Carp

VARIANT NAMES: Chilyu (Red Carp).

ORIGIN: The flesh or the whole of Cyprinus carpio [Cyprinidae].

CHEMICAL COMPOSITION: Carps vary with  the places where they grow, the seasons, the enviroment, the age and the nourishment. A carp contains protein, fat, calcium, phosphorus, iron, kinds of amino acid (mainly glutamic acid, glycine, histidine), creatine, creatine phosphate, nicotinic acid, protease and vitamin A, B1, B2, and C.

NATURE, FLAVOR AND CHANNEL TROPISM: Sweet in flavor and neutral in nature, acting on the channels of the spleen and kidney.

EFFICIENCIES AND INDICATIONS: Inducing diuresis to reduce Edema, keeping the adverse qi flowing downward, promoting lactation. It is used to treat hydrops with turgor, beriberi, Neonatal Jaundice, cough and reversed flow of qi, and galactostasis.

DIRECTIONS: To be prepared in any of the following ways: boiled in clear soup or steamed, sweetened and vinegared, boiled in mellow wine and stewed.