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Source: Yǐn Shí Biàn Lù 饮食辩录

Ingredients

• Chén pí (陈皮 Citri Reticulatae Pericarpium, tangerine peel) 15–20g
• Jīng mǐ (粳米 Oryzae Semen, non-glutinous rice) 30–60g

Actions: Normalizes qì, fortifies the stomach, dries dampness, transforms phlegm, and relieves cough.

Indications: Spleen-stomach qì stagnation with fullness in the stomach duct and abdomen, poor appetite, nausea and vomiting; cough with copious phlegm and fullness and oppression in the chest and diaphragm.

Method: 30 gr of fresh tangerine peel may be used instead of the dried form. Boil the rice in a strained decoction of the tangerine peel. Alternatively, add ground tangerine peel to ready-made gruel and cook a little longer.

Rationale: Chén pí is acrid and bitter, warm and nontoxic. It enters the spleen and lung channels. It is commonly used for spleen-stomach qì stagnation as well as for cough with copious phlegm. Its volatile oils include limonene which improves digestion by increasing gastric secretions and accelerating gastrointestinal peristalsis. By increasing mucosal secretions, it loosen phlegms to facilitate expectoration.

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