1, dihuang is usually one of the most common Chinese medicine, it can tonify the blood and blood can also nourish yin and yang more able to alleviate the human body weakness, but the market place can also be divided into raw dihuang and cooked dihuang two kinds of, they are in the external morphology, processing and medicinal efficacy of a certain difference in the clinic applied to the disease is also not the same.

2, cooked dihuang and raw dihuang although both from the root of the plant dihuang, but they are processed in different ways, so that their medicinal efficacy appeared to be a big difference, raw dihuang is the main effect is to clear the heat and cool the blood or nourish the yin and tonic kidney and can produce fluids to quench the thirst, and cooked dihuang the most important effect is to tonify the blood blood to activate the blood, which is particularly obvious on the anemia of human beings and the qi and blood deficit to alleviate the role of the.