Chuan Fang Feng, also known as Bamboo Joint Wind, Mao Qian Hu, and Xi Feng, is harvested in spring and autumn. The root is dug out, cleaned, and dried. It is used to treat external symptoms such as headache, dizziness, joint pain, and limb spasm. Let's take a look at the processing method and processing effects of Chuan Fang Feng!
Chuan Fang Feng
Habitat Distribution: It grows in grasslands and mountain slopes with many gravels. It is distributed in Sichuan, Guizhou, Yunnan, and other places. It is mainly produced in Sichuan and also in Guizhou.
Nature and Flavor: It has a warm nature, sweet and spicy taste, and is non-toxic.
Meridian Tropism: It enters the liver, spleen, and bladder meridians.
Functions and Indications: It can dispel wind and dampness, relieve pain, and treat external symptoms such as headache, dizziness, joint pain, limb spasm, red eyes, sores, and tetanus. (The nature and flavor information is from "Sichuan Materia Medica")
Processing Method of Chuan Fang Feng
Remove the residual stems from the original herbal material, soak it in water and then take it out, slice it thickly after it is soaked through, and dry it in the sun.
Processing Effects
It has a sweet and spicy taste, warm nature, and is non-toxic. It enters the liver, stomach, and bladder meridians. It has the function of dispelling wind, relieving pain, and removing dampness.
Cleaning and removing impurities improve the cleanliness, slicing it makes it easier to extract effective ingredients when decocting.
It is used to treat external symptoms such as headache, dizziness, joint pain, limb spasm, red eyes, sores, and tetanus.
It can be decocted and taken with Fang Feng, Yuan Coriander, and Orange Leaves to treat wind-cold type colds. ("Xichang Chinese Herbal Medicine")
Contraindications of Chuan Fang Feng
It is contraindicated for those with deficiency heat and excessive sweating.
