Huangbai, also known as Boshu, Bopi, and Huangbo, is mentioned in "Shennong's Materia Medica". It is the dried root bark of the Phellodendron chinense Schneid. or Phellodendron amurense Rupr., which are both types of Rutaceae plants. In May and June, the bark is peeled off, the rough skin is removed, and it is dried in the sun.
[Processing Method] 1. Huangbai in "Zhou Hou Bei Ji Fang": "Finely file." "Medical Outline": "Remove the rough skin, wash, and cut." Currently, the original medicinal material is taken, impurities are removed, rinsed with water, moistened, cut into shreds, and dried.
2. Salted Huangbai in "Bian Que's Heart Book": "Stir-fry with salt water." Currently, clean Huangbai shreds are taken, mixed with salt water until fully moistened, placed in a pot, stir-fried over low heat until dry, and then taken out to cool. For every 100kg of Huangbai shreds, use 2kg of salt.
3. Wine-fried Huangbai in "Annotations on Good Recipes for Women": "Fry with wine until black." "Effective Formulas from the World of Medicine": "Remove the rough skin, sprinkle and soak for a day and night, and then scorch." "Danxi's Method of the Heart": "Fry with wine." "Universal Salvation Prescriptions": "Finely file, mix with wine, and dry in the shade." Currently, Huangbai shreds are taken, mixed with yellow wine until fully moistened, placed in a pot, stir-fried over low heat until dry, and then taken out to cool. For every 100kg of Huangbai shreds, use 10kg of yellow wine.
4. Charred Huangbai in "General Micro Treatise on Child Health": "Burn the charcoal to preserve its nature." Currently, Huangbai shreds are placed in a pot, stir-fried over high heat until the surface is charred black and the inside is dark brown, sprayed with a little water to extinguish any sparks, taken out and dried, and cooled.
