Bovine blood

Bovine blood

(materia medica Menghong)

[source] the blood of cattle, cattle or buffalo. Please refer to "beef" for animal morphology.

[flavor] salty, flat.

① "Gangmu": "salty, flat, non-toxic. "

② In the book of Ben Jing Feng Yuan: "nature is warm. "

③ Yilin zuanyao: "sweet, salty, flat. "

[function indications] regulating blood and tonifying the middle. For hematochezia, dysentery, amenorrhea, blood deficiency and emaciation.

① "Tonifying blood and withering blood" is the key to "tonifying blood and withering blood". "

② "The compendium of Medical Sciences": "detoxify and benefit the intestines. Cook and mix vinegar to treat dysentery and hematochezia. "

③ "Ben Jing Feng Yuan" says: "it can tonify the deficiency of spleen and stomach, treat hematochezia and dysentery, and be lean after all diseases. It is suitable to eat salty food. "

④ Yilin zuanyao: "breaking blood stasis, dredging meridians, promoting urination and defecation. "

[usage and dosage] oral administration: cooking.

Chinese PinYin : Niu Xue