Medical Guidance: Professor Liu Xusheng, Chief of the Nephrology Department, Guangdong Provincial Hospital of Traditional Chinese Medicine
Shu Di Huang (熟地黄) is slightly warm in nature and sweet in taste. It is used to nourish blood, tonify the kidneys, and replenish essence, effectively treating symptoms caused by deficiency of essence and blood such as pale complexion, dizziness, palpitations, irregular menstruation, premature graying of hair, and symptoms of liver and kidney yin deficiency like tidal fever, bone steaming, heat in the palms and soles, lumbar and knee soreness, nocturnal emissions, and diabetes.
Essence (精) is the material foundation of life activities in the human body, and aging is caused by deficiency of essence. Shu Di Huang replenishes essence and nourishes yin, thus it can prevent diseases and prolong life, making it an important herb in TCM for anti-aging and longevity. It can be used for the prevention and treatment of various age-related diseases such as coronary heart disease, arteriosclerosis, diabetes, cerebrovascular diseases, liver cirrhosis, and renal insufficiency.
Shu Di Huang is rich and heavy, consolidating the qi and greatly nourishing yin essence, making it a key herb for tonifying kidney yin in clinical practice. When preparing medicinal dishes, it is often used with Shan Zhu Yu (Cornus officinalis) for liver and kidney tonification, and with Dang Gui (Angelica sinensis) and Bai Shao (Paeonia lactiflora) for blood nourishment. The dosage of Shu Di Huang is relatively large, typically ranging from 10 to 30 grams. However, it is oily and should be used with caution in those with spleen deficiency, loose stools, or phlegm-dampness.
Warm Reminder
Shu Di Huang is processed from the tuber of the perennial herb Rehmannia glutinosa of the Scrophulariaceae family, using methods such as wine stewing or wine steaming. It is also known as cooked rehmannia. The best quality is characterized by large size, heavy weight, soft and oily texture, black cross-section, and sweet taste.
Shu Di Yao Zhu Beef Bone Soup
Ingredients:500 grams of beef bones, 60 grams of Shu Di Huang (Rehmannia Glutinosa), 30 grams of Jiang Yao Zhu (Dried Scallops)
Cooking Method:Wash and slice Shu Di Huang; wash Jiang Yao Zhu, soak until soft and tear apart; wash and chop the beef bones. Place all ingredients into a pot, add an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and simmer for 3 to 4 hours, seasoning to taste.
Effects:It nourishes yin, benefits the kidneys, and strengthens the muscles. Suitable for those with long-term deficiency of essence and blood.
