Commonly used clinical processing methods of Atractylodes macrocephala are:
Raw Atractylodes macrocephala, that is, removing impurities from Atractylodes macrocephala, soaking in water and moistening thoroughly, taking out, slicing and drying in the sun. Rhizoma Atractylodis Macrocephalae is good at invigorating spleen and relaxing bowels. When raw Atractylodes macrocephala is used for relaxing bowels, the decoction can be used up to 30 grams per day, and it is often used with Fructus Aurantii Immaturus.
Fried atractylodes, also known as baked Atractylodes macrocephala, first scatters one portion of bran in a hot pot, and when smoke comes out, then pours ten portions of Atractylodes macrocephala slices into the pan, sautes them until they are light yellow, takes them out, sifts off the bran and lets them cool. Fried atractylodes is good at drying and wetting.
Charred Atractylodes macrocephala, also known as charring and charred Atractylodes macrocephala, is prepared by frying Atractylodes macrocephala slices in a pot with strong fire until brown, spraying clear water, and taking them out to dry. It is better to warm cold and dampness, and to stop diarrhea.
Soil fried atractylodes: Take one part of kitchen soil (Fulonggan) and grind it into fine powder, stir-fry it in a pot, add five parts of Atractylodes macrocephala slices, stir-fry until the soil color hangs on the outside, take it out, sieve off the soil and let it cool. Fried atractylodes is famous for strengthening the spleen and regulating the stomach, stopping diarrhea and vomiting.