Wild Black Ants from Changbai Mountain (a specialty of Changbai Mountain, Jilin)

Introduction to Wild Black Ants in Changbai Mountain

Changbai Mountain is the highest and largest volcanic body in Northeast China. Changbai Mountain also has a beautiful meaning of "guarding for a long time until the white age". Changbai Mountain is an ideal home for the growth of various wild animals and plants. The beautiful natural conditions and suitable ecological environment have produced precious specialty products - wild black ants

2. Cardiovascular and cerebrovascular diseases: coronary heart disease, sequelae of myocardial infarction and cerebral thrombosis, angina pectoris, myocarditis

4. Adjust blood pressure, soften blood vessels, and improve arteriosclerosis

5. diabetes, nephritis

6. Gynecological miscellaneous diseases such as menstrual disorders

The production method of wild black ants in Changbai Mountain

1) Wild ants in Changbai Mountain are generally used for brewing and drinking. Half a kilogram (500 grams) of ant dry can be soaked in 5 kilograms (5000 grams) of Baijiu, and can be drunk slowly after more than 20 days. When drinking, half a kilogram can be poured out each time, and after drinking, half a kilogram can be poured out until the drink is finished. Drink 2-3 times a day, 50-100 grams each time (the alcohol content and amount of alcohol consumed depend on individual alcohol tolerance and habits): After drinking these 5 kilograms of ant dry, the remaining ant dry is useless because the active ingredients in the ant dry are released into the alcohol after being soaked in it

2) Grind the ants into powder and take them every 10 grams. Add a small amount of honey after meals

1. Touch the dryness of the ants. Good quality ants should be relatively dry and sticky when grabbed and released by hand (also known as dry ants). Wet ants, if processed into powder, will have a lot of wear and tear, are not easy to store, and are prone to mold growth

2. Look at the color of the ants, the pseudo black multi spined ants are black, oily, black and shiny. The more oily the ants are, the better their quality

3. Smelling high-quality ants must have the ant acid taste of ants themselves. Odorless ants are not winter ants, not ants of the year, but inventory, but not very sour. High quality ants are not very sour, and the ant acid taste is relatively pure and natural<4. Ants in winter are better than ants in other seasons, with a stronger taste of formic acid and higher nutritional content in hibernating ants. There are no ant eggs inside, and the eggs are light yellow

5. Premium (boutique, pure ant) ants are free of impurities and are carefully processed. Ants produced in bulk contain more impurities and sediment