The Zaocys dhumnades, also known as the black snake or green snake, is a species of colubrid snake in the family Colubridae. In traditional Chinese medicine, the dried body of the snake, excluding the internal organs, is used as a medicinal ingredient. It is typically captured during the summer and autumn seasons. The snake is opened along its belly or the skin is first removed, leaving the head and tail intact. The internal organs are then removed, and the snake is coiled into a circular shape and dried.
Processing Method:
1. According to the "Leigong Paozhilun", the head, scales, and ventral scutes of the snake should be removed, and then it should be filed to a length of about two inches. The "Waitai Miyao" states that the head and tail should be removed. In the modern process, the raw material is taken and impurities, head, scales, and ash debris are removed, and then it is cut into sections.
2. According to the "Taiping Shenghui Fang", the snake meat should be soaked in clean water for three days and nights, and then the head, tail, skin, and bones should be removed. The "Jufang" states that the skin and bones should be removed, and only the meat should be used for medicinal purposes. In the modern process, the Zaocys dhumnades is soaked in yellow wine, fully marinated, and then the skin and bones are removed. The meat is cut into sections and dried.
3. According to the "Taiping Shenghui Fang", the snake should be soaked in wine, the bones and skin should be removed, and then it should be stir-fried until it turns yellow. The "Jufang" states that the snake should be soaked in wine for three days and nights, repeatedly stir-fried over low heat until it turns yellowish-red, and then dried. The skin and bones are removed, and only the meat is used for medicinal purposes. The "Shengji Zonglu" suggests soaking the snake in wine, wrapping it in wet paper, and then taking out the meat. In the modern process, there are two methods: 1. The snake sections are sprayed with yellow wine, mixed well, and then steamed until slightly yellow. After cooling, they are taken out. For every 100kg of Zaocys dhumnades, 20kg of yellow wine is used. 2. The clean snake is placed in a container and soaked evenly with yellow wine. It is then steamed until fully cooked, and the sections are taken out and dried. For every 100kg of Zaocys dhumnades, 30kg of yellow wine is used.
