Bear meat

Bear meat

(notes to the classic of Materia Medica)

[source] it is the meat of black bear or brown bear. For animal morphology, please refer to "bear gall".

[chemical constituents] the content of water, crude protein, crude fat and ash in canned bear meat (unknown variety) was 63.85%, 7.27%, 26.79% and 1.09%, respectively.

Sweet and warm.

① Bielu: "Weiwen. "

② Qianjin Shizhi: "sweet taste, mild temperature, non-toxic. "

Function indications: tonifying deficiency and strengthening muscles and bones. Treatment of beriberi, wind arthralgia, hand and foot does not follow, tendons contracture acute.

① Qianjin? Shizhi: "the main wind is not benevolent, the tendons are urgent and five slow. "

② Meng Shen: "it's a tonic. "

③ Yilin zuanyao: "Buzhong Yiqi, moisten the skin and strengthen the muscles. "

[usage and dosage] oral administration: cooking.

[prescription selection] ① it is used to treat apoplexy, heart and lung wind heat, hand and foot not following and wind obstruction not benevolent, tendons and veins five slow, trance and irritability: bear meat one jin. Cut, mix as usual, marinate and eat on an empty stomach. (heart mirror of food medicine)

② Five slow tendons: half a catty of bear meat. Neutralize ginger, pepper, scallion, salt and sauce in soy sauce for pickling, and eat on an empty stomach. (heart mirror of food medicine)

Chinese PinYin : Xiong Rou