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Ingredients:

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Note: Temperature is determined by assigning a value from -2 to 2, where -2 is cold, -1 is cool, 0 is neutral, 1 is warm, and 2 is hot. The final temperature analysis / breakdown reflects the average temperature of all ingredients that affect the channel, multplied by the percentage of ingredients that affect the channel.

# Ingredients: 9

Temperature:

COLD x1
COOL x2
NEUTRAL x2
WARM x3
HOT x1

Flavors:

SWEET x7
BITTER x1
SALTY x2
SOUR x1
PUNGENT x2

Tonifies:

QI x2
BLOOD x2
YIN x2
YANG x1
JING x1

Regulates:

ESSENCE x1
QI x2
BLOOD x2
COLD x4
HEAT x3
DAMP x3
WATER x2
TOXINS x2
WIND x1
PHLEGM x2
DRYNESS x3
SPIRIT x1
BI x1

Tai Yin Channels:

Ginger (fresh)(1), Chinese Cabbage(1), Gou Qi Zi(1), Onion(1), Lung: 44.4% (4/9)
Slightly Warm (0.22) COOL x1 NEUTRAL x1 WARM x1 HOT x1 TONIFY BLOOD x1 TONIFY YIN x1	REGULATE ESSENCE x1 REGULATE QI x2 REGULATE BLOOD x1 REGULATE COLD x2 REGULATE HEAT x1 DAMP x2 WATER x1 WIND x1 PHLEGM x2 DRYNESS x2 SPIRIT x1

Chicken(1), Anchovy(1), Ginger (fresh)(1), Salt(1), Cauliflower(1), Spleen: 55.6% (5/9)
Slightly Warm (0.22) COLD x1 NEUTRAL x1 WARM x2 HOT x1 TONIFY QI x2 TONIFY BLOOD x1 TONIFY YANG x1 TONIFY JING x1	REGULATE QI x1 REGULATE BLOOD x1 REGULATE COLD x3 REGULATE HEAT x1 DAMP x1 WATER x1 TOXINS x1 WIND x1 PHLEGM x1 DRYNESS x1 BI x1

Yang Ming Channels:

Ginger (fresh)(1), Chinese Cabbage(1), Salt(1), Onion(1), Cauliflower(1), Large Intestine: 55.6% (5/9)
Neutral (0.00) COLD x1 COOL x1 NEUTRAL x1 WARM x1 HOT x1	REGULATE QI x2 REGULATE BLOOD x1 REGULATE COLD x2 REGULATE HEAT x2 DAMP x2 WATER x1 TOXINS x1 WIND x1 PHLEGM x2 DRYNESS x2 SPIRIT x1

Chicken(1), Anchovy(1), Sesame Oil(1), Ginger (fresh)(1), Chinese Cabbage(1), Salt(1), Onion(1), Cauliflower(1), Stomach: 88.9% (8/9)
Slightly Warm (0.11) COLD x1 COOL x2 NEUTRAL x1 WARM x3 HOT x1 TONIFY QI x2 TONIFY BLOOD x1 TONIFY YIN x1 TONIFY YANG x1 TONIFY JING x1	REGULATE QI x2 REGULATE BLOOD x2 REGULATE COLD x4 REGULATE HEAT x3 DAMP x3 WATER x2 TOXINS x2 WIND x1 PHLEGM x2 DRYNESS x2 SPIRIT x1 BI x1

Shao Yin Channels:

Ginger (fresh)(1), Heart: 11.1% (1/9)
Slightly Warm (0.22) HOT x1	REGULATE QI x1 REGULATE COLD x1 WIND x1 PHLEGM x1

Chicken(1), Salt(1), Gou Qi Zi(1), Kidney: 33.3% (3/9)
Slightly Cool (-0.11) COLD x1 NEUTRAL x1 WARM x1 TONIFY QI x1 TONIFY BLOOD x2 TONIFY YIN x1 TONIFY JING x1	REGULATE ESSENCE x1 REGULATE BLOOD x1 REGULATE COLD x1 REGULATE HEAT x1 TOXINS x1 DRYNESS x1 BI x1

Tai Yang Channels:

Ginger (fresh)(1), Salt(1), Cauliflower(1), Small Intestine: 33.3% (3/9)
Neutral (0.00) COLD x1 NEUTRAL x1 HOT x1	REGULATE QI x1 REGULATE COLD x1 REGULATE HEAT x1 TOXINS x1 WIND x1 PHLEGM x1 DRYNESS x1

Ginger (fresh)(1), Bladder: 11.1% (1/9)
Slightly Warm (0.22) HOT x1	REGULATE QI x1 REGULATE COLD x1 WIND x1 PHLEGM x1

Jue Yin Channels:

Pericardium: 0% (0/9)
NOT AFFECTED

San Jiao: 0% (0/9)
NOT AFFECTED

Shao Yang Channels:

Gou Qi Zi(1), Onion(1), Liver: 22.2% (2/9)
Slightly Warm (0.11) NEUTRAL x1 WARM x1 TONIFY BLOOD x1 TONIFY YIN x1	REGULATE ESSENCE x1 REGULATE QI x1 REGULATE BLOOD x1 REGULATE COLD x1 DAMP x1 PHLEGM x1 DRYNESS x1

Gallbladder: 0% (0/9)
NOT AFFECTED

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This Recipe contains elements of the following Recipes:

Chicken and anchovy soup

recipe: Soup

Ingredients:

# Ingredients: 9

Channels Entered:

Temperature:

Flavors:

Tonifies:

Regulates:

Tai Yin Channels:

Lung: 44.4% (4/9)

Spleen: 55.6% (5/9)

Yang Ming Channels:

Large Intestine: 55.6% (5/9)

Stomach: 88.9% (8/9)

Shao Yin Channels:

Heart: 11.1% (1/9)

Kidney: 33.3% (3/9)

Tai Yang Channels:

Small Intestine: 33.3% (3/9)

Bladder: 11.1% (1/9)

Jue Yin Channels:

Pericardium: 0% (0/9)

San Jiao: 0% (0/9)

Shao Yang Channels:

Liver: 22.2% (2/9)

Gallbladder: 0% (0/9)