淡豆豉
| Name (CN) | 淡豆豉 (Dàn dòu chǐ) |
|---|---|
| Synonyms (CN) | 豉、豆豉、豆士、香豉、淡豉、豉、淡豉、大豆豉 |
| Name (EN) | Fermented Soybean |
| Scientific name(s) | Semen Sojae Praeparata |
| Used section | Mature seeds |
| Taste | Bitter、Spicy |
| Channel Tropism | Induce in the lung and stomach meridians. |
| Cold/Hot properties | Cold |
| Group | Microbe [Dried Beans And Products] |
| Origin | Fermented processed product of mature seeds of soybean Glycine max (L.) Merr. |
|---|---|
| Function and treatment | Relieving symptoms, removing irritation and promoting depression and heat. Used for colds, cold and fever headache, irritability and chest congestion, and sleeplessness. |
| Origin and best harvesting period | The country are produced, "Compendium of Materia Medica" said "to create light tempeh method, waiting for a slight heat artemisia cover. Every three days a look, an urn, building solid, mulberry leaves cover three inches thick, so seven times, and then steamed, spread to remove the fire gas, weng collect the building seal is ready." |