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Source: Yǎng Shēng Shí Jiàn 养生食鉴

Ingredients

• Zhū jǐ ròu (猪脊肉 Suis Caro Vertebralis, pork spine flesh) 60g
• Jīng mǐ (粳米 Oryzae Semen, non-glutinous rice) 90g
• Shí yán (食盐 Sal , salt)
• Sū hé xiāng (苏合香 Styrax , storax)
• Huā jiāo fěn (花椒粉 Zanthoxyli Pericarpium Pulveratum, zanthoxylum [husk] powder)

Actions: Supplements the center and boosts qì; enriches the bowels and viscera; moisturizes the skin.

Indications: General vacuity and emaciation, spleen-stomach vacuity cold, and insufficiency of qì and blood.

Method: Wash the meat, and cut into small lumps, stir-fry with the sesame oil, and then boil with the rice to make the gruel. Add the salt and ground zanthoxylum at the end, before bring to a final boil.

Rationale: The meat around the backbone is considered among the best pork cuts and has been used for its medicinal properties since antiquity. Pork is sweet and salty, and balanced in nature. It enter the spleen, stomach, and kidney channels. Huā jiāo (or Xiǎo huí xiāng if the flavor is preferred), though here added mainly for its flavor, also supplements vacuity and warms the center.

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