Ying Yang Xue

"If something is cold, heat it. If something is hot, cool it." –Huangdi Neijing

Archive for the tag “day lily bulbs”

Ducking Damp Heat

SC ended this semester with a bang–a damp heat clearing bang!  In fact, this final meal of the semester was parlayed into a baby shower for a classmate, so the festive air really did the meal justice. SC went all out, preparing duck (a dish she remembered fondly from her recent trip to China), a green salad, a fruit salad, and lima beans. I’m pretty sure I managed to eat about a pound of lima beans–I just couldn’t stop!  Everything was presented beautifully–our spleens assuredly gave this meal an A+ for Aesthetics (not to mention taste).

Pretty sure my body weight is now 13% lima beans.

Pretty sure my body weight is now 13% lima beans.

TCM DOS: Damp Heat


  • Persons with Damp Heat constitutions easily develop skin sores, and if they are young, acne.  Their face is often shiny and oily.  They have a dry mouth and there will be a slightly bitter taste in the mouth.  There is a tendency towards anger and irritability.  Often they feel fatigued and have a lack of energy.  They will be somewhat impatient and anxious.  They like eating oily, sweet and fried foods.  Their stools are usually dry.  There will be scanty urine that is more yellow in color.  If they get sick it is often associated with emotional upset or associated with the food that they have eaten.  Their pulse is slippery and fast and their tongue has a red body and a sticky yellow coat.


  • Majority of foods should be vegetables and foods that remove dampness and heat such as:  Adzuki beans, lima beans, mung beans, black beans, celery, carrots, winter squash, potatoes with skins, asparagus, mushrooms, corn, peas, amaranth, Chinese barley, day lily, bamboo shoots, wax gourd, white gourd, cucumber and duck
  • Lemon (diluted juice), cranberry juice, huckleberries, bananas, Chinese pears and watermelon.
  • Useful herbal teas:  Uvaursi, dandelion leaf, plantain leaf, flax seed, watermelon seed and pipsissewa (pipsissewa is good for chronic bladder infections).


  • Refined sugar and other concentrated sweeteners, meat, greasy, oily foods, too much starch, and overeating.

Damp Heat Draining Green Salad

green salad damp heat

Chopped Celery

5 Day Lily Bulbs chopped

Grated Carrots

Spinach (raw)

2 Radishes sliced

1 Cucumber

½ cup Mushrooms


Handful of Grape Tomatoes

¼ cup Black Sesame Seeds

Toss all ingredients together. Use dressing of choice.

Damp Heat Draining Fruit Salad

Fact*: having fun drains damp faster.  (*this may or may not be true.)

Fact*: having fun drains damp faster. (*this may or may not be true.)

Fresh Pineapple    2 cups

Fresh Honeydew   2 cups

Fresh Cantaloupe   2 cups

Fresh Mandarin Oranges   2 cups

Fresh Pears   2 cups

Mix all fruit together after cubing. Refrigerate and serve chilled.

The teeny tiny forks served with the fruit salad MAY have changed my life.

The teeny tiny forks served with the fruit salad MAY have changed my life.


damp heat peking duck

Beijing’s most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce. Note: If you don’t live near a cool, windy place another option is to dry the duck in an unheated room with a fan blowing on it.

Prep Time: 10 hours, 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 11 hours, 20 minutes


  • One 5 to 6 pound duck
  • 8 cups water
  • 1 slice ginger
  • 1 scallion, cut into halves
  • 3 tablespoons honey
  • 1 tablespoon white vinegar
  • 1 tablespoon sherry
  • 1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
  • Scallions for garnish


Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven.
(This is for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.
The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets.

peking duck scallions damp heat

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