Pinyin: Jiangbanxia
Source
A processed product of Banxia (Pinellia ternata).
Processing
Take the prepared Banxia (Pinellia), separate by size, soak in water until the internal core is no longer dry, then remove; separately prepare Shengjiang (fresh ginger) sliced and decocted to make a decoction, add Baifan (alum) and Banxia, boil thoroughly, remove, air-dry, or air-dry until half-dry, then dry completely; cut into thin slices and dry. For every 100 kg of prepared Banxia, use 25 kg of Shengjiang and 12.5 kg of Baifan.
Medicinal Properties
This product appears in sheet-like, irregular granular, or subglobular forms. The surface is brown to brownish-black. It is hard and brittle, with a light yellowish-brown cross-section that often exhibits a horn-like luster. The odor is faintly aromatic, the taste is bland with a slight numbing sensation on the tongue, and it feels slightly sticky when chewed.
Properties and Channel Entry
Acrid, warm. Enters the Spleen, Stomach, and Lung channels.
Functions and Indications
Warms the Middle Jiao, transforms Phlegm, directs rebellious Qi downward, and stops vomiting. Used for vomiting due to Phlegm-Retained Fluid, and epigastric fullness and distention.
Dosage and Administration
3-9 g.
Precautions and Contraindications
It is not suitable to use in combination with Chuanwu, processed Chuanwu, Caowu, processed Caowu, and Fuzi.
