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A Detailed Explanation of the Processing Methods and Key Technical Points for Angelica sinensis

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The pharmacological effects of Angelica sinensis (dong quai) are very broad, and it is an extremely commonly used traditional Chinese medicine. Therefore, it is often made into different decoction pieces for use. The common decoction pieces mainly include "whole dong quai," "dong quai body," "dong quai tail," "stir-fried dong quai," "dong quai charcoal," "oil-stir-fried dong quai," "wine-stir-fried dong quai," and so on. They are described separately below. (1) Whole dong quai: take the raw Angelica sinensis medicinal material, remove impurities, wash clean, pile and moisten until thoroughly penetrated, cut into thin slices, and dry in the shade or at low temperature. (2) Dong quai body: wash the dong quai body clean with water, moisten until

The pharmacological effects of Angelica sinensis (dong quai) are very broad, and it is an extremely commonly used traditional Chinese medicine. Therefore, it is often made into different decoction pieces for use. The common decoction pieces mainly include "whole dong quai," "dong quai body," "dong quai tail," "stir-fried dong quai," "dong quai charcoal," "oil-stir-fried dong quai," "wine-stir-fried dong quai," and so on. They are described separately below.

(1) Whole dong quai: take the raw Angelica sinensis medicinal material, remove impurities, wash clean, pile and moisten until thoroughly penetrated, cut into thin slices, and dry in the shade or at low temperature.

(2) Dong quai body: wash the dong quai body clean with water, and after it is thoroughly moistened, cut it into vertical slices, press flat, and sun-dry. Traditional Chinese medicine holds that the dong quai body nourishes the blood and preserves the middle.

(3) Dong quai tail: when processing dong quai tail, no moistening is needed; cut it directly into decoction pieces and sun-dry.

(4) Stir-fried dong quai: use prepared whole dong quai decoction pieces as the raw material, stir-fry over fire until slightly yellow, then remove from the pan and let cool. Pay attention to the heat.

(5) Dong quai charcoal: the method is basically similar to that for stir-fried dong quai, with the standard being stir-frying until black; sprinkle a little clean water, then remove from the pan, spread out, and let cool. Dong quai charcoal is often used to stop bleeding.

(6) Oil-stir-fried dong quai: mix whole dong quai decoction pieces evenly with sesame oil, stir-fry briefly over low heat, then remove from the pan and place in a jar for later use. Every 5 kg of dong quai requires 0.5 kg of sesame oil.

(7) Wine-stir-fried dong quai: take whole dong quai decoction pieces, mix evenly with a measured amount of yellow rice wine, let stand briefly, and after the wine has been fully absorbed, place in a pot and stir-fry over gentle heat until dark yellow, then take out, let cool, and store properly. Every 100 kg of dong quai uses 30 kg of yellow rice wine.

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