Pinyin: Zhichuanwu
Source
A processed product of Chuanwu (Aconiti Radix).
Processing
Take Chuanwu, separate the large and small pieces, soak in water until the center is no longer dry, remove, add water and boil for 4-6 hours (or steam for 6-8 hours) until the large and solid pieces, when cut open, show no white center in the interior and when tasted, produce a slight tingling sensation on the tongue, then remove, air-dry to about 60% dryness, slice, and dry thoroughly.
Medicinal Properties
This product appears in irregular or elongated triangular slices. The surface is blackish-brown or yellowish-brown with grayish-brown cambium ring patterns. The texture is light and brittle, with a lustrous cross-section. The odor is faint, with a slight numbing sensation on the tongue.
Properties and Channel Entry
Pungent, bitter, hot; toxic. Enters the Heart, Liver, Kidney, and Spleen channels.
Functions and Indications
Expels Wind and eliminates Dampness, warms the channels and alleviates pain
Dosage and Administration
1.5-3 g, decoct first and decoct for a long time.
Precautions and Contraindications
Use with caution during pregnancy; do not use concurrently with Banxia (Pinellia ternata), Gualou (Trichosanthes kirilowii fruit), Gualouzi (Trichosanthes kirilowii seed), Gualoupi (Trichosanthes kirilowii peel), Tianhuafen (Trichosanthes kirilowii root), Chuanbeimu (Fritillaria cirrhosa), Zhebeimu (Fritillaria thunbergii), Pingbeimu (Fritillaria ussuriensis), Yibeimu (Fritillaria walujewii), Hubeibeimu (Fritillaria hupehensis), Bailian (Ampelopsis japonica), and Baiji (Bletilla striata).
