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Pinellia Rhizome Ferment

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[Pinyin name] BànXiàQǔ [Source] It is a fermented preparation made from Pinellia ternata with flour, ginger juice, etc. [Preparation method] ① Take equal parts of raw Pinellia ternata and prepared Pinellia ternata, grind into powder. For each jin, use 8 liang of fresh ginger, washed, pounded and squeezed for juice, together with 4 liang of flour, mix with warm boiled water into a thin paste, pour into the Pinellia powder and knead into a dough, after fermentation, press into small pieces with a wooden mold, and dry in the air. ② Take the bleached Pinellia ternata, grind into powder. For each jin, use 4 liang of flour and 2 liang of fresh ginger, washed and beaten into juice, mix into the flour, add some warm boiled water to make a paste, then mix fully with the Pinellia powder

[Pinyin name] BànXiàQǔ

[Source] It is a fermented preparation made from Pinellia ternata with flour, ginger juice, etc.

[Preparation method]

① Take equal parts of raw Pinellia ternata and prepared Pinellia ternata, grind into powder. For each jin, use 8 liang of fresh ginger, washed, pounded and squeezed for juice, together with 4 liang of flour, mix with warm boiled water into a thin paste, pour into the Pinellia powder and knead into a dough, after fermentation, press into small pieces with a wooden mold, and dry in the air.

② Take the bleached Pinellia ternata, grind into powder. For each jin, use 4 liang of flour and 2 liang of fresh ginger, washed and beaten into juice, mix into the flour, add some warm boiled water to make a paste, then mix fully with the Pinellia powder, press flat to about three fen thick, cut into small pieces, sun-dry until half dry, place in a pot and bake until yellow. All should be stored in a dry place to prevent mold.

[Characteristics] This product is in rectangular block form, about 3.5 cm long, about 2 cm wide, and about 1 cm thick. Hard in texture, white in color. The product name is printed on the top surface, and the bottom surface is smooth.

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