Tonify Kidney Essence with Meat Cooked with Bean Paste in Winter

Eating Meat in Winter to Nourish the Kidneys

Among the four seasons, during spring and summer, the body’s yang qi tends to move outward,

leaving the internal yang relatively weaker. Therefore, it is generally not suitable to eat heavy

and difficult-to-digest foods such as meat during these seasons.

From autumn through winter is considered the best time for nourishment and replenishment.

During this period, eating some meat appropriately can help replenish kidney essence. In the

Huangdi Neijing, it is mentioned that grains nourish qi, while our daily activities constantly

consume qi. Therefore, grains should be the staple food eaten every day. Meat, on the other

hand, nourishes the physical body and kidney essence, and should only be consumed

appropriately during autumn and winter.

Regarding the eating of meat, Confucius proposed the “Eight Restrictions on Eating Meat”:

• Do not eat fish that has spoiled or meat that has gone bad.

• Do not eat meat/food with an unpleasant color.

• Do not eat meat/food with a foul smell.

• Do not eat meat/food that is improperly cooked.

• Do not eat meat/foods that are out of season.

• Do not eat meat/food that is improperly cut.

• Do not eat meat without the proper sauce pastes.

• Even when meat is plentiful, do not let it outweigh the staple grains in the diet.

Among these eight principles, the two most important are:

First, “do not eat foods out of season.” In general, spring and summer are the breeding seasons

for animals, so traditionally animals were not slaughtered for food during this time. In addition,

the human digestive system is relatively weaker in these seasons, making meat more difficult to

digest and absorb.

Second, “do not eat without the proper sauce pastes.” In a previous post, I discussed the function

of sauce pastes. As fermented foods with the smell of Fu/putrid odor, sauce pastes are thought to

resonate with kidney qi. During winter, they can help the digestive system break down and digest

meat, thereby nourishing kidney essence. This is why sauce pastes or fermented seasonings are

traditionally added when roasting or cooking meat.