White Peony Root
White Peony Root (Top 3 on the upper right are first-class Chuan Bai Shao, the remaining 4 are second-class) (Cylindrical, slightly curved)
White Peony Root (Top 4 are third-class, bottom 7 are fourth-class) (Off-white, light reddish-brown, firm texture)
Dong Shao (Has vertical stripes)
White Peony Root (Oblique slices)
White Peony Root (Round slices) (Sufficient powder, sticks to the hand) (Obvious growth ring)
White Peony Root (Not fumigated with sulfur)
Wine-fried White Peony Root (Round slices)
White Peony Root (Rib slices)
Wine-fried White Peony Root
【Name】
【Source】
Shen Nong’s Herbal Classic of Materia Medica, Middle Grade
【Common Usage Level】
A
【Botanical Origin】
Dried root of Paeonia lactiflora Pall. (Family Ranunculaceae) with the corky layer removed.
【Characteristics】
The dried root is cylindrical, evenly thick and straight, with both ends cut flat, 5-20cm long, 1-2.5cm in diameter. The surface is off-white or light reddish-brown, smooth, with obvious transverse lenticels, longitudinal wrinkles and fine root scars, or unremoved dark brown outer skin. The texture is firm, heavy, and horny, and it is not easy to break. The prepared slices are transverse, oblique, or longitudinal thin slices, about 1mm thick. The cut surface is smooth, horny, off-white or slightly red. The growth ring is obvious, with 1-2 discontinuous annular ridges inside, formed by tangentially arranged vascular bundles. The rays are off-white and relatively wide. It tastes slightly bitter and sour. Stir-fried White Peony Root appears yellowish-brown; scorched White Peony Root appears dark brown and has a scorched smell.
【Processing】
1. Raw White Peony Root 2. Stir-fried White Peony Root 3. Wine-White Peony Root 4. Vinegar-White Peony Root 5. White Peony Root charcoal 6. Soil-fried White Peony Root.
【Identification】
《Bencao Pinhui Jingyao》: “The firm and solid root is good.”
The best is the root that is thick and long, even and straight, firm and solid, with a white cross-section, sufficient powder, and a clean surface without a white core or cracks. Smaller, curved roots, roots with broken skin, or roots with fractures are of lower quality.
【Identification Terms】
1. Xi Shao: Refers to the White Peony Root produced in Baoji, Shaanxi, which is of lower quality.
2. Gua Shou (sticks to the hand): Refers to the authentic White Peony Root with sufficient powder, which feels sticky when touched by hand on the cross-section.
【Category】
Root category