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Cooked dihuang is the dried tuberous root of dihuang of the Xuanzeng family of plants processed and steamed. Beginning in the "Herbal Tu Jing". All parts of the country are produced, with the best quality produced in Henan.

The effect of ripened dihuang

1, nourishing yin and replenishing blood

The Chinese medicine believes that ripened dihuang has the effect of replenishing the deficiency of blood and blood vessels, and benefiting the qi strength.

The taste is sweet and thick, slightly warm, soft texture, for nourishing the liver and kidney yin Xk insufficiency of the commonly used medicine. The heat of dihuang not only can replenish blood, treatment of blood deficiency atrophy yellow, kidney yin insufficiency of hot flashes, bone vapor, consulting sweating, spermatorrhea, thirst, etc.; and good yin nourishment, treatment of dizziness, palpitations insomnia, menstrual disorders, leakage of the Reed, etc.. Blood deficiency often with angelica, white peony, etc., in order to nourish blood and nourish yin; yin deficiency often with yam, mudanpi, etc., in order to nourish yin to remove fire.

2, hair

Men's gas main body, women's blood main body, so for women, want to keep Yingli, blood is a necessary course of action. The cooked dianthus is slightly warm blood on the good tonic, and the amount of it is born "mercurial"

It's a variety of combinations to achieve a variety of nourishing effect c it on the liver and kidneys bad blood deficiency caused by the beard and hair learning white, vertigo ear whimpering, lumbar and knee soreness and so on also has a very good therapeutic effect.

3, tonifying the kidneys and qi, anti-aging

Modern pharmacological research has proved that ripened dihuang can be compared with ginseng in strengthening the body and controlling aging, and it is also an important tonic for the kidneys, which has always been used as a choice of tonic for the kidneys and qi in the medicines.

Buying and preserving

Cooked dihuang is generally not graded. When choosing and selecting a large, heavy, soft and oily, black cross-section, sweet flavor is preferred. Cooked rhubarb is mostly irregularly round or oblong, the middle is expanded, the two ends are slightly thin; some small, long, slightly flattened and twisted. Generally 6-12 centimeters long, 3-6 centimeters in diameter. The surface is black, glossy, and standing. The best is produced in Huaiqing, Henan Province.

The storage of ripened dihuang is relatively simple, usually placed in a cool, dry, ventilated place.