Pork

VARIANT NAMES: Tunrou, Chirou, Xirou.

ORIGIN: The meat of Sus scrofa demestica [Suidae].

CHEMICAL COMPOSITION: The lean meat contains 16.7% of protein, 28.8% of fat, 1.1% of carbohydrate, 11mg% of calcium, 177mg% of phosphorus, 2.4mg% of iron. The fat meat contains 2.2 % protein, 90.8 % of fat, 0.8 % of carbohydrate, lmg % of calcium, 26mg % of phosphorus and 0.4mg % of iron.

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

EFFICIENCIES AND INDICATIONS: Tonifying the kidney, nourishing the blood,  replenishing yin-essence and moistening dryness of the viscera. It is used for treatment of consumption of yin during the course of febrile diseases, Diabetes, emaciation, and Impotence due to deficiency of the kidney, postpartum deficiency of blood, dry cough and Constipation.

DIRECTIONS: To be eaten sautéd boiled, roasted, or to be made into medicated diet for eating, or made into soup for drinking. Precaution should be taken by patients with symptoms of phlegm and damp-heat accumulated in the body.

SUPPLEMENT: Pork Liver: It can tonify the liver, nourish the blood and improve eyesight.
Pork Tripe, i.e. pork stomach: It can tonify consumption, strengthen the spleen and stomach.

Pork Kidney, commonly known as "Zhuyaozi" in Chinese. It is used to treat lumbago resulting from kidney deficiency, hydrops, Seminal Emission, night sweat and Sudden Deafness of the aged.

Pork Brain: It is used to treat wind syndrome of head, Tinnitus, dizziness, frostbite and rhagas.

Pig Trotters: They can tonify the blood, promote lactation and pus discharge. They are used to treat lack of lactation, boils and suppurative skin diseases.