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What varieties and types of Angelica sinensis are there? This article explains in detail

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The whole Angelica sinensis root is roughly cylindrical. The upper end of the root is called the "gui tou" (head), the main root is called the "gui shen" (body) or "cun shen," the branch roots are called the "gui wei" (tail) or "gui tui" (leg), and the whole is called "quan gui" (whole root). The whole root is 15-25 cm long, with a fine, dense outer skin, yellow-brown to dark brown, with longitudinal wrinkles and transversely elongated lenticels; the upper end of the root is swollen, 1.5-4 cm in diameter, bluntly rounded, with residual leaf sheaths and stem bases; the main root is thick and short, l-3 cm long, l.5-3 cm in diameter, with 3-5 or more branch roots below, thick at the top and thin at the bottom, mostly twisted, with a few fibrous root scars. The texture is flexible and tough, and the cut surface is yellow-white

The whole Angelica sinensis root is roughly cylindrical. The upper end of the root is called the "gui tou" (head), the main root is called the "gui shen" (body) or "cun shen," the branch roots are called the "gui wei" (tail) or "gui tui" (leg), and the whole is called "quan gui" (whole root). The whole root is 15-25 cm long, with a fine, dense outer skin, yellow-brown to dark brown, with longitudinal wrinkles and transversely elongated lenticels; the upper end of the root is swollen, 1.5-4 cm in diameter, bluntly rounded, with residual leaf sheaths and stem bases; the main root is thick and short, l-3 cm long, l.5-3 cm in diameter, with 3-5 or more branch roots below, thick at the top and thin at the bottom, mostly twisted, with a few fibrous root scars. The texture is flexible and tough, and the cut surface is yellow-white or light yellow-brown; the bark is thick, with brown oil dots, the cambium forms a yellow-brown ring, and the xylem is lighter in color; the center of the cut surface of the rhizome portion usually has pith and a hollow cavity. It has a rich aroma and a sweet, pungent, slightly bitter taste.

Commercial Angelica sinensis is mainly divided by producing area into two types: Qin gui and Yun gui:

Qin gui: Also known as Xi gui, it refers to Angelica sinensis mainly produced on the north and south slopes of the eastern branch of the Minshan Mountains in southern Gansu. In the past, Angelica sinensis mainly produced in Minxian, Dangchang, Zhangxian and other places in the north was called "Xi gui" or "Houshan gui" because Lanzhou and Xi'an were the distribution centers; Angelica sinensis mainly produced in Wudu, Wenxian and other places in the south and transported to Chongqing, Sichuan for distribution was called "Chuan gui" or "Qianshan gui." This distinction no longer exists, and they are collectively called "Qin gui" or "Xi gui." Among Qin gui, the high-quality product ("Houshan gui" or "Houshan goods") has a large and long head, thick legs, a firm and solid texture and heavy weight, pinkish-white flesh, yellow-brown skin with fine wrinkles and thin skin, and a sweet and pungent taste, making it a superior product; "Qianshan goods" have a thick head and short body, more and longer fibrous roots, a relatively loose and soft texture, darker skin, rougher surface wrinkles, yellow flesh, an oily appearance (with more "oil gui"), a more pungent taste, and more dead branches.

Yun gui: Refers to Angelica sinensis mainly produced in western Yunnan. Its characteristics are mostly a thick, short head and many branch legs (Yun gui has only two commercial products, gui tou and gui wei, and no gui shen). The body is also plump, firm in texture and heavy, rough in appearance, yellow-brown on the surface, yellow-white inside, also powdery, with a pungent, bitter and spicy taste and little sweetness. The product produced in Lijiang, Yunnan enjoys the reputation of "Yu Danggui."

In addition, products from miscellaneous producing areas such as Sichuan, Hubei and Shaanxi are mostly hollow and spongy in texture, inferior in powderiness and sweetness, and often have a pungent, numbing and bitter taste.

Commercial Angelica sinensis is often divided into three types: whole root (also called "yuanzhi gui"), gui tou and gui wei. Gui tou (also called "hushou gui") is Angelica sinensis with the branch roots removed. Its main characteristics are the same as whole Angelica sinensis, and it is also divided into two types: Xi gui tou and Yun gui tou. Among Xi gui tou, there are three kinds: original skin, lightly scuffed skin and scuffed skin, with skin colors respectively yellow-brown, a mix of yellow and white, and pinkish-white; scuffed ones no longer have residual leaf sheaths; Yun gui tou is shorter and stouter in shape. Among gui wei, Xi gui legs are mostly slender, while Yun gui bang (thick Yun gui legs are called gui bang) are relatively thick and short.

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