Vinegar

VARIANT NAMES: Kujiu, Chuncu, Xi, Micu.

ORIGIN: A liquid made from millet, wheat, Chinese sorghum or alcoholic drink, distillers’ grains and others containing acetic acid.

CHEMICAL COMPOSITION: Generally containing extract, ash, volatile acid, nonvolatile acid, reducing sugar;the concrete substances it contains are higher alcohols, 3-hydroxybutanone, dihydroxyacetone, tyrosol, acetaldehyde, formal-dehyde, acetal, acetic acid (the content is 3 to 5 %), succinic acid, oxalic acid and sorbose.

NATURE, FLAVOR AND CHANNEL TROPISM: Sour and bitter in flavor, and warm in nature, acting on the channels of the liver and stomach.

EFFICIENCIES AND INDICATIONS: Dissipating blood stasis, arresting bleeding, clearing away toxic materials and destroying intestinal parasites. It is used for treatment of syncope due to postpartum bleeding, mass in the hypochondrium and abdomen, Neonatal Jaundice, tawny sweat, hematemesis, Nasal Bleeding, hemafecia, pruritus genitalium, skin and external diseases. It can also remove the poisonous quality of fish, meat and vegetable.

DIRECTIONS: To be used to cook meat and fish dishes, eaten together with rice or bread; it can be mixed with decoction or drugs for oral administration, or warmed up to fumigate offensive odour, rinse the mouth, or mixed with drugs for external application. It should be avoided by those who suffer from excessive dampness of the spleen and stomach, flaccidity, Traumatic Arthritis, Cervical Spondylosis, or show symptoms of the initial stage of febrile diseases caused by exopathogen.