Egret meat

Egret meat

(food materia medica by Wang Ying)

[source] it is the meat of egret.

[animal morphology] Egret (Lu Ji's Shi Shu), also known as Chongmin (Er Ya), Egret (Ben Jing), white bird (Lu Ji's Shi Shu), silk bird (Lu guimeng), snow guest (Li?), a cup of egret, little egret and white egret.

The body length is about 54 cm. The side of the mouth is flat and straight, longer than the head, the apex is sharp, black, and the base of the lower mouth is pale. The iris is yellow, the facial skin is gray, the neck is slender, and it bends into an "s" shape at rest. All white. During the reproductive period, there are two long plumes hanging on the occipital part, loose coir raindrops on the back and chest, and the coir raindrops on the back are beyond the tail; after the reproductive period, the coir raindrops disappear. Long feet, black tibia and tarsometatarsal, yellow green toes.

In spring and summer, they usually live on the shore of lakes and marshes or in water fields, and they are good at living in groups. They mainly eat small fish and other aquatic animals. It is distributed in the provinces south of the Yangtze River and Hainan Island.

[Xing Wei] Introduction to medicine: "salty, flat, non-toxic. "

[function and indications] Wang Ying's food materia medica: "it can cure deficiency and thin, benefit spleen and Qi, and cook cooked food. "

Chinese PinYin : Lu Rou