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Source: Qiān Jīn Yì Fāng 千金翼方

Ingredients

• Yáng gǔ (羊骨 Caprae seu Ovis Os, goat’s [or sheep’s] bones) 1000g
• Jīng mǐ (粳米 Oryzae Semen, non-glutinous rice) (or Nuò mǐ (糯米 Oryzae Glutinosae Semen, glutinous rice)) 60g
• Shí yán (食盐 Sal , salt)
• Cōng bái (葱白 Allii Fistulosi Bulbus, scallion white) 2 stalks
• Shēng jiāng (生姜 Zingiberis Rhizoma Recens, fresh ginger) 3–5 slices

Actions: Supplements stomach qì; strengthens the sinew and bone; fortifies the spleen and stomach.

Indications: Vacuity taxation and emaciation, vacuity cold of the kidney, with inhibited movement of the lumbar spine, hypertonicity of the sinews, and sinew and bone pain; spleen-stomach vacuity, enduring diarrhea or dysentery. Modern texts point out that it also thrombocytopenic purpura and aregenerative anemia.

Method: Wash and crush fresh goat's or sheep's bones, add water and boil to a broth, strain, and rice and boil to a thick gruel. Add the scallion whites, ginger, and salt and bring to the boil again twice.

Rationale: Goat's or sheep's bones are sweet and warm. They strengthen the sinew and bones. Modern research shows that calcium phosphate accounts for over half of their composition. They also contain calcium carbonate, and magnesium phosphate, as well as traces of fluorin (an important constituent of bone), Bái fáninum, chlorine, potassium, sodium, and iron. This gruel is a good dietary supplement for the autumn and winter months.

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