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In English, it is typically rendered as "rice porridge", "rice gruel", "rice soup" or "congee". Preparation Zhou is typically prepared with rice, although other grains are or can be used such as Wu Gu Mi (Five Grain Rice). Typically, one uses Sui Mi (broken rice) or Jing Mi, also known as Geng Mi, (long grain rice) to prepare it. Japanese and Taiwanese people use the shorter grain rice, which tends to be stickier. The proportion from rice to water is usually 1 part rice to 6 parts water and it is slow simmered, cooking for a few hours. An alternate means of preparation is to use fresh left over rice and add 4 parts water. This is typically known as "Bai Zhou". When prepared with herbs, usually the herbs a decocted first, and the extract is strained and added into the Zhou. Do not add the dregs to the Zhou. Zhou is neutral and sweet and serves to tonify the middle jiao. Functions: Zhou has three major uses. The first is the most obvious, it is a food staple. Zhou is common as a meal throughout Asia. In Hong Kong, at least one of the five meals is typically Zhou, as it is light and easy to digest. The most common type of Zhou eaten in restauramts is Pi Dan Shao Rou Zhou (Roasted pork and 1000 year salted duck egg), often served with Dim Sum in Cantonese restaurants. Hong Shu Xi Fan (Zhou with Sweet Potato) is also quite common, often served in Taiwanese restaurants, as a bland staple food alone, or with regular dishes. The tonifying function helps complement an herbal formula such as Li Zhong Wan. The second use of Zhou is for protecting the stomach. When taking harsh, bitter, or cold herbs such as found is Hua Chong Wan or Bai Hu Tang, one takes Zhou on the side or adds the Geng Mi to the decoction. The third use of Zhou is to induce sweat. Zhang Zhong Jing in his Shang Han Lun advises us to take Gui Zhi Tang with Zhou for inducing the diaphoretic function. In this case, adding slivers of Sheng Jiang and Cong Bai to the Zhou will help induce sweating. Case Studies
It has been my experience that Zhou is an excellent diet food for it's nutritive value and versatility. I know of 3 cases where Zhou has been used effectively:
good for moistening the Lungs for athletes, and for moving the intestines in cases of constipation due to summerheat. Red eyes due to Wind Heat: Zhou with Sliced Chicken and Gou Qi Zi. Onset of Wind Cold - Zhou with Garlic, Ginger, Scallion and Dan Dou Chi Spleen Qi Deficiency - Zhou with Shan Yao, Hong Shu Spleen Qi Deficiency with Blood/Wei Qi Deficiency - Zhou with small amount of Dang Gui and Huang Qi; also for use for postpartum. Constipation - Blanched, fresh peanuts to lubricate intestines Conclusion I hope that you will try Zhou as it is one of the four staples of Chinese food. It is an easy to make, versatile and healthy food. Coupled with Chinese herbs, they can produce amazing results from a wide variety of ailments. If you would like to learn more on Zhou and try different recipes, please refer to: Chinese Medicated Diet - Publishing House of Shanghai College of TCM, 1988 The Book of Jook by Bob Flaws - Blue Poppy Press