Stir-Frying in Traditional Chinese Medicine
Prof Brand discusses the traditional Chinese medicinal practice of stir-frying herbs, emphasizing its impact on therapeutic properties.
Stir-frying techniques, including dry stir-frying, scorch-frying, and char-frying, are explored, demonstrating how they influence the effects of herbs like Hawthorne fruit and Gardenia flower.
The method also extends to liquid adjuvants, like honey and vinegar, altering herbal properties. Additional processes, such as calcination and roasting, are mentioned for minerals and nutmeg. The varying degrees of stir-frying affect herbs differently, illustrating the nuanced application of fire in traditional Chinese medicine.
What are the three degrees of stir-frying mentioned, and how do they impact herbal properties?
How does stir-frying affect the therapeutic use of Hawthorne fruit in treating food stagnation?
Clinical Drug Development of Chinese Herbal Medicine
Clinical Drug Development of Chinese Herbal Medicine
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