Pig lung is pork lung meat, red and white in color, suitable for stewing, marinating and mixing, sometimes made into "spiced stewed lung" or "ginkgo stewed lung". At the same time, due to the unique physiological effects of pig lung, many folk remedies use pig lung as a drug primer to treat various diseases related to respiratory tract. For example, the pork lung soup cooked with lemon leaves has the effects of resolving phlegm and relieving cough, dispelling wind and strengthening stomach, regulating qi and removing annoyance.

Extended data

Nutritional value of pig lung: Pig lung contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B 1, vitamin B2, vitamin B3 and other B vitamins. It has the effects of tonifying deficiency and strengthening spleen and stomach, and is suitable for people with deficiency of qi and blood and physical weakness.

Suitable crowd: suitable for the general population, especially those with chronic cough due to lung deficiency, tuberculosis and hemoptysis due to lung flaccidity.

People who are not suitable for eating pig lungs: constipation and hemorrhoids should not be eaten more.

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