Chinese medicine Di Yu is a good way to nourish the body, with numerous functions including anti-inflammatory, hemostatic, and astringent effects. Let's take a look at the identification method of Di Yu together with the editor.
Image of Di Yu
Introduction of Di Yu Huang Lian San:
Composition:
Half liang of Di Yu (slightly roasted and cut), half liang of Huang Lian (remove roots and slightly fried), half liang of Mu Xiang, 3 fen of Dang Gui (cut and slightly fried).
Preparation method:
Coarse powder form.
Functions and indications:
Used for infantile dysentery, loss of appetite, and weak limbs.
Dosage and administration:
Take 1 qian (about 3 grams) per dose, with 1 small cup of water. Boil for 5 minutes, remove the residue, and take it warm at any time.
Identification method of Di Yu:
Red Di Yu is mainly harvested in late autumn, washed, and the roots are removed. It is then sliced and dried. The fruit capsule of red Di Yu is beak-like and curls upward from the base when mature, splitting and releasing the seeds which hang on the stigma.
The flowering period of red Di Yu is in summer. The dried root has a dark brown outer skin and a purple inner skin, with many wrinkled and shrunken textures and root marks.
The medicinal material is mostly diagonally sliced into pieces, with a length of about 2.5 cm, a width of about 1-1.5 cm, and a thickness of about 2-5 mm. The cut surface is yellowish-brown, and the wood part often separates from the bark, with a darker color in the center.
Red Di Yu is easily broken and has a powdery appearance on the cross-section. It has no smell and a bitter taste. Red Di Yu with purple skin and yellow center is preferred.
