Wuji Chuan Xiong

Chuan Xiong (Irregular nodular mass, yellowish-brown, hard, with segmented undulating ring-like growth)

Wuji Chuan Xiong Slices

Chuan Xiong Slices (Butterfly slices) (White-yellow-gray, strong aroma, bitter and acrid taste)

Fresh Chuan Xiong Slices

Old Chuan Xiong Slices

Chuan Xiong Slices with Excessive Sulfur Fumigation

Wine-Processed Chuan Xiong Slices

Chuan Xiong (Top 2 slightly sulfur fumigated, bottom 5 not)

【Naming】n

Chuan Xiong (Rhizoma Chuanxiong)

n 【Source】n

Shen Nong’s Herbal Classic, Upper Class

n 【Common Usage Level】n

A

n 【Botanical Origin】n

The underground rhizome of the Umbelliferae plant Ligusticum chuanxiong Hort.

n 【Characteristics】n

This product appears as an irregular, nodular, fist-shaped mass, 3-10 cm long and 2-5 cm in diameter. Its outer surface is dark yellowish-brown, uneven, and has numerous prominent transverse parallel nodular undulating ring-like segments, resembling rope knots. The stem base root scar at the top is quite large, appearing concave. There are many root nodules at the lower end and on the segments, appearing as small wart-like protuberances. The texture is quite solid, hard, and grayish-yellow in color, making it difficult to break. It has a peculiar, sharp, and strong aroma, and a bitter and acrid taste.nMost prepared slices are irregular pieces longitudinally cut from the stem base, with irregular edges, resembling butterfly slices. The slices are about 2-3 mm thick. The cut surface is yellowish, with interwoven textures, and distinct yellowish-white layered patterns. The pith is lighter in color. Small brownish-yellow oil spots (oil chambers) can be seen everywhere on the prepared slices. The cambium layer presents irregular wavy polygonal patterns, commonly known as “butterfly slices, butterfly patterns.”nFu Xiong is similar in shape to Chuan Xiong. The difference is that the protruding stem scar is not sunken and has dense ring patterns. Dong Xiong is also similar to Chuan Xiong, but it is mostly an irregular mass and thinner, with knotted rings and wrinkles, fragrant aroma, and slightly different bitter taste.

n 【Processing】n

1. Raw Chuan Xiong 2. Wine-Processed Chuan Xiong

n 【Identification】n

“Chuan Xiong with chaotic patterns is good,” according to Yi Fang Lei Ju. “Choose heavy, solid, and pure white ones as good,” according to Jing Yan Dan Fang Hui Bian. “Those with large shape, strong aroma, and acrid taste are superior,” according to Liang Lie Jian Bie.nIt is best to choose those that are hard, large, heavy, white inside, free from insect damage, and have a strong aroma. Yellow ones are medium, and green ones are inferior.

n 【Identification Terminology】n

1. Ling Zhu (Fu Ling Pearl/Fu Ling Seed): refers to the swelling on the rhizome of Chuan Xiong or the small rhizome and rhizome head that have newly propagated beside the rhizome and are very small in shape.n2. Lian Zhu (String of Beads): Such as Chuan Xiong, Gao Ben, Qiang Huo and other medicinal materials, the nodes are dense between segments, the nodes are swollen, and the segments are concave, like a string of abacus beads.n3. Butterfly Slices (Butterfly Pattern): refers to Chuan Xiong medicinal material appearing as an irregular nodular fist-shaped mass. After processing and longitudinal slicing into prepared slices, because the edges are irregular and the slice shape resembles a butterfly, it is named so. Wavy ring patterns or irregular polygonal textures can be seen on the slices, with scattered brownish-yellow small oil spots.

n 【Chapter】n

Rhizomes