The Compendium of Materia Medica, written in the Ming dynasty, describes pig ’ s blood as “ salty, normal tasting, non-toxic, ” and used for “ stimulating the production of blood, and treating stroke and bloating, as well as miasma. ”
明朝《本草綱目》中記載，豬血的氣味「鹹，平，無毒」，主治「生血，療賁豚暴氣（即中風、腹脹），及海外瘴氣。」