Pearl and Jade Two Treasures Porridge
In the modern medical work "Medical Faith in Harmony with Western Medicine" by renowned physician Zhang Xipure, a dietary therapy formula named "Pearl and Jade Two Treasures Porridge" is recorded. The formula includes: raw mountain yam 60g, raw coix seed 60g, persimmon frost cake 24g. Raw coix seed resembles pearls, while raw mountain yam and persimmon frost cake resemble jade—hence the name.
Zhang believed this formula clears lung heat, tonifies the spleen, nourishes yin, and replenishes qi. It is suitable for individuals suffering from poor appetite, afternoon fever, even bone-steaming night sweats, or coughing worse at night due to qi and yin deficiency.
Zhang stated: "Mountain yam, white in color, enters the lungs; sweet in taste, it belongs to the spleen; its thick juice benefits the kidneys; it moistens blood vessels, consolidates qi transformation, calms cough, and steadies the spirit. Its nature is mild, allowing for regular and prolonged consumption. Fresh mountain yam should be used, boiled into a decoction for drinking. Do not stir-fry it, as it contains abundant protein; frying will char the protein, rendering it ineffective." Coix seed has a sweet and bland taste, slightly cold in nature. Traditional Chinese medicine considers it effective for diuresis, dampness removal, spleen strengthening, and detoxification. Persimmon frost cake is made by peeling mature persimmons, sun-drying and exposing them to dew for about one month, then drying them on a bamboo mat. After one month, they become persimmon cakes. The white powder on the surface is persimmon frost, collected and melted in a pot into cake form, then dried again to produce persimmon frost cake. Zhang said: "Persimmon frost enters the lungs, being sweet, cool, smooth, and moist. Its sweetness nourishes lung qi; its coolness clears lung heat; its smoothness facilitates phlegm expulsion; its moisture soothes lung dryness."
The preparation method for Pearl and Jade Two Treasures Porridge is: first crush the mountain yam and coix seed into coarse fragments, boil until soft and tender, then chop the persimmon frost cake finely and mix it into the dissolved liquid. Consume freely, typically three times daily.