Chubai bark, also known as Chubai, stinky chun bark, and chun root bark, is the dried root bark or dried bark of the bitterwood plant Ailanthus atissima (Mill.) Swingle. It can be harvested and dried all year round, either by sun-drying or by scraping off the rough bark and sun-drying it.
[Processing method] 1. Chubai bark according to the "Wai Tai Mi Yao": "Peel the bark, grind it and extract the juice." "Shou Shi Bao Yuan": "Cut into slices." "Ben Cao Bei Yao": "Remove the rough bark." Currently, the original medicinal material is taken, impurities and residual rough bark are removed, washed, soaked until moist, sliced or cut into thick pieces, and dried.
2. Stir-fried chubai bark according to "Introduction to Medicine": "Stir-fry." "Zheng Zhi Zhun Sheng": "File, stir-fry until slightly yellow." Currently, take the chubai bark strips or pieces and put them in a pot, stir-fry them over low heat until the surface turns yellow, then take them out and let them cool.
3. Bran-fried chubai bark: Sprinkle bran on a hot pan and heat until smoking, then add chubai bark strips or pieces, stir-fry until the surface turns dark yellow, remove, sift out the bran, and let it cool. For every 100kg of chubai bark strips or pieces, use 10kg of bran.
4. Charred chubai bark according to "Wen Bing Tiao Bian": "Charred until black." Currently, take the chubai bark strips and put them in a pot, stir-fry them over high heat until the surface turns black and the inside turns dark brown, sprinkle a little water, extinguish any sparks, and take them out to cool.
5. Vinegar-fried chubai bark according to "Essential Readings of Medical Classics": "Vinegar-fry." "Yi Fang Ji Jie": "After removing the rough bark, vinegar-fry." Currently, take the chubai bark strips or pieces, mix them with rice vinegar, steam until thoroughly cooked, then put them in a pot, stir-fry them over low heat until the surface turns yellow, and let them cool. For every 100kg of chubai bark strips or pieces, use 20kg of rice vinegar.
6. Honey-fried chubai bark according to "Tai Ping Sheng Hui Fang": "Coat with honey and fry until charred." "Qi Xiao Liang Fang": "White bark, honey-fry and dry." Currently, dilute a suitable amount of refined honey with water, add chubai bark strips and mix well, slightly steam them, then put them in a pot, stir-fry them over low heat until they turn yellow and become slightly sticky, and let them cool. For every 100kg of chubai bark strips, use 18kg of refined honey.
