Originally published November, 2025 by Yvonne Lau.
At our Meiwei Hebei facility in China, we do all sorts of herb processing —steaming, vinegaring, stir-frying with various adjuvants, calcining, and we even have separate workshops (with appropriate licenses) to process herbs that require the removal or reduction of toxic chemicals, such as Ban xia and Fu zi.
One of the more interesting herbs Meiwei Hebei “processes” is Shen qu 神曲/Massa fermentata, and I was delighted that it was being made during one of my recent visits. With the beginning of a season that is usually marked by comestible excess, I thought I would highlight the wonderful Shen qu, which is a key ingredient in our digestive/food stagnation formulas such as Curing Pills and Bao He San.
History of Shen qu
Shen qu’s origin story traces back to ancient brewing techniques. During the Jin Dynasty (266-420CE), herbs like Cang er zi and La liao were added to fermentation starters to enhance their fermentative power. By the Tang Dynasty two hundred years later, medical practitioners were using these starters medicinally as digestive aids. Eventually the recipe evolved to include Qing hao, Cang er zi, La liao, Chi xiao dou, Xing ren, and wheat flour, resulting in the original name of "Six Divine Ferment" (Liu Shen Qu 六神曲).
According to the Chinese Materia Medica, Shen qu is traditionally made on the sixth day of the sixth lunar month, which is said to bring blessings to the Shen qu and its makers. Shen qu’s ingredients represent six ancient deities. The Qing hao represents the Green Dragon/Qinglong, the wheat flour represents the White Tiger/Baihu, Chi xiao dou the Vermilion Bird/Zhuque, Xing ren the Black Tortoise/Xuanwu, Cang er zi the Dragon Deer/Gouchen and La liao the Flying Serpent/Tengshe. The ancients believed these celestial creatures would gather on this day each year, and that making Shen Qu would bring good fortune and auspiciousness.
How It’s Made
Shen qu, or “medicated leaven” which is found in the category of herbs that relieve food stagnation, is unique in the TCM formulary as it is comprised of many different herbs and fermented, making it possibly one of the first medicinal superfoods. We make it in-house from scratch using a combination of wheat flour, Xing ren/Prunus armeniaca seed, Chi xiao dou/Vigna umbellata seed, Qing hao/Artemisia annua herb, La liao/polygonum hydropiper herb, and Cang er zi/Xanthium sibiricum herb. Although there can be variations in the formula, ours is made according to the official Chinese Materia Medica, compiled by a panel of experts appointed by the Chinese government.
First, the Qing hao, La liao, and Cang er zi are juiced. The juice is then combined with wheat flour, powdered Chi xiao dou and Xing ren, which are made into a dough with a bit of wheat flour paste as a binder. This dough is pressed into a sheet, cut into cubes and sundried for 4-6 hours in our 9000 square foot rooftop greenhouse. The greenhouse allows us to use traditional methods of drying under modern sanitary conditions.
The cubes are then covered with a layer of muslin and allowed to ferment until a fine layer of rich mycelium appears, after which they are sundried completely, and voila! Shen qu!
What It Does
According to traditional Chinese medicine (TCM), Shen qu tastes sweet and slightly spicy, is warm in nature, and enters the Spleen and Stomach meridians. Its main effects are to move Stomach Qi, promote digestion, and harmonize the Spleen and Stomach to treat food stagnation, abdominal distension, and diarrhea. It also protects the Stomach and assists in the digestion of substances that are difficult to digest.
Promotes Digestion: Shen qu contains various digestive enzymes (lipase, pancreatic enzyme, pepsin, amylase, sucrase) that break down fats, proteins, and polysaccharides, enhancing digestion. It also stimulates gastric juice secretion.
Enhances Appetite and Regulates Gut Flora: Rich in B vitamins, lactobacillus, and volatile oils, Shen qu promotes digestive fluid secretion, increases appetite, and regulates gut flora, protecting the liver and maintaining microecological balance.
Usage and Precautions
Shen qu is usually decocted, with a therapeutic dosage of 6–15 grams. For digestive purposes, it is recommended to use it after roasting. People with Spleen Yin deficiency, excessive Stomach Fire, or pregnant women should use it cautiously, and it is likely contraindicated for those with an allergy to wheat. In addition to being an important component in various prepared digestive formulations, it is often combined with other single herbs such as Mai ya, Shan Zha and Lai fu zi to promote digestive harmony and a healthy gut microbiome.
So this season, as well as any time your patients need extra digestive support, reach for this special herb and the formulas that contain it. Have a great fall and happy holidays!
References
- 第二十二卷中華本草，國家中醫藥管理局《中華本草》編委會 上海科學技術出版社 1999年 (Volume 22, Chinese Materia Medica, Editorial Committee of Chinese Materia Medica, State Administration of Traditional Chinese Medicine pub. Shanghai Science and Technology Press, 1999)
- https://mp.weixin.qq.com
- https://baijiahao.baidu.com/s?id=1834287838155418308&wfr=spider&for=pc
- https://baijiahao.baidu.com/s?id=1833131447477199214&wfr=spider&for=pc
