Bamboo yellow, also known as bamboo ginseng, bamboo red dumplings, and bamboo cocoons, is a fungus of the family Agaricaceae, belonging to the species Shiraia bambusicola P.Henn. It is collected and dried before Qingming.
[Processing method] Take the original medicinal material, remove impurities, and crush it when used.
[Appearance of medicinal slices] It is lumpy, slightly star-shaped, oval-shaped, or spindle-shaped, with a raised back and irregular transverse grooves. The base is depressed and often has remnants of bamboo branches. The surface is pink with fine lines and needle-sized gray spots. It is loose in texture and easily breaks. It has a unique smell and a mild taste.
[Processing function] Bamboo yellow has a mild and neutral taste. It has the functions of resolving phlegm and stopping cough, activating blood circulation and dispelling wind, and promoting diuresis. It is mostly used fresh and is used for cough with excessive phlegm, pertussis, leukorrhea, stomach pain, rheumatism, convulsions in children, and bruises. When used together with honey, it can treat cough with excessive phlegm in bronchitis. When used together with ephedra, loquat leaves, almonds, and madder, it can treat pertussis in children. Bamboo yellow soaked in white wine and taken orally can treat cold stomach pain and conditions such as damp arthritis, sciatica, and sore muscles and bones. After being processed and cut, this product can improve the cleanliness of the medicinal material, making it easier to mix and formulate.
