The difference between raw and cooked ground: the former is yellow, the latter is soft black; the former has the ability to clear heat and cool blood, the latter is to nourish blood and nourish Yin. Specifically analyze the difference between the two, as follows:

First, from the appearance of the characteristics

Raw ground: raw ground is oblong or block type. Its color is yellow, more flexible, not easy to break.

Cooked ground: cooked ground is usually cut into slices or small pieces. Its color is soft black, shiny and tastes the same as raw ground.

Second, from the point of view of medicinal value

Raw ground: raw ground is cold in nature, has the effect of clearing heat and cooling the blood, relieving cough, nourishing yin, nourishing the kidney, stopping bleeding and so on.

Cooked ground: cooked ground from cold to warm, its effect is mainly to tonify blood.

Third, from the point of view of taking medicinal herbs

Raw ground: because of the cold slippery and greasy stagnation of this medicine, the spleen is weak with little food and loose stools and warm stagnation in the fullness of the person to avoid using.

The cooked ground: because of the nature of the drug is nourishing and greasy, easy to hinder digestion, in the use of easy to use with stomach medicine and sand, Chen Pi, and so on.