Yam

The cylindrical yam is white and hard, and the powder is slightly sour and sticky when chewed.

Replenishes the spleen, stomach, lungs and kidneys, and is used first when yin deficiency and qi are weak.

[Source] Dioscorea opopsita Thunb. is a perennial twining herbaceous plant of the Dioscoreaceae family. of tubers.

[Origin] Mainly produced in Henan, Hunan, Jiangxi, Zhejiang, Guangdong and Guangxi, it is also cultivated.

[Harvest] Dig in winter, wash, scrape off the outer skin and fibrous roots, fume with sulfur and dry in the sun to become "hairy yam". Or choose fat and straight hairy yams, put them in clean water, soak them until they are dry and stuffy, smoke them with sulfur, put them on a wooden board and roll them into a cylinder shape, cut both ends and dry them in the sun. After polishing them, they are called "light yams". .

[Medicine Shape] Hairy yam is slightly cylindrical, curved and slightly flat, 15-30cm long and 1.6cm in diameter. The surface is yellowish white. If the outer skin is not removed, it will show light brown spots or fibrous root marks. There are longitudinal grooves and wrinkles, and the ends are uneven. It is solid but easy to break, and its cross section is white, granular, and powdery. The taste is light, sour, and sticky when chewed.

Chinese yam is cylindrical, with both ends flush, 9-18cm long and 1.5-3cm in diameter. Even thickness and straight. The whole

body is white, smooth and round. Powderiness

The ones with thick strips, solid texture, powderiness and white color are the best.

[Processing] Divide the raw yam into different sizes, soak 3-4% of it in water, take it out, moisten it thoroughly, cut it into 0.3-0.4cm oblique slices, let it dry until half dry, and then Sun or tumble dry.

Fry the yam and disperse the bran in a hot pot (100 kilograms of yam, use 10 kilograms of bran). When it smokes, add the yam slices, stir fry until yellow, take out and sift out the wheat. bran. Or use the stir-fry method, stir-fry until yellow and slightly burnt spots are visible, take it out and let it cool.

Stir-fried yam. Place the Zaoxin earth powder (100 kg of yam, 25-30 kg of earth powder) in a pot and heat it until it is flexible, then add the yam slices and stir-fry until the earth powder is evenly coated on the surface. Take it out. , sift away the soil powder and let cool.

Stir-fried with bran, this product can strengthen the spleen and stomach, while stir-fried with soil can enhance the effect of strengthening the spleen and stopping diarrhea.

[Ingredients] Contains saponins, mucus protein, allantoic cord, arginine, choline, amylase, protein, fat, starch, etc.

[Nature, flavor, meridians] Sweet and flat, enters the spleen, lung, and kidney meridians.

[Function] Tonify the spleen and stomach, benefit the lungs and kidneys. It is used for symptoms such as diarrhea due to deficiencies, fatigue due to lack of food, chronic cough due to lung deficiency, thirst, spermatorrhea, leucorrhea, and frequent urination.

[Prescription name] Yam, Dioscorea, Huaiyam, Huaiyam, Fried yam, Stir-fried yam

[Usage, dosage] Decoct 9-30 grams, or take it as a pill or powder.

[Storage] Pack in wooden boxes and store in a dry place to prevent moth, mildew and rats from eating. In the season of spring mold and autumn moth, it can be fumigated with sulfur and then sealed and sealed.

[Note] During the cutting and water treatment process of this product, care should be taken to prevent it from becoming sticky and deteriorating, and it should be dried in time after slicing.

Note: Traditionally, this product is produced in Huaiqing (Xinxiang area), Henan Province. It has a large body, white and powdery color, fine texture and the best quality. It is regarded as an authentic medicinal material and is called Huaiyam. The ones produced in Nancheng County, Jiangxi Province are also of better quality and are called Huaiyam.

The same genus of wild yam D. japonica Thunb. The rhizome of yam is also used as yam, but the quality is inferior.

Sometimes yam is easily confused with trichosanthin, but the cut surface of yam is white, powdery, granular, and sweet and slightly sour; the cut surface of yam is yellow-white, with obvious veins scattered here and there, and the taste is light and slight. Bitterness can be distinguished