Cow knee is a relatively common traditional Chinese medicine in our daily life, and there are two different varieties of cow knee: Sichuan cow knee and Huai cow knee. Although they have similarities, they are ultimately two different kinds of traditional Chinese medicine. So what are the differences between them?
1. Differences in appearance
The finished products of the two varieties of cow knee are the same, but they have some differences in appearance.
The surface of Sichuan cow knee is yellowish-brown or grayish-brown, resembling a cylindrical shape with a slight taper towards the bottom and a certain degree of twist. The texture of Sichuan cow knee is very hard and tough, not easily broken. The cross-section is light yellow and the vascular bundles are arranged in concentric circles.
On the other hand, the color of Huai cow knee is brighter and the strips are thicker and more oily.
2. Differences in taste
Huai cow knee has a bright and shiny appearance and more oil, but it has a bitter taste and obvious astringency.
However, Sichuan cow knee has a much better taste. Although its smell is relatively weak, it has a slightly sweet taste when tasted.
3. Differences in efficacy
Huai cow knee and Sichuan cow knee also have some differences in efficacy. Huai cow knee focuses on nourishing the liver and kidneys, strengthening tendons and bones, while Sichuan cow knee focuses on promoting blood circulation and removing blood stasis.
In clinical practice, Huai cow knee is commonly used to treat liver and kidney deficiency and musculoskeletal pain in humans, while Sichuan cow knee is commonly used to treat blood stasis and amenorrhea in women, as well as difficult labor and retained placenta after childbirth.
Huai cow knee and Sichuan cow knee, although both are varieties of cow knee in traditional Chinese medicine, have different efficacy and are suitable for different diseases. This is also the most important difference between them.
