1, different colors

Shengdi is also known as raw dihuang, the color of the original field is mud yellow. Ripe ground is also known as ripe ground yellow, the color of ripe ground is black.

Raw Dihuang: The slices are brownish-black or black, shiny and sticky. It tastes sweet. Cooked Di Huang: the end is black, shiny and sweet.

2. Different applicants

Shengdi is good at nourishing the heart and kidney yin, suitable for blood-heat and yin deficiency fever, while ripened dihuang mainly nourishes the blood and nourishes yin, so it is suitable for those with deficiency of essence and marrow.

3. Different effects

Cooked Di Huang: The function of Di Huang is also altered by its warming nature, which is necessary to tonify blood. The combination of Angelica sinensis, Paeonia lactiflora, and Chuanxiong is the famous "Four Substances Soup", which is often used to treat blood deficiency.

White peony and ripe earth nourish the liver, cypress nourishes the heart, longan meat nourishes the spleen, and ephedra nourishes blood. However, it should not be consumed sparingly by those with spleen deficiency, and is not recommended for those with loose stools.

4, different shapes

Sheng Di Huang: mostly irregular block or oblong, the middle of the inflated, the two segments are slightly thin, 6-12cm long, 3-6cm in diameter, some thin, long, slightly flat, curved.

Cooked Dioscorea: irregular lumps, blocks, different sizes and thickness. The surface is black, shiny and sticky.

Baidu Encyclopedia - Raw Ground

Baidu Encyclopedia - Cooked Ground