Yanhusuo Tuber

Primarily produced in the Chinese province of Zhejiang.

Irregular flat spherical shape, 1~2cm diameter, externally yellow or brownish-yellow, apex center has slightly indented stem scar, base has knotted protrusions. Hard and brittle texture, yellow fractured surface horn-like, with wax-like luster. faint odor, bitter taste.

Superior medicinal material is large, full, firm, yellow, and shiny yellow inside.

Acrid, bitter, warm.

Invigorates blood, disperses stasis, moves qi, stops pain. Apply to chest impediment and heart pain, flank and abdomen pain, headache, waist pain, hernis pain, sinew and bone pain, dysmenorrhea, amenorrhea, postpartum blood stasis and abdominal pain, injury from falls.

Vinegar yan hu suo: clean yan hu suo, stir with vinegar, soak until absorbed completely, fry with slow fire until it slightly dried, take out, cool; or clean yan hu suo, boil with vinegar, until absorb vinegar completely, oven dry, take out, cool (every 100jin of yan hu suo need 20 jin of vinegar). Led the medicinal material into liver, promote the effect of moving qi and relieving pain. Wine yan hu suo: clean ya hu suo slices or lumps, stir with yellow wine evenly, covered, fry with slow fire to dry, take out and cool. Every 100kg yan hu suo need 20kg yellow wine. Promote the effect of invigorating blood.