Peach Gum 桃膠

TEARS OF PEACH/PRUNUS PERSICA/PEACH GUM(16 OZ)

桃膠Peach gum, the delicious resin collected from Chinese peach trees, is rich in collagen, galactose, rhamnose, an anti-inflammatory, rejuvenating, skin-beautifying natural sugar, and amino acids. Collagen does far more than make our skin look youthful and taut. It’s a triple-helix protein that makes up a good deal of our body mass, in the form of tendons, bones, muscles and, yes, skin. Collagen is present in our corneas and the space between each vertebra. It’s a critical part of the human body, and peach resin is used in traditional Chinese medicine to replenish and preserve it.

From the manufacturer: Peach tree gum is a resin secreted from the bark of Rosaceae peach or mountain peach harvested in summer. Rinse it and soak it in water overnight, wash away impurities, and dry it. (When soaked, it expands 8-10 times it size and the dried gum has a long shelf life.)

The taste is delicious, sweet and bitter; and its effects are neutral [not heating and is slightly cooling.

This product has irregular lumps, teardrops, etc., with different sizes. The surface is light yellow, yellowish-brown, and translucent. The texture is soft, dry and hard, and the drops are shiny. Slightly airy, sticky in water. 

It is traditionally used for chyluria, the urinary excretion of chyle, a lymphatic fluid. (Non-parasitic causes of chyluria include tuberculosis, congenital anomalies, trauma, post-surgery infections and malignancy. The cause of the disease is due to the obstruction and the rupture of the lymphatic system into the urinary system.)

Peach gum is also used for diabetes, urinary tract infection, dysentery, stone leaching, blood cleansing. It enters the  Large intestine and Bladder meridians.

Dosage  Oral administration: decoction, 9-15g, or into pills or powder.

Diet Therapy 

1. Papaya stewed peach gum  

Ingredients:

1 papaya, 10 grams of peach gum. 

Peach gum is soaked in clean water for more than 12 hours until it becomes soft and the volume can increase more than 10 times. 10 grams of peach gum is enough to eat two meals.

Wash the soft soaked peach gum carefully and repeatedly to remove black impurities and break it into small pieces. Add a little water to the peach gum and steam it for about 30 minutes.

Cut the papaya in half, remove the seeds, pour the water-steamed peach gum into the papaya, sprinkle a little rock sugar, and continue steaming for about 20 minutes.   

2. Peach gum Tremella syrup

Ingredients: 

15 grams of peach gum, 1 pear (300 grams), 30 grams of rock sugar, 5 grams of white fungus.

For 5 grams of peach gum, soak in 1000 ml of water. Soak the peach gum in clean water overnight (about 12 hours) until it softens and the volume can increase by about 10 times. Then carefully remove the black impurities on the surface of the soft soaked peach gum, and after repeated washing with water, break it into even, small pieces.     

Soak the white fungus in water for 20 minutes to soften, then break it into small flowers by hand. 

Peel the Sydney pear and cut into 1cm-sized cubes.     

Put the peach gum, white fungus, and water in a pot. After it is boiled on high heat, change to low heat and continue to cook for 30 minutes. At this time, the soup begins to become a bit sticky.

Add the diced pears and cook for 5 minutes, then add rock sugar and cranberry, and cook for 3 minutes while stirring, until the rock sugar is completely melted and the soup thickens.  

3. Peach gum and jiao rice soup

Ingredients: 

a spoonful of saponified rice, peach gum, rose sauce, 6 red dates. Wash the peach gum and saponia rice separately and soak them in water. After soaking for 8 hours, rinse the peach gum and saponia rice briefly, then put them in a casserole, and add 6 red dates.

Add enough water to the casserole and bring it to a boil. Turn to medium and low heat for 2 hours and it will be ready. Stir it from time to time during this period. 

Add 1 tablespoon of rose sauce to the bowl, pour the cooked peach gum and saponia rice into the bowl while it is hot and stir well. 

精選 桃膠 桃膠 桃花淚（16OZ/包）
桃膠一般於夏秋暑熱時節採摘。桃膠無法受人工控制，均由桃樹自然出膠，所以產量不穩定。Seafood and Plants 所售桃膠，均為手工精細挑揀，去除雜質，保證品質。

來源
為薔薇科植物桃或山桃等樹皮中分泌出來的樹脂。夏季採收，用刀切割樹皮，待樹脂溢出後收集。水浸，洗去雜質，曬乾。

性味
甘苦；平

性狀
本品呈不規則的塊狀、淚滴狀等，大小不一，表面淡黃色、黃棕色，角質樣，半透明。質韌軟，乾透較硬，斷面有光澤。氣微，加水有粘性。

功效
為薔薇科植物桃或山桃等樹皮中分泌出來的樹脂。用於乳糜尿，糖尿病，尿路感染，痢疾，石淋，血淋。

經脈
大腸；膀胱經 

用法用量
內服：煎湯，9-15g，或入丸、散。

食用方法
（一）、木瓜燉桃膠

材料：木瓜1只，桃膠10克。
做法：

桃膠放入清水中浸泡12小時以上至軟漲，體積能漲到10倍以上，10克桃膠足夠吃上兩頓。
將泡軟的桃膠仔細反复的清洗，去除黑色的雜質，掰成小塊兒。
桃膠加少許水，隔水先蒸30分鐘左右。
木瓜對半切開，去籽，將隔水蒸過的桃膠倒入木瓜中，撒上少許冰糖，再繼續蒸20分鐘左右即可。
（二）、桃膠銀耳糖水

材料：桃膠15克，雪梨1個（300克），冰糖30克，銀耳5克，
做法：
桃膠5克，清水1000毫升。將桃膠放入清水中浸泡一夜（12小時左右）至軟漲，體積大概能漲大10倍。
再仔細將泡軟的桃膠表面的黑色雜質去除，用清水反復清洗後，掰成均勻的小塊。
銀耳用清水泡20分鐘變軟後，用手掰成小朵。雪梨去皮切成1cm大小的丁。
將桃膠、銀耳和水放入鍋中，大火煮開後改小火繼續煮30分鐘，此時湯汁開始變得有些粘稠。
放入梨丁煮5分鐘，再放入冰糖和蔓越梅，邊攪拌邊煮3分鐘，至冰糖徹底融化，湯汁濃稠即可。