Is the crayfish cold-natured or hot-natured?
May 22, 2025
Source: Cainiu Health
Dr. Shen Yonghua
Introduction
Under normal circumstances, in traditional Chinese medicine (TCM) theory, crayfish are generally considered to be warm in nature; however, their specific property and taste may be influenced by the cooking method. Crayfish are sweet in flavor and warm in nature, entering the liver and kidney meridians. They are regarded in TCM dietary therapy as warming foods that offer various therapeutic effects, including nourishing the kidneys and strengthening yang, promoting lactation and resisting toxicity, nourishing the blood and consolidating essence, resolving blood stasis and detoxifying, invigorating qi and nourishing yin, relieving pain through promoting circulation of qi and blood, stimulating the appetite, and resolving phlegm.
Generally speaking, in traditional Chinese medicine (TCM) theory, crayfish are typically considered warm-natured food, although their specific properties can be affected by cooking methods. Here's a detailed analysis:
Crayfish have a sweet taste and warm nature, entering the liver and kidney meridians. In TCM dietary therapy, they are regarded as warming food with multiple functions, including nourishing the kidneys to reinforce yang, promoting lactation and resisting toxins, enriching blood, consolidating essence, resolving blood stasis and detoxifying, invigorating qi and nourishing yin, promoting circulation to relieve pain, stimulating appetite, and resolving phlegm. Crayfish are rich in protein, vitamins, and minerals such as zinc, iron, and magnesium, which help enhance immunity and promote metabolism. Eating crayfish in moderation allows one to benefit from their nutritional value while avoiding discomfort caused by excessive consumption.
Due to their warm nature, crayfish are suitable for most healthy adults. People with cold body constitution or spleen-stomach deficiency cold may benefit from eating crayfish in moderate amounts to help improve their physical condition.
Spices added during cooking, such as chili peppers and Sichuan peppercorns, may alter the properties of crayfish. For example, crayfish cooked with large amounts of spicy-hot seasonings may become more heat-inducing. Whether warm or cold in nature, excessive consumption of any food may lead to physical discomfort.
