Thick Sauce

ORIGIN: A paste made from steamed, fermented flour or beans mixed with salt and water, and classified into thick broad-bean sauce and sweet sauce made from fermented flour.

CHEMICAL COMPOSITION: In every 100g of thick broad-bean sauce, there are 39g of water, 20.9g of protein, 11.2 g of fat, 2g of carbohydrate, 24.9g of ash, 245mg of calcium,174mg of phosphorus, 16.1mg of iron, 0.05mg of thiamine,0.78 mg of ovoflavin and 2.1 mg of nicotinic acid.  In every 100g of sweet sauce made from fermented flour, there are 47g of water, 5.8g protein, 1.2g of fat, 37g of carbohydrate, 6.3g of ash, 32mg of calcium, 104mg of phosphorus, and 5.7 mg of iron.

NATURE, FLAVOR AND CHANNEL TROPISM: Salty in flavor and cold in nature, acting on the channels of the stomach, spleen and kidney.

EFFICIENCIES AND INDICATIONS: Clearing away heat and removing toxic materials. It is used to treat bee stings and insect-bite, Erysipelas, scald burn, Pyemia (Multiple Abscess), dysphoria with fullness sensation during the course of febrile diseases.

DIRECTIONS: To be used as seasonings for meat or fish dishes. Its excessive eating will result in accumulation of phlegm and damage to qi.