Sangbaipi, also known as Sanggenbaipi, Sangpi, and Sanggenpi, is mentioned in "Shennong Bencao Jing". It is the dried root bark of the mulberry plant, Morus alba L. The roots are harvested from late autumn after the leaves have fallen until early spring before the buds sprout. The outer yellow-brown bark is scraped off, and the inner root bark is peeled and dried.
【Processing Method】1. Sangbaipi in "Zhouhou Beiji Fang": "Cut into thin slices." In "Leigong Paozhi Lun": "After harvesting, use a steel knife to scrape off the green-yellow thin skin, and only take the second layer of white tender green xian. File it on a locust anvil, and then bake it until dry." Currently, the original medicinal material is taken, the remaining coarse bark is scraped off, washed with water, drained, cut into strips, and dried.
2. Honey-fried Sangbaipi in "Jufang": "Fry with honey until slightly red, then soak in water overnight, and then bake." In "Rumen Shiqin": "Coat with honey and slowly roast until it turns yellow." In "Introduction to Medicine": "Steam with honey." Currently, refined honey is taken, diluted with a suitable amount of water, and mixed with clean Sangbaipi strips until moist and translucent. The mixture is then placed in a pan and stir-fried over low heat until it is not sticky. Take it out and let it cool. For every 100kg of Sangbaipi, 30kg of refined honey is used.
3. Stir-fried Sangbaipi in "Quansheng Zimifang": "Stir-fry slightly." In "Weisheng Baojian": "Stir-fry until yellow." Currently, take clean Sangbaipi and heat it in a pan over low heat until it turns yellow or slightly burnt. Take it out and let it cool.
