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TCM Treasures - Dou Chi 璞嗚眽
By Zhang Qian |
July 15, 2012, Sunday
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Print Edition
Print Edition
DOU chi, or fermented soya beans, is a popular ingredient in Chinese cuisine, and can also work as a medical herb, helping dispel pathogenic energy and benefiting health.
It is said that an official during the Tang Dynasty (618-907) suffered serious discomfort due to fatigue. Doctors agreed on dispelling the pathogenic energies as a treatment strategy, but the official was allergic to the herbs usually used.
Famous scholar Wang Bo happened to be a guest at the official's house and suggested using fermented soya beans as an alternative, having read of this treatment.
Within days, the official was well again.
Records of fermented soya bean being used for medical treatments go back to the Han Dynasty (206BC-220AD). It is one of the major ingredients of the famous "zhi zi chi" decoction for treating cold recorded in Zhang Zhongjing's "Shang Han Lun" (Treatise on Febrile Diseases).
Described as a "mildly warm" herb, it is often used for relieving symptoms of colds, its function strengthened when working with other herbs.
Modern research also finds it effective in lowering blood pressure, protecting the liver and delaying aging.
Herbal congee
Cook a decoction of 10g fermented soya beans, 10g jin jie (Nepeta), 15g ge gen (kudzu vine root), 10g cape jasmine, 30g gypsum, 10g ginger and seven pieces of green onion.
Filter the decoction and add 100g rice for congee cooking.
Eat on an empty stomach and cover yourself with a quilt for slight sweating.
Benefits: Helps dispel pathogenic energies and relieve cold-related symptoms.
Fermented soya beans and black carp
Cook 50g fermented soya beans, 450g black carp, 300g oil, 10g ginger and 8ml soy sauce with water as needed.
Season with salt
Benefits: Boosts energy, dispels pathogenic dampness, benefits the stomach and liver.
It is said that an official during the Tang Dynasty (618-907) suffered serious discomfort due to fatigue. Doctors agreed on dispelling the pathogenic energies as a treatment strategy, but the official was allergic to the herbs usually used.
Famous scholar Wang Bo happened to be a guest at the official's house and suggested using fermented soya beans as an alternative, having read of this treatment.
Within days, the official was well again.
Records of fermented soya bean being used for medical treatments go back to the Han Dynasty (206BC-220AD). It is one of the major ingredients of the famous "zhi zi chi" decoction for treating cold recorded in Zhang Zhongjing's "Shang Han Lun" (Treatise on Febrile Diseases).
Described as a "mildly warm" herb, it is often used for relieving symptoms of colds, its function strengthened when working with other herbs.
Modern research also finds it effective in lowering blood pressure, protecting the liver and delaying aging.
Herbal congee
Cook a decoction of 10g fermented soya beans, 10g jin jie (Nepeta), 15g ge gen (kudzu vine root), 10g cape jasmine, 30g gypsum, 10g ginger and seven pieces of green onion.
Filter the decoction and add 100g rice for congee cooking.
Eat on an empty stomach and cover yourself with a quilt for slight sweating.
Benefits: Helps dispel pathogenic energies and relieve cold-related symptoms.
Fermented soya beans and black carp
Cook 50g fermented soya beans, 450g black carp, 300g oil, 10g ginger and 8ml soy sauce with water as needed.
Season with salt
Benefits: Boosts energy, dispels pathogenic dampness, benefits the stomach and liver.
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