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Source: Shí Jiàn Běn Cǎo 食鉴本草

Ingredients

• Wú zhū yú (吴茱萸 Evodiae Fructus, evodia [fruit]) 2g
• Jīng mǐ (粳米 Oryzae Semen, non-glutinous rice) 30g
• Shēng jiāng (生姜 Zingiberis Rhizoma Recens, fresh ginger) 2 slices
• Cōng bái (葱白 Allii Fistulosi Bulbus, scallion white) 2 stalks

Actions: Supplements the spleen, warms the stomach, and disperses cold. It relieves pain and checks retching and vomiting.

Indications: Cold pain in the stomach duct and abdomen, retching counterflow and acid swallowing, and vomiting and diarrhea due to center cold.

Method: Add ginger, scallion white, and ground evodia to the ready-made gruel, and boil for a short time being serving.

Rationale: Wú zhū yú, commonly used as a condiment prior to the Táng dynasty, has been used for medicinal purposes for two thousand years in China. It warms the center and disperses cold, and downbears counterflow and checks vomiting and retching. The Shēng jiāng and scallion are added essentially for flavor, but they are warm in nature and therefore help the Wú zhū yú to warm the center and disperse cold.

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