Dangshen and Huangqi are two commonly used Chinese herbal medicines for tonifying qi, and they are often used together in prescriptions. Famous formulas such as Bu Zhong Yi Qi Tang and Shi Quan Da Bu Tang are mainly composed of Dangshen and Huangqi, hence the saying "Dangshen never leaves Huangqi". However, there are differences between Dangshen and Huangqi in terms of their origin, medicinal parts, functions, and indications. Let's take a look at the differences between Huangqi and Dangshen.
【Dangshen】
Dangshen, also known as Lushen Dangshen, is the best variety produced in Luzhou, Shanxi. It is a medicinal herb with sweet and neutral properties, entering the lung and spleen meridians. It functions to tonify the middle and reinforce qi, and generate fluids. It is used to treat symptoms of qi deficiency such as fatigue, shortness of breath, chronic diarrhea, prolapse of the rectum, weak speech, and facial edema. It can be combined with other herbs such as Shan Yao, Fu Ling, and Gan Cao, as seen in the Si Jun Zi Tang (Dangshen, Fu Ling, Bai Zhu, Zhi Gan Cao).
Dangshen also has a blood tonifying effect and is effective for iron-deficiency and malnutrition-related anemia, especially anemia caused by weak spleen and stomach and impaired digestive and absorption functions. It can be combined with Dang Gui, Sheng Shu Di, Ji Xue Teng, Bai Shao, etc., as seen in the Ba Zhen Tang (Dangshen, Fu Ling, Dang Gui, Bai Shao, Shu Di, Gan Cao, Bai Zhu, Chuan Qin).
Modern pharmacological research has shown that Dangshen contains saponins, proteins, alkaloids, sucrose, glucose, vitamin B1, vitamin B2, and other substances, which have an excitatory effect on the nervous system. It can enhance the phagocytic function of the reticuloendothelial system, improve the body's ability to resist disease, increase red blood cells and hemoglobin, and have the effects of dilating blood vessels, lowering blood pressure, and eliminating proteinuria in nephritis. However, it is not suitable for those with liver fire and internal stagnation.
【Huangqi】
Huangqi is listed as a top-grade herb in the "Shen Nong Ben Cao Jing". It was originally called Huangqi. Li Shizhen, a great medical scholar in the Ming Dynasty, highly praised the qi-tonifying effect of Huangqi and once said, "Qi is long-lasting, and Huangqi is yellow. It is named after its ability to tonify."
Huangqi is mainly produced in Heilongjiang and Jilin provinces and is also known as Beiqi. It can be divided into raw Huangqi and processed Huangqi. Due to different processing methods, they have different therapeutic effects. Raw Huangqi has the effects of strengthening defense, promoting diuresis, reducing swelling, and promoting detoxification and tissue regeneration. It can be used to treat symptoms such as spontaneous sweating, night sweats, edema, facial swelling, and insufficient qi and blood in non-healing or long-lasting ulcers.
Processed Huangqi is made by mixing raw Huangqi with honey and stir-frying it with gentle heat. It has the effects of tonifying the middle, reinforcing qi, and elevating yang. It is often combined with Dangshen to treat symptoms such as insufficient qi, prolapse of internal organs, internal injury fatigue, spleen deficiency diarrhea, prolapse of the rectum, and irregular menstruation. The main components of Huangqi are sucrose, glucose aldehyde, mucilage, choline, and several amino acids.
Pharmacological research has shown that Huangqi has the effects of lowering blood pressure, reducing blood sugar, diuresis, strengthening the heart, and anti-nephritis (especially in reducing proteinuria), as well as protecting the liver. It has antagonistic effects on Streptococcus hemolyticus, Staphylococcus aureus, and pneumonia bacteria. Huangqi can also improve immune function, enhance blood circulation coordination in the elderly, and be used as a tonic and strengthening supplement.
Now let me introduce a delicious and tasty method of consuming Huangqi. You can give it a try!
30g of processed Huangqi and 30g of rock sugar are added to an appropriate amount of water and placed inside the cleaned chicken belly with the feathers removed. It is stewed over low heat until the taste is sweet. Long-term consumption can tonify the middle, reinforce qi, nourish the lungs, and invigorate the spleen, thereby achieving the effect of anti-aging.
