Pin Yin (processing, flavors, combos, dosage, prep) Flashcards
Processing of Chinese Herbs
paozhi
soaking
pao
bleaching
piao
refining with water
shui fei
dry-frying
chao
frying with liquids
zhi
calcining
duan
quick-frying
pao
dry-curing or baking
hong or bei
roasting in ashes
wei
steaming
zheng
boiling
zhu
quenching
cui
simmering
ao
acrid
xin
disperse (promote Qi and Blood circulation)
lift
bitter
ku
descend
clear and purge
dry (up dampness)
consolidate (Yin)
sweet
gan
tonify
coordinate herbs and reduce herbs’ side-effects
reflex spasm
sour
suan
astringe and control (Qi, blood, Body Fluid, shen and essence()
salty
xian
purge, soften (masses)
bland
dan
promote urination for eliminating damp
astringent
shoulianji
similar to sour
- mutual reinforcement between herbs
xiang xu
- mutual assistance between herbs
xiang shi
mutual detoxification
xiang sha/xiang wei
mutual antagonism
xiang wu
incompatibility between herbs
xiang fan
30 g
1 Liang
3 g
1 Qian
0.3 g
1 Fen
0.03 g
1 Li
decoction
tang
powers
san
pills
wan
special pill
dan
syrup or soft extract
gao
plaster
gao
tincture
ding
medicinal wine
yao Jiu
injection
zhu she ye