Douchi can be used not only as seasoning, but also as medicine. Traditional Chinese medicine believes that douchi is flat in nature and slightly bitter in taste, and has the effects of sweating, relieving exterior syndrome, clearing away heat and penetrating rash, relieving restlessness in the middle warmer, relieving depression and detoxifying, and can be used to treat common cold and headache, chest tightness, nausea and vomiting, typhoid fever, food poisoning, etc.

Nutritional analysis of douchi;

1. Douchi contains high content of bean kinase, which can dissolve thrombus;

2. Douchi contains a variety of nutrients, which can improve the gastrointestinal flora. Eating lobster sauce often can also help digestion, prevent diseases, delay aging, enhance brain power, lower blood pressure, relieve fatigue, relieve pain, prevent cancer, and improve liver detoxification function (including alcoholism); 3. Douchi can also solve various drug poisoning and food poisoning. Douchi is suitable for people: the general population can eat it, especially patients with thrombosis. The dietotherapy function of douchi: Douchi tastes bitter and cold, and enters the lung and stomach meridians; Has the effects of dispelling pathogenic wind, relieving exterior syndrome, clearing away heat and dampness, relieving vexation and depression, and detoxicating; Can be used for treating exogenous typhoid fever, common cold, headache, dysphoria, and chest distress.