Niuxi is a common Chinese herbal medicine. Traditional Chinese medicine believes that niuxi has a bitter and sour taste, is neutral in nature, and is non-toxic. It is a good medicine for nourishing the liver and kidney, strengthening the muscles and bones, promoting blood circulation, and regulating menstruation. It can treat various diseases, such as lumbago and soreness, flaccidity of the lower limbs, blood stasis and amenorrhea, dysmenorrhea, postpartum blood stasis abdominal pain, abdominal masses, retained placenta, hot urination, bloody urine, injuries from falls, abscesses and ulcers, and sore throat. Niuxi combined with food ingredients can effectively treat postpartum blood stasis abdominal pain. Now let's take a look at the efficacy of niuxi and traditional Chinese medicine recipes.
I. Efficacy and Functions of Niuxi
1. Nourishing the liver and kidney, tonifying qi, and regulating the stomach and intestines.
2. Nourishing yin, invigorating the appetite, promoting digestion, and eliminating edema.
3. Enhancing memory, improving metabolism, and anti-aging.
4. Treating lumbago and soreness, and flaccidity of the lower limbs.
5. Treating blood stasis and amenorrhea, dysmenorrhea, and postpartum blood stasis abdominal pain.
6. Treating injuries from falls, abscesses and ulcers, and sore throat.
II. Traditional Chinese Medicine Recipes with Niuxi
1. Niuxi and Buddha's Hand Gourd Soup
Ingredients: 100g Buddha's Hand Gourd, 200g old chicken, 10g niuxi, 500ml chicken broth, 10g ham,
Seasoning: 5g ginger slices, salt, monosodium glutamate, pepper, sugar to taste.
Directions:
(1) Wash the old chicken and cut into pieces; slice the Buddha's Hand Gourd;
(2) Boil water and blanch the old chicken, remove and drain, then put into a stewing pot;
(3) Add the remaining ingredients and simmer over low heat for 3 hours until cooked, then add seasoning.
Efficacy:
(1) Buddha's Hand Gourd: has the effect of regulating qi, resolving phlegm, relieving vomiting and bloating, soothing the liver and invigorating the spleen, and harmonizing the stomach.
(2) Niuxi: has the effects of promoting blood circulation and removing blood stasis, nourishing the liver and kidney, strengthening the muscles and bones, promoting blood flow downwards, treating postpartum blood stasis abdominal pain, and diuresis.
(3) Old chicken: has the effects of tonifying qi and blood, strengthening the body, warming the middle, invigorating the spleen and stomach, and promoting blood circulation.
(4) Ginger: detoxifies, dispels wind, and expels cold.
(5) Niuxi and Buddha's Hand Gourd Soup: has the effects of tonifying qi and blood, strengthening the body, warming the middle, invigorating the spleen and stomach, and promoting blood circulation.
2. Tomato Stewed with Niuxi
Ingredients: 200g pork ribs, 15g niuxi, 50g tomato, salt to taste.
Directions:
(1) Boil the pork ribs in boiling water, remove and rinse;
(2) Peel and cut the tomatoes into pieces; wash the niuxi;
(3) Put the ingredients into a soup pot, add enough water, and bring to a boil over high heat;
(4) Reduce heat and simmer for 1 hour, then add salt to taste.
Efficacy:
(1) Tomato: clears heat, generates body fluids, nourishes yin, cools the blood, and lubricates the intestines. Adding a little tomato can also enhance the sweet and sour taste of the soup.
(2) Niuxi: has the effects of promoting blood circulation and removing blood stasis, nourishing the liver and kidney, strengthening the muscles and bones, promoting blood flow downwards, treating postpartum blood stasis abdominal pain, and diuresis.
(3) Pork ribs: rich in nutrients, has the effects of nourishing yin and yang, nourishing essence and blood.
(4) Tomato Stewed with Niuxi: This soup has the effects of nourishing the liver and kidney, strengthening the muscles and bones, promoting blood circulation, and treating postpartum blood stasis abdominal pain.
Warm Tips: Niuxi should not be taken by those with downward sinking of qi, spleen deficiency diarrhea, instability in the lower burner, spermatorrhea, excessive menstrual bleeding, and pregnant women.
