Shu Di Huang Qi Yang Rou Tang is a soup that nourishes both qi and blood, and strengthens the body. It is used for symptoms such as pale or sallow complexion, dizziness, fatigue, shortness of breath, palpitations, poor appetite due to deficiency of qi and blood; or symptoms such as cold limbs, weak lower back and knees, facial blemishes due to deficiency of kidney yang; or for conditions like neurasthenia, anemia, nephritis, and post-illness conditions characterized by deficiency of qi and blood and kidney yang deficiency. It is a good recipe for pre-pregnancy.
Ingredients: 750g of lamb, 20g of Dang Gui, 15g of Bai Shao, 50g each of Shu Di and Huang Qi, 3 slices of ginger, 5 red dates.
Preparation: Wash and cut the lamb into pieces, blanch it in boiling water; remove the pits from the red dates, slice the Dang Gui, wash the Bai Shao, Shu Di, Huang Qi, and ginger. Put all the ingredients into a pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat for 3 hours. Season and serve.
Benefits: This soup nourishes both qi and blood, and strengthens the body. It is used for symptoms such as pale or sallow complexion, dizziness, fatigue, shortness of breath, palpitations, poor appetite due to deficiency of qi and blood; or symptoms such as cold limbs, weak lower back and knees, facial blemishes due to deficiency of kidney yang; or for conditions like neurasthenia, anemia, nephritis, and post-illness conditions characterized by deficiency of qi and blood and kidney yang deficiency.
This soup is originally a "medicinal meat porridge" from the book "Da Ping Sheng Hui Fang". It has been modified by removing the rice and adding red dates, and changed into a soup. Lamb has a sweet and warm nature, and it has the effects of replenishing qi, nourishing blood, warming the middle, and warming the stomach. Lamb has been used both as a food and a medicinal ingredient since ancient times, and is commonly used for nourishment. Dang Gui, Bai Shao, and Shu Di are commonly used blood-nourishing herbs. Dang Gui and Bai Shao can nourish liver blood; Dang Gui and Shu Di can nourish blood and nourish the kidneys. When these three ingredients are combined, they nourish yin, nourish blood, and moisturize the skin. Huang Qi has a sweet and slightly warm nature, and its function is to replenish qi, lift yang, stabilize the exterior. It is a good product for nourishing qi, protecting the skin, and nourishing the face. When Huang Qi is combined with Dang Gui, Bai Shao, and Shu Di, it can nourish both qi and blood, and nourish and protect the skin. Ginger and red dates can strengthen the spleen and stomach, promote digestion, and ginger can also remove the gamey taste of lamb. When all the ingredients are combined into a soup, it has a strong tonic effect, and it plays a role in warming, nourishing qi and blood, and strengthening the exterior and nourishing the face.
Note: This soup is not suitable for use by those with a cold or fever. Those with weak spleen and stomach, and loose stools, as well as those with yin deficiency and restlessness should use this soup with caution.
