Dan Dou Chi is fermented soybean seeds that can be used as food and medicine.
Glycine max is an annual herb belonging to Leguminosae, which is the most important legume in the world.
There is evidence that the Chinese started to grow soybeans more than 5,000 years ago. Now it can be found in the north, southwest and Yangtze River Valley of China.
Soybean was introduced to the United States in 1804. After more than 100 years, it has become an important crop in the southern and midwestern United States.
Soybean seeds can be eaten, so it is widely grown worldwide. All the soybeans cultivated in the world are directly or indirectly spread out from China.
Soybean is rich in protein, fat, and carbohydrates. Its protein content is 2.5 times that of eggs. It can be processed into soybean oil. Consuming soybean oil can lower cholesterol and help to treat hypertension and cardiovascular diseases.
Unfermented soybean food includes soymilk, tofu, and tofu skin. Fermented soybean food includes soy sauce, bean paste, natto, and Dan Dou Chi.
The production of Dan Dou Chi is complex. Soybeans need to be soaked in the boiled water of Sang Ye (Mulberry Leaf) and Qing Hao (Sweet wormwood). Wait until the soybeans have absorbed the water, then steam them, store them in a sealed container for 15-20 days, dry them, and make them into Chinese herbs.
According to <Mingyi Bie Lu>, the medicinal property of Dan Dou Chi is relatively cold, with a pungent, sweet and slightly bitter taste. It has a certain therapeutic effect on the pathological changes of the lung and stomach meridians.
In traditional Chinese medicine, Dan Dou Chi is often used to treat fever and headaches caused by colds, and chest tightness and dysphoria caused by febrile disease. It is an important component of Yin Qiao San.
Health benefits of Dan Dou Chi
- Anti-inflammation and anti-cancer.
- Preventing miscarriage and relieving breast distention after weaning.
- Relieving early symptoms of colds, such as fever, headache, and stuffy nose.
- Relieving food poisoning, treating abdominal pain, diarrhea, and blood in the stool.
- Promoting digestion, treating loss of appetite, bloating, and constipation.
- Treating jaundice and preventing qi and blood stagnation form a lump in the abdomen.
- Treating chest tightness, dysphoria, and insomnia caused by lung heat.
- Relieving sweat and night sweats caused by febrile disease.
- Treating acute gastritis, viral myocarditis, bronchitis, viral hepatitis, and acute pharyngitis.
Dan Dou Chi is used with other Chinese herbs
- It with Hong Zao (Fructus Jujubae) can clear heat and remove toxin, and invigorate blood circulation.
- It with Cong Bai (Scallion) can alleviate fever, headache and stuffy nose in the early stage of wind-cold.
- It with Zhi Zi (Fructus Gardeniae) can treat chest tightness, dysphoria, and insomnia caused by febrile disease.
- It with Ma Huang (Ephedra), Sang Ye (Mulberry Leaf), Shi Gao (Gypsum), and Sheng Jiang (Fresh Ginger) can alleviate the fever caused by wind-cold.
- It with Gan Cao (Licorice Root), Lian Qiao (Fructus Forsythiae), Jin Yin Hua (Flos Lonicerae), Jie Geng (Radix Platycodi), Niu Bang Zi (Fructus Arctii), and Bo He (Mentha) to treat dry mouth, headache, and sore throat caused by wind-heat.
Side effects of Dan Dou Chi
Dan Dou Chi can be used as a sauce with almost no side effects. Pregnant women taking it may cause a decrease in milk.
Precautions of Dan Dou Chi
- The dosage of Dan Dou Chi should be controlled at 10-15g.
- It can be made into decoction or mashed for external use.
- It should not be used to treat severe colds.
- Pregnant women should not take it.
- People with stomach cold should not take it.
- People who are prone to vomiting should not take it.