Chaihu is a widely used Chinese medicinal herb with various applications in many traditional Chinese medicine formulas. Chaihu not only has the effect of soothing the liver and reducing fever, but it can also treat external wind-cold conditions. Let's explore a few common ways to consume Chaihu!
Chaihu Liver-Relieving Congee
Ingredients: Xiangfuzi, Maiya, Chaihu, Gancao, Baishao, Chuanxiong, Zhike, and an appropriate amount of polished rice and white sugar.
Method: Boil the Chinese herbs together and remove the residue. Then, wash the polished rice and cook it with the herbal decoction to make congee. Add white sugar to taste and consume twice a day.
Efficacy: It can improve rib pain and low-grade fever caused by liver depression and qi stagnation.
Chaihu Lotus Root Slices
Ingredients: Lotus root, Chaihu, mung bean sprouts, hawthorn, tomato, salt, white sugar, and vinegar.
Method: First, decoct Chaihu and hawthorn to remove the residue. Then, mix salt, white sugar, and vinegar together. Cut the lotus root into slices and soak them in the mixture for a few minutes. Stir-fry the lotus root over high heat until cooked, adding some of the mixture. Plate the dish and garnish with stir-fried mung bean sprouts and sliced tomatoes.
Efficacy: It can help soothe the liver and clear heat.
Chaihu Houpo Decoction
Ingredients: Chaihu, Houpo (processed), Fuling, Jupi, Zisu, Shengjiang, and Binglang (powdered), each in the specified amounts.
Method: Wash all the ingredients and put them in a pot. Add 700 ml of water and boil it down to 300 ml. Strain the decoction and divide it into three servings, to be taken about an hour apart. The decoction has a mild laxative effect.
Efficacy: This formula can regulate qi, transform dampness, and treat conditions such as damp stagnation and abdominal distension, with remarkable effectiveness.
