Dioscorea Congee

Prescriptions of Divine Ingenuity for Universal Safety

The author of this book, Liu Yuanbin, was from Anfu County in the Song Dynasty and was well-versed in medicine and pharmacology. He authored five medical books, including Shenqiao Wanquan Fang (Divinely Ingenious and All-Inclusive Prescriptions), Dongtian Zhenjiu Jing (Cave Heaven Acupuncture and Moxibustion Classic), and Zhujie Shuhe Maijue (Annotated Shuhe’s Pulse Determination). He always emphasized the use of dietary therapy for supports wellness. The Yam Congee recipe is selected from the dietary supports prescriptions in this book.

Porridge Composition: An appropriate amount of fresh Dioscorea opposita (about 100 – 150 grams), or use dried Huai yam ground into powder. Use 2 – 3 taels of white wheat flour each time, with an appropriate amount of chopped green onions and ginger, and a small amount of brown sugar.

Efficacy and Indications: Nourishes Heart qi and strengthens the Spleen and stomach. It is applicable for insufficient Heart qi, palpitations, spontaneous sweating and night sweating, Spleen-stomach weakness, consumptive wellness with thirst, poor appetite, indigestion, chronic diarrhea and dysentery, spermatorrhea in men, and leukorrhea in women.

Decoction Method: First, wash the fresh Dioscorea opposita, scrape off the outer skin, mash it, mix it with wheat flour, and add it to cold water to cook into a porridge paste. When it is nearly cooked, add green onion, ginger, and brown sugar, and continue to cook for one or two boils before it is ready.

Explanation of Congee Benefits: Shuyu Bo Congee is a porridge made by boiling Chinese yam (Dioscorea opposita) with flour. Shuyu refers to Chinese yam, which is not only a tonic traditional Chinese medicine but also a common vegetable in daily life. It is sweet in taste and neutral in nature, entering the Spleen, Lung, and Kidney meridians. As early as in the “Shennong Bencaojing” (The Classic of Herbal Medicine), it was listed as a top-grade medicinal herb, said to have the effects of invigorating the Spleen, nourishing the Lungs, and strengthening the Kidneys, and capable of “replenishing qi and strength in the middle energizer, promoting muscle growth, and with long-term use, enhancing hearing and vision, keeping the body light, alleviating hunger, and prolonging life.” Li Shizhen, a renowned pharmacologist of the Ming Dynasty, also stated that Chinese yam “nourishes Kidney qi, strengthens the Spleen and stomach, stops diarrhea and dysentery, resolves phlegm and saliva, and moisturizes the skin and hair.” Traditional Chinese medicine considers Chinese yam to be a tonic that does not cause stagnation, is neither heating nor drying, and can replenish Spleen qi while nourishing stomach yin, making it a mild and balanced medicinal substance for nourishing the Spleen and stomach. According to modern research, Chinese yam contains various nutrients such as starch, glycoproteins, free amino acids, mucilage, choline, and vitamin C.

The main component of wheat flour is starch, in addition to proteins, sugars, crude fiber, as well as small amounts of fat and vitamin B. Compendium of Materia Medica Supplement records that “Wheat flour nourishes deficiency, strengthens the body, thickens the stomach and intestines, and enhances strength and vitality.” Ben Cao Zai Xin also states that it “Nourishes the Heart, benefits the Kidneys, harmonizes the blood, and strengthens the Spleen.” Cooking it into porridge with Chinese yam can be considered an excellent dietary therapy recipe. For patients with weak Spleen and stomach and insufficient Heart qi, long-term consumption is highly beneficial. Shen Qiao Wan Quan Fang records that “To supports dizziness and headaches caused by Heart deficiency, the porridge made with Chinese yam is recommended. Take an unlimited amount of fresh Chinese yam, peel it, grind it into a thin paste, mix it with wheat flour to make porridge, cook it in fermented black bean juice, season with the five flavors, and consume it.” If wheat flour is replaced with rice flour and cooked into porridge with Chinese yam, it can also achieve the effect of strengthening the Spleen and nourishing the stomach.

Precautions:Yam porridge should be consumed warm and can be eaten throughout the year without being restricted by the course of supports.

Reference materials

Compendium of Materia Medica · Volume 25 · Entry on Dioscoreae Rhizoma: “Dioscoreae Rhizoma porridge nourishes Kidney essence and strengthens the stomach and intestines.”

Experiential Prescriptions from Sa Qianzhai: “Yam porridge supports chronic diarrhea. Soak glutinous rice in water overnight, stir-fry the yam until cooked, then boil with rock sugar and pepper.”

Yin Shan Zheng Yao · Volume II: “Chinese Yam Porridge supports consumptive wellness and chronic cold with bone-steaming fever. One jin of mutton, remove the fat and membranes, cook until tender, and mash into a paste. One jin of Chinese yam, cook until done, and mash into a paste. Add three he of the above meat broth to cook into porridge. Consume on an empty stomach.”

Records of Diet Differentiation, Volume II: “Porridge with Dioscoreae Rhizoma Powder. It mainly tonifies qi, strengthens the Spleen, stabilizes essence and helps maintain spermatorrhea, and stops chronic diarrhea. It is contraindicated for those with Qi Stagnation and those with difficult defecation.”

Tonics and Health Supplements: “Take fresh Chinese yam, grind it into a fine powder, cook it into porridge and consume it three times a day. It is used to supports patients with chronic diarrhea due to Spleen deficiency or those who pass mostly undigested food in their stools.”