Where is Oyster Shell documented in classical TCM texts?

Oyster Shell appears in the Shennong Bencao Jing (~200 CE) and has been documented in TCM pharmacopoeia for over 1,800 years.

Oyster Shell

Q: What is the TCM thermal nature of Oyster Shell?

Oyster Shell (Mu Li) is classified as Salty, slightly cold; enters the Liver, Gallbladder, and Kidney Meridians in Traditional Chinese Medicine.

Mu Li · 牡蛎 · TCM Herb Encyclopedia entry maintained by tcmplate Editorial · Updated 2026-09-05

📋 TCM Classification

Thermal Nature & Flavor: Salty, slightly cold; enters the Liver, Gallbladder, and Kidney Meridians

Chinese Name: 牡蛎

Traditional Uses in Chinese Medicine

Subdues yang and nourishes yin; settles and tranquilizes the spirit; softens hardness and dissipates masses; astringes and stabilizes; and relieves acidity and pain.

Chinese pharmacopoeia: 潜阳补阴，重镇安神，软坚散结，收敛固涩，制酸止痛。

Classical References

Food Therapy Applications

In TCM food therapy, Oyster Shell is traditionally incorporated into daily meals:

Congees (rice porridges): Slow-cooked with rice to support Spleen and Stomach function
Soups and broths: Combined with other food-grade herbs for seasonal wellness
Herbal teas: Steeped as a single herb or in compound tea formulas

Note: The above describes traditional food therapy use. It does not constitute medical advice. Consult a qualified TCM practitioner for personalized guidance.

👤 Discover Your TCM Body Type

What foods are right for your constitution? Take the free 2-minute assessment.

Get Your Free Assessment →