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Source: Shí Wù Liáo Bìng Cháng Shì 食物疗病常识

Ingredients

• Shēng jiāng (生姜 Zingiberis Rhizoma Recens, fresh ginger) 3–5g
• Lián xū cōng bái (连须葱白 Allii Fistulosi Bulbus cum Radice, scallion white with root) 5–7g
• Nuò mǐ (糯米 Oryzae Glutinosae Semen, glutinous rice) 30–60g
• Mǐ cù (米醋 Oryzae Acetum, rice vinegar) 10–15 ml

Actions: Disperses wind-cold.

Indications: Common cold and influenza due to wind-cold, characterized by headache, heat effusion, aversion to cold, aching body, nasal congestion or runny nose, cough, and sneezing; stomach cold with vomiting and no thought of food and drink.

Method: Wash the glutinous rice and boil for a short time with sliced ginger. Then add scallion, and cook to a gruel. Add vinegar just before removing from the fire.

Rationale: Although Shēng jiāng has the functions of warming the center and of resolving the toxin of Bàn xià, Tiān nán xīng, fish and crabs, it is here used for its sweat-effusing (sweat-inducing) action. This action is supported by the Cōng bái, which expels externally contracted wind-cold. Vinegar, noted by the Chinese for its toxin resolving qualities, has been found to kill various bacteria such as streptococcus A, Diplococcus pneumonia, Staphylococcus album, etc.

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