Finding a natural remedy for kidney tonification: Dietary details of eel, corn, chestnut, and cordyceps duck soup.

Eel, also known as mandarin eel or shad, comes in two varieties: river eel and sea eel. Its flesh is delicious and tender, with very little fiber, and rich in various nutrients. It has the effects of nourishing blood and replenishing deficiencies, dispelling dampness, and fighting tuberculosis, making it an excellent nutritional supplement for patients suffering from chronic illness, weakness, anemia, and tuberculosis. Therefore, it is known as "ginseng of the water" and "soft gold of fish." Furthermore, eels contain a rare protein called West River Locke protein, which can strengthen the kidneys and enhance male virility. Therefore, eating more eel can also achieve the effect of invigorating the kidneys and enhancing male virility. The Compendium of Materia Medica records that eel is "neutral in nature and sweet in taste; it strengthens the kidneys and enhances essence, dispels wind and kills parasites," indicating that the kidney-tonifying and aphrodisiac effects of eel are also confirmed in Li Shizhen's writings.

Japan is arguably the world's most devoted consumer of eels, having developed a unique eel-eating culture: every July, families eat eel, much like the Chinese Dragon Boat Festival's tradition of eating zongzi (sticky rice dumplings). The Japanese believe that eel is the most potent "aphrodisiac and kidney tonic," and not eating it is considered a "great regret in life." After World War II, the physical condition of the Japanese population significantly improved, and some experts believe this is closely related to eel consumption. Eel is rich in high-quality protein, providing the body with essential amino acids, and also helps boost immunity and promote the growth and activity of reproductive cells. Goji berries are also a common ingredient in traditional Chinese medicine, used in medicinal cuisine. Besides nourishing the liver and kidneys and improving eyesight, they can also alleviate symptoms such as weakness, dizziness, and blurred vision. Both ingredients have aphrodisiac effects, and their combination is incredibly potent, often used in soups. The specific method is very simple: First, clean 500 grams of eel, remove the internal organs, wash and cut into sections, blanch in boiling water, and set aside. Then, prepare a stew pot, put all the ingredients in the pot, add water to cover the ingredients, sprinkle in 15 grams of goji berries, and bring to a boil over high heat. After boiling, add some more water, reduce to low heat and simmer for about 30-40 minutes. When almost cooked, add a small amount of salt and 15 grams of rice wine to taste. The reason for using rice wine is twofold: firstly, the sweet aroma of the wine makes the soup more mellow, and secondly, it will not ruin the clear color of the soup.

Finally, let's introduce two ways to cook eel without the need for Chinese medicine: Steamed Eel. Prepare 300g river eel, 50g lard, 50g ham sausage, 5g scallions, 5g ginger, 5g cooking wine, 3g salt, 2g MSG, and 3g pepper. First, clean the eel, cut it into sections, blanch it in boiling water, remove it, and rinse it with clean water. Dice the lard and mince the ham. Then, place the eel on a plate, add the diced lard, minced ham, scallions, ginger, cooking wine, salt, MSG, and pepper. Steam over high heat for 20 minutes, remove the scallions and ginger, and it's ready. Grilled Eel. Prepare sea eel, light soy sauce, dark soy sauce, white wine, pepper, and curry powder. First, clean the conger eel and fillet the fish. Then marinate it with 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, half a tablespoon of white wine, half a tablespoon of sugar, half a teaspoon of pepper, half a teaspoon of curry powder, and half a teaspoon of cumin. Next, heat a pan, coat it with a thin layer of oil, and put in the marinated fish fillets. Fry over medium heat for 2 minutes, then flip it over. Repeat this process 2-3 times until the fish is fragrant and thoroughly cooked. (The whole process can also be done in the oven at 200℃ for 15-20 minutes.)

Among the many foods believed to have kidney-tonifying effects, Traditional Chinese Medicine considers millet to be the most gentle and suitable for strengthening the spleen and stomach, nourishing yin, and tonifying the kidneys. Millet is an alkaline grain, making it suitable for people with excessive stomach acid, and especially beneficial for those with internal heat, kidney disease, and spleen and stomach deficiency. As a grain with health-promoting properties, millet is commonly eaten as porridge. Porridge made primarily from millet is not only sweet and nutritious but also easily digested and absorbed. It can nourish kidney qi, replenish deficiencies and clear heat, eliminate stagnation and stop diarrhea, and can treat spleen and kidney deficiency, indigestion, and abdominal pain due to food stagnation. In addition to being rich in nutrients, millet also has the highest tryptophan content among grains, and tryptophan has a sleep-regulating effect. Egg and Millet Porridge: To make egg and millet porridge, you will need 150 grams of millet, 2 eggs, and 100 grams of brown sugar. First, wash the millet and put it in a pot, then pour in an appropriate amount of water. Bring it to a boil over high heat, then reduce to low heat and simmer until the porridge thickens. Add an egg and some brown sugar, cook briefly, and it's ready to serve. Longan and Millet Porridge: To make longan and millet porridge, prepare an appropriate amount of millet, dried longan pulp, and brown sugar. First, wash the millet and cook it with the dried longan pulp into a porridge, then add brown sugar. Both of these porridges have the effects of nourishing kidney qi, replenishing qi and blood, and replenishing deficiencies. Actually, there are many other ingredients that can be paired with millet to make porridge, but it's important to note that millet should not be eaten with almonds, as this can cause stomach pain. Furthermore, because millet's protein nutritional value is not as high as that of polished rice, and the amino acid composition of millet protein is not ideal-low in lysine and high in leucine-those who choose millet porridge for health should not rely solely on millet as their staple food. They should pay attention to other foods to avoid nutritional imbalances that could affect their health.

Chestnuts, also known as hairy chestnuts or simply chestnuts, are sweet, glutinous, and refreshing, rich in nutrients, and are hailed as the "King of Dried Fruits." Abroad, they are also called "ginseng fruit." They have strong tonic properties, comparable to ginseng, astragalus, and angelica, hence the name "fruit of the kidneys." Famous traditional Chinese medicine practitioners throughout history have believed that chestnuts are sweet, warm, and non-toxic, entering the spleen, stomach, and kidney meridians. Their functions include tonifying the spleen and kidneys, strengthening muscles and tendons, promoting blood circulation, and stopping bleeding. They are suitable for chronic diarrhea caused by spleen and stomach deficiency, lower back and knee weakness, limb weakness, frequent urination, and wounds caused by kidney deficiency. Sun Simiao of the Tang Dynasty said, "Chestnuts are the fruit of the kidneys; those with kidney disease should eat them." The *Compendium of Materia Medica* states, "To treat kidney deficiency and weakness in the lower back and legs, put raw chestnuts in a bag and hang them to dry. Eat more than ten chestnuts daily, followed by pork kidney porridge to aid recovery; with time, one will become strong and healthy." Therefore, those with kidney deficiency may benefit from eating more chestnuts. However, there are specific ways to eat chestnuts. In my country, there are many folk methods for using chestnuts for nourishment and medicinal purposes, but most people eat them cooked. However, many are unaware that eating raw chestnuts is even more effective in tonifying the kidneys. As early as the Tang Dynasty, the medical scholar Sun Simiao stated in his *Qianjin Fang* (Prescriptions Worth a Thousand Gold Pieces) that "(chestnuts) eaten raw are very effective in treating weakness in the lower back and legs," emphasizing the method of "eating them raw." Su Zhe, one of the Eight Great Masters of the Tang and Song Dynasties, wrote in a poem: "As I grow old, I suffer from lower back and leg ailments; the old man in the mountains passed down an old method of eating chestnuts. When guests come, I tell them that morning and evening, I slowly swallow three times, like white jade nectar." The "old method of eating chestnuts" mentioned here refers to chewing fresh chestnuts slowly until the mouth is full of white nectar, and then slowly swallowing them again and again. This is precisely the scientific method of using chestnuts to tonify the kidneys.

In addition, raw chestnuts have hemostatic effects and can treat common bleeding disorders such as vomiting blood, nosebleeds, and bloody stools. Peeling raw chestnuts, mashing them into a paste, and applying it to the affected area can treat bruises, swelling, and pain caused by blood stasis; traditional Chinese medicine clinical studies have shown its effectiveness. Furthermore, chestnuts are rich in unsaturated fatty acids, vitamins, and minerals, which can help prevent hypertension, coronary heart disease, arteriosclerosis, osteoporosis, and other diseases, making them a nourishing food for anti-aging and longevity. Chestnuts contain riboflavin, and regular consumption is beneficial for treating persistent oral sores in children and oral ulcers in adults. Chestnuts are a type of dried fruit with a high carbohydrate content, providing the body with a significant amount of energy and aiding in fat metabolism. They also have the effect of invigorating qi, strengthening the spleen, and nourishing the stomach and intestines. Chestnuts are rich in vitamin C, which helps maintain the normal function of teeth and bones, and can delay aging, making them an ideal health food for the elderly. However, chestnuts are high in sugar, so diabetics should eat them sparingly or not at all. People with weak spleen and stomach, indigestion, or rheumatism should not consume it.

Among the many traditional Chinese medicines beneficial to the kidneys, Cordyceps sinensis has attracted attention for its effects of "sweet and mild nature, protecting the lungs, benefiting the kidneys, replenishing essence, stopping bleeding, and resolving phlegm." In fact, there is scientific evidence to support the kidney-nourishing properties of Cordyceps sinensis. Although the name Cordyceps sinensis sounds somewhat mysterious, it is actually a fungus called Cordyceps militaris, belonging to the Clavicipitaceae family. Traditional Chinese medicine believes that Cordyceps sinensis enters the lung and kidney meridians, nourishing both lung yin and kidney yang. It is used to treat symptoms such as kidney deficiency, impotence, seminal emission, lower back and knee pain, post-illness weakness, chronic cough, hemoptysis, spontaneous sweating, and night sweats. It is the only traditional Chinese medicine that can simultaneously balance and regulate yin and yang. With further research in modern science, more and more amazing effects of Cordyceps sinensis have been discovered. Overall, Cordyceps sinensis not only regulates the functions of various organs in the human body but also possesses certain direct disease-fighting functions. Cordyceps sinensis can alleviate kidney lesions caused by chronic diseases, improve kidney function, and reduce the damage of toxic substances to the kidneys. Here's a recommended health-preserving soup made primarily with cordyceps: Cordyceps Duck Soup. This soup requires 3 qian (1 qian = 5 grams) of cordyceps, 2 qian (1 qian) of goji berries, 1/4 duck, and 1 teaspoon of salt. First, blanch the duck in boiling water for 2-3 minutes, then rinse it with clean water. Next, place the duck, cordyceps, and goji berries in a pot, add water to cover the ingredients, bring to a boil over high heat, then reduce to a simmer and cook for about half an hour. Add a small amount of salt before serving.