Bovine Kidney is recorded in the book "Mingyi Bie Lu". It refers to the kidney of the bovine animal, either Bos taurus domesticus Gmelin (domestic cattle) or Bubalusbubalis Linnaeus (water buffalo). The kidney is obtained by dissecting the abdomen of the animal, cleaning it, and using it fresh or refrigerating it.
[Processing Method] "Taiping Shenghui Fang": "Remove the fascia and cut into small pieces." Currently, the original medicinal material is taken and the fascia and impurities are removed. It is then cut into small pieces for use.
[Appearance of the prepared slices] It is irregular and fragmented, with a dark reddish-brown surface. It has a tough texture and a slight fishy odor.
[Quality Requirements] The protein content should not be less than 12.8%, and the ash content should not exceed 0.9%.
[Processing Functions] Bovine kidney has a sweet and slightly bitter taste, and is neutral in nature. It enters the heart, lung, and stomach meridians. It has the functions of nourishing the kidney and replenishing essence, strengthening the lower back and knees, and relieving pain and numbness. It is mostly used in its fresh form, but after processing, it can be easily used in the preparation of formulations. It is used for conditions such as kidney deficiency and exhaustion, lack of yang and qi, soreness and weakness of the lower back and knees, and dampness and pain caused by rheumatism. For example, the "Bovine Kidney Congee" is used to treat conditions such as the "Five Exhaustions and Seven Injuries" and impotence and lack of qi (from "Taiping Shenghui Fang").
[Research on Processing] In the Song Dynasty, there was a method of finely cutting the bovine kidney (from "Taiping Shenghui Fang"), which is still used today, with cutting being the main method of processing.
