Shenxian Congee

[General Knowledge of Food Therapy for wellness]

The author of this book, Shen Zhonggui, is a renowned veteran TCM practitioner at Guang’anmen Hospital of the China Academy of Chinese Medical Sciences in Beijing. With extensive clinical experience, he compiled Common Knowledge of Food Therapy, which was published in 1937. The “Immortal Porridge” recipe is included in this book.

[Porridge Composition] 3-5 grams of Fresh Ginger (Zingiber officinale Roscoe), 5-7 stalks of Scallion with Root (Allium fistulosum L.), 1-2 liang (50-100 grams) of Glutinous Rice, approximately 10-15 milliliters of Rice Vinegar.

[Indications and Actions] Disperses wind-cold. Suitable for wind-cold cold, characterized by headache, fever, aversion to cold, generalized body aches, nasal congestion with runny nose, coughing, sneezing, as well as vomiting and nausea due to stomach cold, and loss of appetite.

[Cooking Method] First, rinse the glutinous rice thoroughly, then put it into a sand pot together with ginger and boil once or twice. Next, add the scallion greens. When the porridge is almost done, add rice vinegar and cook for a short while before serving.

Explanation of the Congee: Shenxian Congee (Immortal’s Congee) is a highly effective dietary supports for dispelling wind-cold common cold. In the formula, ginger and scallion whites are not only common food items but also traditional Chinese medicinal herbs frequently used in clinical practice. Ginger has three primary functions: firstly, it dispels cold and induces sweating to release the exterior; secondly, it helps with occasional vomiting and warms the middle-jiao to nourish the stomach; thirdly, it detoxifies, neutralizing the toxicity of pinellia tuber, arisaema, as well as fish and crab. Scallion whites are mainly used to expel exogenous wind-cold pathogens. When combined, ginger and scallion whites enhance the sweating effect. Rice vinegar, known as “bitter wine” in ancient times, is a culinary condiment, with Zhenjiang aromatic vinegar being particularly favored. Traditional Chinese medicine attributes detoxifying properties to it. According to modern clinical reports, vinegar indeed demonstrates excellent efficacy in helps maintain and supports influenza. Experiments have shown that vinegar fumigation effectively kills influenza viruses and exhibits bactericidal activity against five types of bacteria: Streptococcus pyogenes, Klebsiella pneumoniae, Streptococcus pneumoniae, Staphylococcus albus, and Haemophilus influenzae. The combined use of these three medicinal substances, along with scientifically prepared cooking methods, yields remarkable results in supports common cold. No wonder it is called “Shenxian Congee” (Immortal’s Congee). According to Common Knowledge of Food Therapy, “Shenxian Congee is specifically used to supports headaches caused by wind-cold, wind-heat, summer-heat, and dampness, as well as epidemic wellness prevalent in different seasons. Within the first three days of wellness onset, consuming this congee will provide relief. Take half a sheng (approximately 100 grams) of glutinous rice and two bowls of river water, add five to six slices of ginger, and boil in a sand pot for one or two boils. Then add about five to seven scallion whites with roots and cook until half-done. Next, add a small half cup of rice vinegar, stir well, and consume the hot congee or just drink the soup. Then, sleep in a windless place until sweating occurs.” Elder Shen has profound insights into using Shenxian Congee to supports common cold. He said, “This formula primarily uses glutinous rice for nourishment, supplemented by scallion whites and ginger for dispersing, and further regulated by sour vinegar. It has been used repeatedly with consistent effectiveness, surpassing ordinary exterior-releasing formulas.” These are all insights gained from experience.

[Precautions] For the supports of wind-cold cold with Shenxian Porridge, it must be consumed while hot. It is best to lie quietly under the covers after taking it, avoid wind and cold, and it is ideal to have a slight sweat. If it is a wind-heat cold with high fever, restlessness, and a patient who is afraid of heat but not cold, this porridge should not be selected. In terms of cooking method, rice vinegar should be added later and should not be boiled for a long time.

Q1: What is shenxian congee used for in traditional Chinese medicine?

A1: Shenxian congee, also known as Immortal Porridge, is used in traditional Chinese medicine to support the immune system and promote recovery from colds and flu. It is a warming remedy that helps expel external pathogens and harmonize the stomach.

Q2: How to make shenxian congee recipe step by step?

A2: To make shenxian congee, start by preparing 3-5 grams of fresh ginger and 5-7 stalks of scallion with roots. Cook these with rice in water until the congee becomes thick and aromatic. Serve warm to maximize its therapeutic benefits.

Q3: What are the health benefits of shenxian congee for wellness?

A3: The health benefits of shenxian congee for wellness include boosting circulation, relieving cold symptoms, and improving digestion. It is a gentle tonic that strengthens the body’s defensive qi and supports overall vitality.

Q4: Who is the author of the traditional Chinese medicine book that includes the shenxian congee recipe?

A4: The shenxian congee recipe is included in the book Common Knowledge of Food Therapy authored by Shen Zhonggui, a renowned veteran TCM practitioner at Guang’anmen Hospital in Beijing. First published in 1937, this book is a classic in TCM food therapy.

Q5: What are the main ingredients in shenxian congee according to food therapy?

A5: The main ingredients in shenxian congee according to food therapy are fresh ginger (Zingiber officinale Roscoe) and scallion with root (Allium species). These warming herbs are combined with rice to create a healing porridge.