm the spirit (an shen, 安神), nourish blood, and address insomnia. While robust clinical trials are limited, longan extract has shown anxiolytic properties in preclinical studies (Zheng et al., 2014). This tea is slightly more warming than the red date and goji version, so it is typically introduced from Week 2 onwards.

Makes: Approximately 600 ml. Drink warm, 1-2 hours before bed.

Tips for Cooking Confinement Meals

Equipment

You do not need specialized equipment, but these items make confinement cooking easier:

  • A large clay pot or ceramic casserole — retains heat evenly and is traditional for long-simmered soups
  • A thermos flask (at least 1 litre) — for keeping teas warm throughout the day
  • A double-boiler pot (dun guan, 炖盅) — for slow-cooked soups that need very gentle heat; prevents boiling and preserves delicate herbal flavours

Sourcing Ingredients

  • TCM herbs (dang gui, astragalus, du zhong, etc.) are available at Chinese herbal medicine shops, many Asian supermarkets, and online retailers. Buy from reputable sources that can confirm the herbs are tested and food-grade.
  • Black-bone chicken is available at many Asian butchers and some supermarkets. Frozen options are widely available online.
  • Black sesame oil — ensure you buy pure black sesame oil, not blended. It should be dark, viscous, and intensely fragrant.

Batch Cooking and Storage

For mothers who lack daily cooking support — whether from a confinement nanny or family members — batch cooking is essential:

  • Soups freeze well. Prepare 2-3 days’ worth at a time and store in individual portions.
  • Herbal teas can be prepared each morning for the full day.
  • Ginger fried rice is best made fresh, but cooked rice can be prepared in advance.

For mothers who prefer the convenience of professionally formulated meals, pre-portioned confinement soup kits offer an alternative — with daily-changing herbal ingredients following the traditional staged progression. See our guide to Chinese confinement soups for more on this approach.

A Note on Authenticity and Adaptation

These recipes are rooted in tradition, but tradition has always been adaptive. Regional variations abound — a Cantonese confinement kitchen looks quite different from a Taiwanese or Hakka one. What remains consistent across all traditions is the underlying intent: to nourish the mother’s body with warm, restorative, carefully chosen foods during her most vulnerable weeks.

Feel free to adapt these recipes to your tastes and circumstances. The principles — warming ingredients, staged progression, nourishing broths — matter more than rigid adherence to any single recipe.

For the full context of the confinement tradition, including dietary rules, rest practices, and cultural significance, see our complete Chinese confinement guide. For detailed information on the individual herbs used in these recipes, visit our guide to confinement herbs and teas.

References

  1. Milman, N. (2011). Postpartum anemia I: definition, prevalence, causes, and consequences. Annals of Hematology, 90(11), 1247-1253. https://pmc.ncbi.nlm.nih.gov/articles/PMC3183979/

  2. Amagase, H., & Farnsworth, N. R. (2011). A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji). Food Research International, 44(7), 1702-1717. https://pmc.ncbi.nlm.nih.gov/articles/PMC3133116/

  3. Mashhadi, N. S., et al. (2013). Anti-oxidative and anti-inflammatory effects of ginger in health and physical activity. International Journal of Preventive Medicine, 4(Suppl 1), S36-S42. https://pmc.ncbi.nlm.nih.gov/articles/PMC3665023/

  4. Wei, W. L., et al. (2016). Angelica sinensis in China — A review of botanical profile, ethnopharmacology, phytochemistry and chemical analysis. Journal of Ethnopharmacology, 190, 116-141. https://pmc.ncbi.nlm.nih.gov/articles/PMC4862963/

  5. Tian, Y., et al. (2007). Comparison of nutritional composition between black-bone silky fowl and common broiler chicken. Asian-Australasian Journal of Animal Sciences. https://pmc.ncbi.nlm.nih.gov/articles/PMC4002282/

  6. Zheng, S. Q., et al. (2014). Anxiolytic-like effect of the aqueous extract of longan (Dimocarpus longan Lour.) fruit in mice. Evidence-Based Complementary and Alternative Medicine. https://pmc.ncbi.nlm.nih.gov/articles/PMC4212507/

  7. Raven, J. H., Chen, Q., Tolhurst, R. J., & Garner, P. (2007). Traditional beliefs and practices in the postpartum period in Fujian Province, China. BMC Pregnancy and Childbirth, 7(8). https://pmc.ncbi.nlm.nih.gov/articles/PMC1913060/