They are a far more valuable food source than muscle meat. The Chinese also made great use of offal in therapeutic dietetics, particularly to support and replenish the body. In traditional Chinese dietetics, offal holds a significant place in the treatment of diseases, specifically corresponding to the organ affected.

If a patient had a problem with their kidneys, they ate kidneys; if with the spleen, spleen was prepared for them. If it was necessary to support liver function, they were advised to consume liver. To support brain cells, it was beneficial to eat brains.

Offal contains a large amount of vitamins and minerals. Liver is perhaps the most valuable, containing vitamins A, B, C and D, 20% protein and 4% fat.

Liver and kidneys should only be salted at the end of cooking so that they do not toughen. Kidneys are harder to digest than liver, but they contain a similar amount of nutrients.

Beef liver has a sweet taste, a neutral nature and tonifies the blood. It is excellent for anaemia, pallor, fatigue and heart palpitations.

Chicken liver has a sweet taste and a warm nature. It supports blood production and warms the body. It is suitable for fatigue, impotence, bedwetting, insomnia and muscle weakness.

Spleen is highly valuable; in traditional Czech cuisine, it was scraped, stewed in bacon fat, and then made into a spread for toast with a little cream and parsley.

Sweetbreads are easily digestible; they contain 28% protein, 2.3% fat and vitamins A and B. They are prized as a delicacy but are high in purines.

Brains were prepared with eggs. They contain plenty of vitamins A and B.