Alias: Dioscorea zingiberensis [wèi, Huihe, [chí zhū], Xuanhe, Mumeizi, Totem, Zanthoxylum bungeanum; Taste: warm, sweet, sour, lung, heart and kidney meridians.

The difference between Schisandra chinensis and Schisandra chinensis: Schisandra chinensis: small seeds, thick pulp, solid pulp, purple or red. Schisandra sphenanthera: The seeds are big and the flesh is thin, and the flesh is loose, dark brown or reddish brown.

Selection of Schisandra chinensis: High-quality Schisandra chinensis appears reddish or dark red when soaked in water, while dyed Schisandra chinensis appears bright red.

How to eat Schisandra chinensis: honey Schisandra chinensis tea, Dangshen Schisandra chinensis lean broth, Schisandra chinensis tea and Schisandra chinensis longan porridge.