Quick Facts
| Latin Name | Semen Sojae Praeparatum |
|---|
| Chinese Name & Pinyin | 淡豆豉 · Dan Dou Chi |
|---|
| Medicinal Part | Fruits and seeds |
|---|
| Efficacy Category | Exterior-releasing |
|---|
| Botanical Origin | The dried, fermented mature seed of Glycine max (L.) Merr.(Fabaceae). |
|---|
| Nature & Flavour | Acrid, Sweet, Slightly bitter; Cold |
|---|
| Channels Entered | Lung, Stomach |
|---|
What Is Dan Dou Chi?
Dan Dou Chi (Prepared Soybean) is a medicinal herb of Traditional Chinese Medicine.
Produced throughout China.
Nature & Flavour: Acrid, Sweet, Slightly bitter; Cold
Channels Entered: Lung, Stomach
Dan Dou Chi: Materia Medica Profile
Identification & Quality Standard
Semen Sojae Praeparatum
Botanical Origin
The dried, fermented mature seed of Glycine max (L.) Merr.(Fabaceae).
Production Regions
Produced throughout China.
Quality Requirements
Superior medicinal material is soft without pieces that have spoiled are present, with potent aromatic odor.
Macroscopic Features
Oval shaped, slightly flat, 0.6~1cm long, 0.5~0.7cm diameter. Externally black, wrinkled. Soft texture, fractured surface is brownish-black; membranous seed coat. Fragrant odor; slightly sweet taste.
Traditional TCM Properties
Acrid, Sweet, Slightly bitter; ColdLungStomach
Traditional Functions
Resolves muscle and diffuses the exterior, diffuses depressed heat and eliminates vexation. Apply to externally contract exterior pattern, cold and heat headache, depressed heart, chest tightness, insomnia due to vexation.
Classical Formulas Containing Dan Dou Chi
Frequently Asked Questions
What is Dan Dou Chi? Is it the same as kitchen fermented black beans or Da Dou Huang Juan?
Dan Dou Chi (淡豆豉) is a fermented preparation of ripe Glycine max seed (the Pharmacopoeia specifies black soybean). The official name is Sojae Semen Praeparatum. The official method steams the beans in a mulberry-leaf and sweet-wormwood decoction and then ferments them. Salty kitchen douchi is food—different salt, microbes and adjuvants—not an equivalent. Da Dou Huang Juan is sprouted black soybean, another drug. A script needs labeled Dan Dou Chi slices.
What are the TCM properties and traditional uses of Dan Dou Chi?
According to the Chinese Pharmacopoeia, Dan Dou Chi is bitter, acrid and cool, enters the Lung and Stomach channels, and acts to release the exterior, eliminate vexation, and vent constrained heat. It is used for common cold, chills and fever with headache, irritability with chest oppression, and deficient restlessness with insomnia. Acrid to vent, bitter-cool to clear constraint, it is a mild exterior-releaser that also opens residual heat in the chest.
How do mulberry-wormwood and ephedra-perilla preparations differ?
The official mainstream is fermented with Sang Ye and Qing Hao: bitter-acrid and cool, suited to Wind-Heat or constrained-heat vexation. Beans fermented with Ma Huang and Zi Su lean warm and were used for mild Wind-Cold, as in Cong Chi Tang thinking. The adjuvant sets the temperature. Read the process on the label; do not treat a warm product as a cool one, and do not substitute salty food beans for official Dan Dou Chi.
Learn More About Dan Dou Chi
Explore our in-depth article covering the traditional uses, properties, functions, and TCM context of Dan Dou Chi.
Read the Dan Dou Chi Guide →
Medical Disclaimer — This article is provided for educational purposes only and describes traditional Chinese medicine concepts. It is not medical advice, and it is not intended to diagnose, treat, cure or prevent any disease. Always consult a qualified practitioner before using any herb, particularly if you are pregnant, nursing, taking medication or managing a diagnosed condition.
