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生薑 Shengjiang
Chinese Name |
生薑 |
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Chinese Pinyin |
Shengjiang |
English Name |
Fresh Ginger |
Latin Pharmaceutical Name |
Zingiberis Rhizoma Recens |
Category |
Roots and rhizomes
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Origin |
The fresh rhizome of Zingiber officinale (Willd.) Rosc.(Zingiberaceae). |
Production Regions |
Primarily produced all around China. |
Macroscopic Features |
Irregular lumps, slightly flat, flesh is fat and thick. Externally yellowish-brown or grayish-brown, brittle texture, easily broken, fractured surface is yellow, inner skin has obvious circular pattern, distinctively aromatic odor, acrid and spicy taste. |
Quality Requirements |
Superior medicinal material is large, fat and thick, fresh. |
Properties |
Acrid, slightly warm |
Functions |
Spreads sweating, resolves exterior, warms the middle, stops vomiting, warms lung, stops cough, resolves fish and crab toxin, resolves medicinal toxin. |
Processed Form |
Fresh sheng jiang powder: Clean sheng jiang, pound into pieces, press and collect the juicy, store for a while, collect the precipitate powder, sun-dry or dry in low temperature. Pao jiang: Fry sheng jiang with sands until swollen, externally color becomes brown. Light and bubble-like texture, fractured surface is thin granular, center is brownish-yellow, edge is brownish-black. Slightly acrid, spicy taste. Warms the middle, disperses cold, warms channel, stops bleeding. Apply to deficiency cold of spleen and stomach, abdominal pain with vomit and diarrhea, haematemesis and epistaxis, metrorrhagia and metrostaxis, loss of blood due to yang deficiency. Wei jiang: Clean sheng jiang, wrap up with 6-7 layer of paper, soak in water, put into cooked ashes until the paper turned burnt-yellow, and remove the paper. |
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Permanent URL:https://sys01.lib.hkbu.edu.hk/cmed/mmid/detail.php?pid=B00012
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