1, vinegar Schisandra chinensis is obtained by steaming Schisandra chinensis with vinegar. Schisandra grows on trees. The fruit is green before ripening and turns bright red after ripening. Hanging on a tree with a rope is very beautiful. Schisandra chinensis is sweet and sour when cooked and eaten raw. Generally eaten after drying, used for stewing soup or soaking in water. There is little difference between vinegar Schisandra chinensis and Schisandra chinensis, and the effect is the same.

2. Schisandra chinensis is a mature fruit of Schisandra chinensis, a plant of Magnoliaceae, which has exciting and strong effects on different levels of the central nervous system and can improve people's intelligence and work efficiency. When the fruit of Schisandra chinensis is ripe in autumn, it can be picked, dried or steamed to remove fruit stalks and impurities. Tang et al.' s Newly Revised Materia Medica' contains: "The skin and flesh are five flavors, sweet and sour, hard and salty", hence the name Schisandra chinensis.

3, vinegar Schisandra chinensis Like Schisandra chinensis, Schisandra chinensis can also astringe the lungs, nourish the kidneys, produce body fluid, astringe sweat and astringent essence. Treat lung deficiency, asthma and cough, dry mouth and thirst, spontaneous sweating and night sweats, fatigue and emaciation, wet dream nocturnal emission, chronic diarrhea and dysentery. Vinegar Schisandra chinensis Baizhu decoction can treat cough. In autumn and winter, children cough easily. If you get the doctor's permission, you can cook soup with vinegar Schisandra chinensis and Atractylodes macrocephala, which can play a certain role.