Herb

Fermented Sauce (Jiang)

酱jiang
1 source

Recorded for clearing heat and relieving vexing fullness, and resolving the toxins of medicines, scald and burn, and fish, meat, vegetable and mushroom.

Source

Compendium of Materia Medica (Bencao Gangmu)卷二十五·造酿·酱·主治

References
  • functions_en self-translated from 本草纲目 traditional_functions (public domain; the Chinese tf carries verbatim excerpt_hash citations). No modern work consulted.
  • WHO IST-TCM terminology-aligned for the English rendering.
  • public pharmacopoeia & botanical facts (public-domain reference facts; no proprietary modern source).
Traditional functions

Classical source text (Chinese) — English summary above.

传统中医记载：除热，止烦满，杀百药及热汤火毒；解鱼肉蔬菜蕈毒。

Nature, flavor & meridians

Nature & flavor: 咸，冷利，无毒。

Citations
  • Compendium of Materia Medica (Bencao Gangmu) · Li Shizhen · 卷二十五·造酿·酱·气味Cited from Compendium of Materia Medica (Bencao Gangmu) for its classification.
  • Compendium of Materia Medica (Bencao Gangmu) · Li Shizhen · 卷二十五·造酿·酱·气味Cited from Compendium of Materia Medica (Bencao Gangmu) for its nature & flavor.
  • Compendium of Materia Medica (Bencao Gangmu) · Li Shizhen · 卷二十五·造酿·酱·主治Cited from Compendium of Materia Medica (Bencao Gangmu) for its traditional functions.