Egg, Quail


Egg, Quail in TCM:

Explore the properties of Egg, Quail according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

Temperature: neutral

Channels: SP, KD, LV

Flavors: sweet
Tonifies: qi, blood, jing

In terms of Traditional Chinese Medicine (TCM) Quail Egg is known for its ability to tonify qi, blood, and jing.

In general the ancient Chinese medical texts cite that it enters the Spleen, Kidney, and Liver. The flavor of Quail Egg is sweet, and it is considered to be neutral in temperature.