Can Chuanbei be cooked with Tremella fuciformis

Chuanbei can be cooked together with Tremella fuciformis, and their combination has the effects of moistening the lungs, relieving cough, nourishing yin, and nourishing the stomach. Chuanbei has a slightly cold nature and belongs to the lung meridian. It is commonly used for lung heat and dry cough; Tremella fuciformis has a flat nature and belongs to the lung and stomach meridians. It is rich in glial cells and dietary fiber, and is suitable for people with yin deficiency, lung dryness, or gastrointestinal fluid deficiency. People with spleen and stomach deficiency and cold should not consume excessively. When cooked together with Tremella fuciformis, the bitter and sweet taste of Sichuan scallops can be neutralized by the refreshing taste of Tremella fuciformis, making it suitable for consumption during the dry seasons of autumn and winter or long-term smokers. The alkaloid components in Chuanbei can dilute sputum, while Tremella fuciformis polysaccharides can enhance the defense of respiratory mucosa. The two work together to alleviate dry cough without phlegm and dry itching in the throat. It is recommended to grind the scallop into powder and stew it with soaked tremella for 1-2 hours. A small amount of rock sugar can be added for seasoning, but diabetes patients should reduce sugar.

In special circumstances, caution should be exercised when pairing. People with cold cough should not use Chuanbei Broth of white fungus, which may aggravate the symptoms of cold phlegm. Tremella contains a high amount of soluble dietary fiber, and excessive consumption by individuals with gastrointestinal disorders may lead to increased flatulence or diarrhea. Chuanbei should be avoided from being used with Aconitum medicinal herbs, and pregnant women should consult a traditional Chinese medicine practitioner before use. If there is a rash or gastrointestinal discomfort after taking it, it should be stopped immediately.

Daily consumption can be 2-3 times a week, and the amount of Sichuan scallops used each time should not exceed 5 grams. When storing, it is necessary to refrigerate the stewed soup and consume it within 24 hours to avoid the spoilage of Tremella fuciformis and the production of citric acid. For patients with long-term cough or blood in sputum, it is recommended to first identify the cause before dietary therapy to avoid delaying the standardized treatment of diseases such as pneumonia and tuberculosis.