Huang Jing is a commonly used nourishing traditional Chinese medicine (TCM), and there are many methods of processing it. The most well-known method is the nine steams and nine sun-dries. So why does Huang Jing need to go through this process?
Why does Huang Jing undergo nine steams and nine sun-dries?
The nine steams and nine sun-dries is a traditional processing technique, which is quite complicated. There are several reasons why some Huang Jing needs to undergo this process:
Reason 1:
Raw Huang Jing contains mucilage and other substances. Direct consumption of these substances can cause a tingling sensation on the tongue and irritation in the throat, resulting in discomfort. However, Huang Jing processed through nine steams and nine sun-dries not only removes this irritation but also improves the taste.
Reason 2:
Raw Huang Jing contains a large amount of sugar and water, making it perishable. On the other hand, Huang Jing processed through nine steams and nine sun-dries is more convenient to store and has a longer shelf life.
Reason 3:
Huang Jing processed through nine steams and nine sun-dries undergoes changes in color, aroma, and taste. Its effects, such as enhancing sexual function, combating anemia, and improving immune function, are also enhanced.
The method of processing Huang Jing through nine steams and nine sun-dries
1. Air-dry fresh Huang Jing for about 10 days until it is about 70-80% dry.
2. Thoroughly wash the dried Huang Jing with a brush.
3. Put the Huang Jing in a pot and boil it for about half an hour, then cut it into thick slices.
4. Place the Huang Jing in a ceramic jar and add an appropriate amount of yellow wine. Stir well and let it soak until the wine is absorbed.
5. Steam the Huang Jing in a steamer over water for about 1 hour.
6. Place the steamed Huang Jing under the sun until the surface is dried.
7. Steam and sun-dry the Huang Jing again.
8. Repeat this process nine times until the surface of the Huang Jing turns dark brown and shiny.
The benefits of Huang Jing processed through nine steams and nine sun-dries
Tonifying the spleen and replenishing qi
Huang Jing has a sweet taste, neutral nature, and enters the spleen meridian. It has the effects of tonifying qi, nourishing yin, and strengthening the spleen and stomach. It can be used as an adjuvant treatment for symptoms such as spleen and stomach qi deficiency, fatigue, insufficient stomach yin, dry mouth, and poor appetite.
Nourishing yin and tonifying the kidneys
Huang Jing can also enter the kidney meridian, nourishing kidney yin, and relieving or treating symptoms of kidney yin and essence deficiency, such as impotence, nocturnal emissions, premature ejaculation, weak lower back and knees, and fatigue.
Moistening the lungs and stopping coughing
Huang Jing also enters the lung meridian and has the effects of nourishing and moistening the lungs. It can be helpful for lung deficiency with dry cough, coughing up blood, and can be used as an adjuvant treatment for tuberculosis.
How to consume Huang Jing processed through nine steams and nine sun-dries
There are many ways to consume Huang Jing, such as using it as a medicinal ingredient, soaking it in water, soaking it in alcohol, or stewing it in soup. Below are two common methods of consumption:
Huang Jing Wine
Ingredients: 80g Huang Jing, 2000ml white wine.
Instructions:
1. Wash the Huang Jing, slice it, and air-dry the surface.
2. Put the Huang Jing in a clean cheesecloth bag and seal it.
3. Place the cheesecloth bag in a wine jar and pour in the white wine.
4. Seal the jar, shake well, and let it soak for about 1 month.
5. Drink 15-20ml each time, twice a day.
Huang Jing Stewed Pork
Ingredients: 60g Huang Jing, 500g lean pork, appropriate amount of salt, cooking wine, scallion, ginger, and pepper powder.
Instructions:
1. Wash the pork and blanch it in boiling water to remove blood. Remove and cut into pieces.
2. Wash the Huang Jing and slice it. Bruise the scallion and ginger.
3. Put the pork, Huang Jing, scallion, ginger, cooking wine, and salt into a pot.
4. Add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat until the meat is tender.
5. Season with salt and pepper powder before serving.
Contraindications for consuming Huang Jing
1. Not suitable for those with excessive phlegm-dampness
Symptoms include obesity, limb edema, oily facial skin, pale complexion, swollen tongue, and sticky mouth. Since Huang Jing itself is nourishing and sticky, consuming it may further hinder the function of the spleen and stomach, exacerbating the existing symptoms.
2. Not suitable for those with cold and diarrhea
If you have symptoms of middle-jiao deficiency cold and diarrhea, it is not suitable to consume Huang Jing, as it may not relieve the symptoms and may even worsen them.
