Dysmenorrhea is most common in young women, but some middle-aged women also suffer from it. According to Traditional Chinese Medicine, dysmenorrhea is often caused by depression, excessive anger damaging the liver, excessive coldness, living in a damp environment, external invasion of cold and dampness, excessive consumption of spicy food, which leads to the blockage of Qi and blood circulation in the Chong and Ren meridians, causing dysmenorrhea. It can also be caused by inherent yang deficiency and internal coldness, liver and kidney deficiency, excessive childbirth and labor injury to the liver and kidneys, or long-term illness and injury to Qi and blood, resulting in insufficient nourishment to the Chong and Ren meridians, leading to dysmenorrhea. Women who frequently experience dysmenorrhea can make some medicinal diets to improve their symptoms.
Motherwort boiled with eggs: Take 60g of motherwort and 60g of yuanhu herb, cook them together with 2 eggs in water. After the eggs are cooked, peel them and continue to cook. Remove the herb residue and eat the eggs and drink the soup. Start taking it 3-5 days before menstruation and continue for 7 days.
Radish and dried tangerine peel porridge: Take 200g of white radish and 20g of dried tangerine peel, add appropriate amount of flour and seasonings, and make porridge for consumption.
Peach kernel cake: Take 50g of peach kernel, 20g each of chicken gizzard, dried tangerine peel, and yuanhu herb, grind them into fine powder, mix with appropriate amount of flour, and make pancakes for consumption.
Mugwort leaf and fennel seed egg: Take 30g of mugwort leaf, 30g each of fennel seed and small fennel seed, cook them together with 2 eggs in water. After the eggs are cooked, peel them and continue to cook. Eat the eggs. Start taking it 3-5 days before menstruation and continue for 7 days.
Three pepper chicken: Take 10g each of pepper, star anise, and Sichuan peppercorn, cook them with 200g of chicken and appropriate amount of seasonings. After the chicken is cooked, eat the meat and drink the soup.
Angelica and astragalus lamb soup: Take 500g of lamb, 60g of Angelica, 30g of astragalus, and stew them. Add seasonings and consume.
Shiitake mushroom and pigeon soup: Take 30g of shiitake mushroom and 1 pigeon, cook them, and add seasonings to consume.
