Fermented Soybean (Light)

Dan Dou Chi is a remarkable traditional preparation: black soya beans (Glycine max var. nigra) are fermented with aromatic herbs (usually Sang Ye, mulberry leaf, and Qing Hao, wormwood) according to an apothecary’s process a thousand years old.

This double signature — fermented soya plus aromatic herbs of the surface — gives Dan Dou Chi a very particular profile, distinct from raw soya beans.

Its name “Dan” means “light”, as against the salted version (Xian Dou Chi) used as a cooking condiment.

Presented as wrinkled brownish-black beans, slightly sticky, giving off a subtle sweet-bitter savour.

The reference herb for gently releasing the surface in light outside attacks (Wind-Heat or Wind-Cold, according to the blend it is set in).

A singular trait: Dan Dou Chi releases without assailing, which suits it to weakened or delicate constitutions where more pungent herbs would sit badly.

Also traditionally used to quiet the unsettled Spirit that sometimes follows the close of an outside attack (a sense of residual heat, evenings when the Spirit (Shen) struggles to settle at the end of an episode of heat).

• Decoction: 9 to 15 g, simmer for 20 to 25 minutes
• Yin Qiao San, extended version: often added to surface blends to soften their action without dulling their character
• Zhi Zi Chi Tang: a classic blend with Zhi Zi (gardenia fruit) to quiet agitation of the chest after an assault
• Distinction from salted soya (Xian Dou Chi): Dan (light, pharmacopoeia) ≠ Xian (salted, cookery) — not to be confused

A very mild herb.

Ask a practitioner for advice so it can be matched to your own constitution.