What is Chi Shao?
Chi Shao (scientific name:
Radix Paeoniae Rubra), which is also called
red peony root, perennial herb, 40-1750px high, glabrous. Root hypertrophy, fusiform or cylindrical, dark brown. Stems erect, branched above. The flowering period is from May to June, and the fruiting period is from June to August. Peony likes light and is drought-tolerant. During the year, the peony plants undergo phased developmental changes as the climate rhythm changes. It is mainly manifested in the alternation of growth period and dormancy period. Among them, the vernalization stage in the dormancy period and the light stage in the growth period are the most critical. The vernalization stage of peony requires about 40 days to complete at a low temperature of 0°C. The mixed buds can then germinate and grow. Peony is a long-day plant, and the flower buds need to develop and bloom under long-day sunshine. After the mixed buds germinate, if the light time is insufficient or under short-day conditions, usually only leaves will not bloom or flowering will be abnormal.
Red peony root
Red peony root, the name of traditional Chinese medicine. It is the dry root of Paeoniae officinalis or Radix Paeoniae Rubra of Ranunculaceae. Excavated in spring and autumn, removed rhizomes, fibrous roots and sediment, and dried in the sun. Bitter, slightly cold. Return liver channel. It has the effects of clearing heat and cooling blood, promoting blood circulation and removing blood stasis. Radix Paeoniae Rubra is a well-known wild authentic Chinese herbal medicine with a long history of application, a large amount of use, a wide range of uses, and a relatively rigid demand. There are a considerable number of exports every year.
Red peony varieties
Chi Shao
Chi Shao is a sub-round thin slice or oblique slice, the surface is pinkish white or pink, the center has radial texture, the skin is narrow, and some have cracks.
Stir-fried Chi Shao
The color deepens, and there are occasional scorched spots. After frying, the properties of the medicine tend to be mild. It promotes blood circulation and relieves pain without hurting the middle.
Wine Chi Shao
Light yellow, slightly alcoholic. The power of promoting blood circulation and dissipating blood stasis is stronger, but the effect of clearing away heat and cooling blood is relatively weak. It is mostly used for amenorrhea or dysmenorrhea, traumatic injuries.
Growth environment of Chi Shao
Chishao is mainly produced in Inner Mongolia, Liaoning, Hebei, and Sichuan.
1. Peony is distributed in Northeast China, North China, Shaanxi and Gansu. It is cultivated in many cities and villages.
2. Chuan Chishao is distributed in Shaanxi, Gansu, Qinghai, Sichuan and Tibet.
3. Grass peony is distributed in Northeast China and Hebei, Shanxi, Shaanxi, Ningxia, Anhui, Zhejiang, Jiangxi, Henan, Hubei, Hunan, Sichuan, Guizhou and other places.
Processing methods of Chi Shao
Collection and processing
Excavated in spring and autumn, removed rhizomes, fibrous roots and sediment, and dried in the sun.
Processing method
Chi Shao
Take the raw medicinal material, remove impurities, separate the size, wash, moisten thoroughly, cut into round slices or oblique slices, dry, and sieve off debris.
Stir-fried Chi Shao
Take Chi Shao slices, put them in a preheated frying container, heat them with a slow fire, fry until the color deepens, take them out and let them cool, and sift out the debris.
Wine Chi Shao
Take Chi Shao slices, add yellow rice wine, mix well, let it simmer for a while, after the wine is completely absorbed, put it in a preheated frying container, heat it with slow fire, fry until slightly yellow, take it out and let it cool, and sieve off the debris. (For every 100Kg of Radix Paeoniae Alba Tablets, use 12kg of rice wine.)
Chi Shao TCM
Medicine part
The dried root of Paeoniae officinalis or Radix Paeoniae Rubra of Ranunculaceae.
Taste
Bitter in the mouth, slightly cold in nature.
Tropism
Return liver channel.
Effect
Clearing heat and cooling blood, dissipating blood stasis and relieving pain.
Attending
Chi Shao is used for hot blood entering the camp, warm and poisonous spots, vomiting blood and epistaxis, conjunctival congestion, swelling and pain, liver depression and hypochondriac pain, amenorrhea dysmenorrhea, abdominal pain due to addiction, injury from falls, carbuncle and sore.
Stir-fried Chi Shao: After stir-frying, the properties of the medicine tend to be mild, promoting blood circulation and relieving pain without hurting the center, and can be used for stasis and pain.
Wine Chi Shao: It is effective in promoting blood circulation and dispelling blood stasis, but the effect of clearing away heat and cooling blood is relatively weak. It is mostly used for amenorrhea or dysmenorrhea, traumatic injuries.
Medicinal properties
Red peony root is cylindrical, slightly curved, 5-40 cm long, and 0.5-3 cm in diameter. The surface is brown, rough, with longitudinal grooves and wrinkles, and fibrous root marks and horizontal
Long lenticel-like protrusions, and some outer skins are easy to fall off. Hard and brittle, easy to break, broken powder white or pink, narrow bark, xylem radial texture
Obviously, some have cracks. The gas is slightly fragrant, and the taste is slightly bitter and sour.
Related compatibility
1. Same use as rehmannia glutinosa, rhubarb and rhubarb rhizome, and can be used for vomiting blood-heat.
2. It can be used in the same way as honeysuckle, trichosanthes, frankincense, etc. It can be used for hyperthermia, carbuncle and sore.
3. It can be used in the same way as Angelica, Chuanxiong, Corydalis, etc., and can be used for amenorrhea, dysmenorrhea, abdominal pain and other diseases due to stagnation of blood.
Dosage
6-12g.
Taboo
Do not use with veratrum. Those with blood deficiency should take it with caution.
Related discussion
1. "Shennong Materia Medica": "Paeonia lactiflora, which is bitter and flat. The main evil and abdominal pain, removing blood paralysis, breaking the cold, cold heat hernia, relieving pain ... Shengchuan Valley."
2. "Bielu of Famous Doctors": "Shaoyao grows in Zhongyue, valleys and hills, and the roots are picked and dried up in February and August."
3. "Materia Medica Congxin": "White Paeoniae Alba... Bai Yipi, can purify wood in the soil, red disperse evil, and stagnation in the blood. Red and white are according to the color of the flower, and the single petal is used as medicine."
Red peony root benefits
Clearing heat and cooling blood
Chi Shao is slightly cold in nature, has the effect of clearing heat and cooling blood, and has a certain conditioning effect on conjunctival congestion, swelling and pain, warm toxin spots, vomiting blood, and nosebleeds.
Dispel blood stasis and relieve pain
Red peony root can also play the role of dispelling blood stasis and relieving pain, and can improve symptoms such as tumbling injuries, amenorrhea dysmenorrhea, liver depression and hypochondriac pain.
Sedative and anti-inflammatory
Paeoniflorin in Chi Shao has sedative, anti-inflammatory, antispasmodic and analgesic effects, and can have a strong inhibitory effect on a variety of pathogenic microorganisms.
Chi Shao side effects
Causes diarrhea
The main components of Chi Shao include paeoniflorin, flavonoids, tannins, volatile oils, etc., which have the effects of dispelling blood stasis and relieving pain, clearing heat and cooling blood, and relieving pain and spasm. It can cause spleen and stomach deficiency and cold, causing diarrhea.
Cause abdominal pain
Red peony root can be used to treat symptoms such as amenorrhea, dysmenorrhea, red eyes, swelling and pain, and usually has good results. If the drug is not used under the guidance of a doctor, it may stimulate the stomach, induce intestinal spasm, and cause the patient to have symptoms of abdominal pain.
Damage Yang Qi
Radix Paeoniae Rubra is mildly cold in nature. If taken for a long time, it may damage the Yang Qi in the body, resulting in insufficient Yang Qi, causing symptoms such as lack of energy, cold hands and feet, shortness of breath and spontaneous sweating, which will affect the patient's health.
Chi Shao uses
Decoction
Prepare an appropriate amount of Chi Shao, put it in a casserole, add an appropriate amount of water, boil for fifteen minutes, and then drink the juice.
Chi Shao Fangfeng Sanjie Soup
Prescription: 1 qian of Scrophulariae, 8 points of Peucedanum, 8 points of Chi Shao, 8 points of Scutellaria baicalensis, 8 points of Platycodon grandiflorum, 8 points of Fangfeng, 8 points of Tu Fritillaria, 8 points of Cangzhu, 8 points of Angelica dahurica, 8 points of dried tangerine peel, and 8 points of trichosanthemi.
Preparation method: File on.
Usage: water for 2 minutes, decoct for 8 minutes, remove the water, and serve hot after eating.
Efficacy: reduce phlegm and dissipate heat.
Indications: phlegm-fire stagnation, phlegm nucleus. Inside the outer skin of the medulla, there is a grain like a bean, which is firm but not painful.
Pill or powder
Chi Shao Dang Gui San
Prescription: 210 grams each of angelica, scutellaria baicalensis, Red peony root, and Xiongzi, and 105 grams of Atractylodes macrocephala.
Usage: Apply the medicine and pestle to make powder. 6 grams per serving, served with warm wine, twice a day.
Efficacy: Nourishing blood and invigorating the spleen, clearing away heat and preventing miscarriage.
Indications: restless fetal movement during pregnancy.
Siwu Xiaofeng San
Prescription: Shengdi 3 qian, Angelica 2 qian, Nepeta 1 qian 5 fen, Fangfeng 1 qian 5 fen, Chishao 1 qian, Chuanxiong 1 qian, Bai Xianpi 1 qian, Cicada slough 1 qian, Mint 1 qian, Duhuo 7 fen, Bupleurum 7 points.
Usage: Add 2 pieces of jujube meat, water for 2 minutes, fry for 8 minutes, remove the water and serve.
Efficacy: regulating Rong, nourishing blood and eliminating wind.
Indications: Chibai traveling wind, stagnation in blood and distributing red.
Porridge
Prepare the right amount of japonica rice, red peony root, and mung beans. Wash the japonica rice and mung beans, put them into the pot, add some red peony root, and cook for 40 minutes before eating.
Cooking
Stewed Lamb with Chi Shao
Prepare appropriate amount of mutton, angelica, raw land, Chi Shao, rice wine, onion, garlic, ginger, etc., wash and cut the mutton, slice the ginger, wash the angelica, raw land, and red peony, put them in a gauze bag and tie the mouth. Put them into the pot together, add appropriate amount of water, cook on low heat for 1 hour, remove the gauze bag, boil on high heat, add rice wine, green onion, garlic and other seasonings to eat.
How to choose Chi Shao?
Wild Chi Shao
The best quality. The surface of wild Chi Shao is rough, with obvious horizontal and long lenticel-like protrusions, deep longitudinal wrinkles, and many curved strips.
Black and white peony
The worst quality. The surface of black and white peony is relatively smooth, the horizontal and long lenticel-like protrusions on the surface are not obvious, the longitudinal wrinkles are shallow, and the stripes are mostly straight.
Home-grow Chi Shao
The quality is between wild red peony and black and white peony. The traits and characteristics of Home-grow Chi Shao are similar to those of Wild Chi Shao, both of which have obvious horizontal and long lenticel-like protrusions and longitudinal wrinkles, but the stripes are relatively straight.
How to buy Chi Shao?
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