<a href='https://whatsintcm.com/dt_articles/穿山甲/’>Pangolin Scale (Fan-shaped, bluish-black on the back, smooth narrow end with a wide top, multiple longitudinal lines, a central arc-shaped transverse fishy line, keratinous, slightly transparent, tough and elastic, difficult to break)
Prepared (parched) Pangolin Scale
Prepared (parched) Pangolin Scale
【Naming】
Pangolin Scale
【Source】
Miscellaneous Records‧Ling Li (Pangolin)
【Common Usage Level】
C
【Botanical Origin】
The dried scales of the Manidae family, Pangolin (Ling Li) Manis pentadactyla L.
【Characteristics】
The scales vary in shape and size depending on the location on the body. They are fan-shaped, rhombus-shaped, or shield-shaped, generally 1.5-5 cm long or wide, thicker in the center and thinner at the edges. The back is bluish-black with multiple longitudinal lines, and the bottom edge has several transverse lines. The ventral surface is light-colored and smooth, with a central arc-shaped transverse fishy line. Keratinous, slightly transparent, tough and elastic, difficult to break. Has a slightly fishy odor and a salty taste.
Parched Pangolin Scale: yellowish-brown, edges curled inward, light and brittle. Vinegar-Processed Pangolin Scale: slightly vinegary taste.
【Processing】
1. Parched Pangolin Scale 2. Vinegar-Processed Pangolin Scale
【Identification】
《Ben Cao Cheng Ya Ban Jie》: “Treat the soil with clams according to the prescribed method. Take the tail scales for use, the tail scales are three-edged, and the power is the strongest.” 《Ben Cao Bei Yao》: “The power of the tail scales is even stronger.” 《Yan Fang Xin Bian》: “Pangolin Scale (the ones from the tail are the best).”
Good quality scales are even in size, bluish-black in color, fresh in color, lustrous, without fragmentation, without fishy odor, and without attached skin or meat.
【Category】
Vertebrates