Turtle shell, also known as turtle plate or turtle shell, is the dorsal and ventral shell of the turtle Chinemys reevesii (Gray) from the turtle family. It can be captured throughout the year, with the most common seasons being autumn and winter. After capture, it is killed and the tendons and bones are removed. The turtle shell is then washed and dried, called "blood plate". After boiling, the turtle shell is dried, called "hot plate".
[Processing Method] 1. Turtle shell, according to "Classified Compendium of Medical Recipes by Zhu Shiyan": "Remove the meat and take the shell." According to "Materia Medica Tongxuan": "Remove the sides, use the bottom, remove the black skin." Currently, the original medicinal material is taken and soaked in water. It is then placed in a steamer for 45 minutes, taken out, put into hot water, and immediately brushed with a hard brush to remove all the flesh. It is then washed and dried. Alternatively, the original medicinal material is soaked in clear water without changing the water, allowing the flesh and tendons to decompose until they separate easily from the shell. It is then taken out, washed with clear water, and dried in the sun and exposed to dew until there is no odor.
2. Vinegar-treated turtle shell, according to "Prescriptions by Su Shenliang": "Roast with vinegar." According to "Pharmacopoeia": "For immediate use, dip in vinegar and roast until it turns yellowish-red." According to "Essential Collection of Materia Medica": "Roast and pulverize with rice vinegar." Currently, sand is taken and placed in a pot. It is heated over high heat until it reaches a flexible state, then the cleaned turtle shell, separated into large and small pieces, is added and stir-fried until crispy and yellowish on the surface. It is then taken out, sieved to remove the sand, immediately immersed in vinegar, and dried. For every 100kg of turtle shell, 20kg of vinegar is used.
3. Wine-treated turtle shell, according to "Complete Record of Saint Ji": "Soak in wine and roast." According to "Danxi's Heart Method": "Roast with wine until it turns black." According to "Medical Ancestral Sayings": "Roast it to char on charcoal fire, dip a brush in white wine and apply it repeatedly three times, until it turns burnt yellow." Currently, clean river sand is taken and placed in a pot. It is heated over high heat, and then the cleaned turtle shell is added and stir-fried until it becomes dark yellow and crispy. It is then taken out, sieved to remove the sand, and immediately soaked in wine until crispy. It is then dried. For every 100kg of turtle shell, 18kg of wine is used.
