Pin Yin (processing, flavors, combos, dosage, prep) Flashcards by Mallory Harman | Brainscape

Q

Processing of Chinese Herbs

A

paozhi

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Q

soaking

A

pao

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Q

bleaching

A

piao

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Q

refining with water

A

shui fei

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Q

dry-frying

A

chao

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Q

frying with liquids

A

zhi

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Q

calcining

A

duan

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Q

quick-frying

A

pao

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Q

dry-curing or baking

A

hong or bei

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Q

roasting in ashes

A

wei

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Q

steaming

A

zheng

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Q

boiling

A

zhu

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Q

quenching

A

cui

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Q

simmering

A

ao

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Q

acrid

A

xin

disperse (promote Qi and Blood circulation)

lift

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Q

bitter

A

ku

descend

clear and purge

dry (up dampness)

consolidate (Yin)

Q

sweet

A

gan

tonify

coordinate herbs and reduce herbs’ side-effects

reflex spasm

Q

sour

A

suan

astringe and control (Qi, blood, Body Fluid, shen and essence()

Q

salty

A

xian

purge, soften (masses)

Q

bland

A

dan

promote urination for eliminating damp

Q

astringent

A

shoulianji

similar to sour

Q

mutual reinforcement between herbs

A

xiang xu

Q

mutual assistance between herbs

A

xiang shi

Q

mutual detoxification

A

xiang sha/xiang wei

Q

mutual antagonism

A

xiang wu

Q

incompatibility between herbs

A

xiang fan

Q

30 g

A

1 Liang

Q

3 g

A

1 Qian

Q

0.3 g

A

1 Fen

Q

0.03 g

A

1 Li

Q

decoction

A

tang

Q

powers

A

san

Q

pills

A

wan

Q

special pill

A

dan

Q

syrup or soft extract

A

gao

Q

plaster

A

gao

Q

tincture

A

ding

Q

medicinal wine

A

yao Jiu

Q

injection

A

zhu she ye