Bamboo rhizome, also known as bamboo skin, light bamboo rhizome, or bamboo green, is the middle layer of the stems of Bambusa tuldoides Munro, Sinocalamus beecheyanus (Munro) Mc-Clure var.pubescens P.F.Li, or Phyllostachys nigra (Lodd.) Munro var.henonis (Mitf.) Stapf ex Rendle, which are plants of the Poaceae family. It can be harvested all year round. Fresh stems are taken, the outer skin is removed, and the slightly green middle layer is scraped into strips or sliced into thin pieces and tied into bundles for drying. The former is called "loose bamboo rhizome" and the latter is called "even bamboo rhizome".
【Preparation Method】1. Bamboo rhizome (as described in the "Zhouhou Beiji Fang"): "scrape the green part." (as described in the "Benjing Fengyuan"): "Select large green bamboo, scrape off the outer membrane, take the second layer, which looks like flax, and remove the debris." In the current method, the original medicinal material is taken, impurities are removed, and it is kneaded into small lumps or cut into segments.
2. Ginger bamboo rhizome (as described in the "Bencao Haili"): "used in the treatment of flatulence and nausea, fried with ginger juice." In the current method, clean bamboo rhizome lumps or segments are taken, mixed with ginger juice, slightly sealed, heated over a low flame, and cooked on both sides until slightly yellow, then taken out and cooled. For every 100 kg of bamboo rhizome, use 10 kg of fresh ginger or 3 kg of dried ginger.
3. Fried bamboo rhizome (as described in the "Taiping Shenghui Fang"): "fry until charred." (as described in the "Shengji Zonglu"): "slightly fried." In the current method, the pot is heated first, wheat bran is added and fried until smoking, then bamboo rhizome is added and stir-fried until yellow, taken out, sifted to remove the wheat bran, and cooled. For every 100 kg of bamboo rhizome, use 20 kg of wheat bran.
【Appearance of the prepared slices】Bamboo rhizome is an irregular curled lump of silk or long strip-shaped slices. It varies in width, thickness, and color, ranging from light green to yellowish-green. It is lightweight, soft, and elastic. It has a mild odor and taste. Ginger bamboo rhizome is similar in shape to bamboo rhizome, with a darker color and a slight burnt mark, and a slight ginger aroma. Fried bamboo rhizome is similar to bamboo rhizome in color, with a yellowish-green tone and a slight burnt mark.
【Quality Requirements】The water-soluble extract of bamboo rhizome should not be less than 4.0% according to the hot immersion method.
【Preparation Function】Bamboo rhizome has a sweet and slightly cold taste. It enters the lung and stomach meridians. It has the function of clearing heat, transforming phlegm, and relieving restlessness and vomiting. Raw bamboo rhizome is mainly used for clearing heat, transforming phlegm, and relieving restlessness. It is often used for phlegm-heat cough or internal disturbance of phlegm-fire causing restlessness. For example, the Wengan Tang (Warm Gallbladder Decoction) is used to treat gallbladder deficiency, restlessness caused by internal disturbance of phlegm-fire, and sleeplessness (as described in the "San Yin Ji Yi Bing Zheng Fang Lun"). After being processed with ginger, it can enhance the function of descending rebellious Qi and stopping vomiting, and is often used for nausea and vomiting. For example, the Ju Pi Zhu Ru Tang (Tangerine Peel and Bamboo Rhizome Decoction) is used to treat stomach deficiency with heat and belching (as described in the "Jin Kui Yao Lue Fang Lun").
