Dan Dou Chi


Dan Dou Chi in TCM:

Explore the properties of Dan Dou Chi according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):


English Name: soja, soybean, fermented soybean
Pharmacuetical Name: Semen Sojae Praeparatum
Properties: acrid, sweet, slightly bitter, cold

Temperature: cold

Channels: LU, ST

Flavors: sweet, bitter, pungent

Special Properties:
disperses cold, clears heat, disperses wind

Actions / Indications:
  • Release Exterior (W/H or W/C) (used for both hot and cold exterior disorders; suitable for patterns of yin deficiency with exterior disorder)
  • Eliminates Irritability and Harmonizes Middle Jiao (insomnia, restlessness, stifling sensation in chest followed by febrile disorder. For lack of appetite due to SP and ST deficiency use dan dou chi in a decoction by itself.)

    Special Notes:
  • Dan Dou Chi can be either warm or cold depending on combination. With Sang Ye and Qing Hao it is cold, but it is warm if processed with Zi Su Ye and Ma Huang.
  • It is important to know how Dan Dou Chi has been processed so that it is prescribed correctly.
  • Preparation consists of adding other herbs, steaming them together and then fermenting the mixture.... cooling type herbs are often used