Bai Lian slices (longitudinal section with raised ridges, outer skin red, curled, light and brittle)

Bai Lian slices (substitute)

Bai Lian slices (substitute)

[Naming]

Bai Lian

 [Source]

Shen Nong’s Classic of Materia Medica, Lower Class

 [Common Usage Level]

E

 [Botanical Origin]

The root of Ampelopsis japonica (Thunb.) Makino, family Vitaceae.

 [Characteristics]

The tuberous roots are oblong-elliptic, pointed at both ends, slightly curved, 3-12cm long, and 1-3cm in diameter, with a reddish-brown outer skin and wrinkles. The longitudinally cut surface often curls inward at the periphery, with a raised ridge in the middle. It is light, hard, and brittle, easily broken.
The prepared slices are semi-circular or irregularly shaped thin slices with a reddish-brown outer skin, wrinkles, and easily peeling layers, about 1-2mm thick. The cut surface is off-white with scattered reddish-brown small dots, often arranged in strips or rings. The longitudinal section has a raised ridge and a bitter taste.

 [Identification]

《Ben Jing Feng Yuan》: “The ones that are yellow and moist are the best.”
The best are uniform, large slices with a pinkish-red cut surface and sufficient starch.

 [Category]

Roots