What is business bellflower stem? Authentic Henan Shangcheng County Specialty: Commercial Platycodon
Content Summary:Do you want to know what Commercial Platycodon is? This article is a detailed introduction to the specialty of Shangcheng County, Henan Province - Commercial Platycodon grandiflorus. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Commercial Platycodon grandiflorus. The full text takes about 8 minutes to read, mainly including the basic introduction of Commercial Platycodon grandiflorus and its nutritional value? What are the product features of Platycodon grandiflorus? The production method and tasting method of commercial Campanula grandiflorum
Introduction to Commercial Platycodon grandiflorus
Shangcheng County is located in the hinterland of the Dabie Mountains on the southeastern border of Henan Province, with a superior natural environment that is extremely suitable for the growth of traditional Chinese medicine. It is a famous "medicinal town". The traditional Chinese medicine "Jiegeng" produced in the mall has a large and fleshy root of Platycodon grandiflorum, with clear texture on the sliced section, appearing white or light yellow, resembling chrysanthemums, and is called "chrysanthemum heart". Over four years ago, wild rhizomes grew upwards at the junction of the tuberous root, forming an indefinite root resembling a horn and resembling a dragon head, hence the name "dragon head". The main feature of Platycodon grandiflorus in Shangcheng is the dragon head phoenix tail chrysanthemum flower heart, which can be regarded as a unique flower in medicine. It is unique among similar products and has gained fame both at home and abroad. It has been included in the annotated version of the Chinese Pharmacopoeia and the Vietnamese Pharmacopoeia. In 1986, it was listed as one of the first batch of confidential varieties by the National Medical Administration of China and was hailed as the "commercial Campanula"
What is the nutritional value of Platycodon grandiflorum④ Those who are cold and firm and have no heat syndrome: three points of platycodon grandiflorum, one point of croton (peeled, heart, boiled black, and ground like fat), and three points of fritillaria. The top three tastes are powder, and the kimono is a white drink, and the strong man has half a penny of dagger. Those who win will be reduced. The disease will vomit on the diaphragm, and will benefit under the diaphragm. It is not good. One cup of hot Congee will benefit more, and one cup of cold Congee will benefit more. (Bai San in Treatise on Febrile Diseases)
⑤ Treatment of malodorous chancre: platycodon grandiflorum, fennel, etc. Points. Burn and apply it. (The Simple Formula for Hygiene)<⑥ Treating typhoid fever and diarrhea, with chest fullness and a desire to die: one or two pieces of Campanula and Fructus Aurantii (roasted, removed) each. File it up like rice beans, use one and a half liters of water, fry it in half, remove impurities, and take it in two portions. (Su Shen Liang Fang, Zhi Guo Tang)
Tasting and Eating Methods of Commercial Platycodon grandiflorus
In addition to its medicinal value, fresh consumption of Platycodon grandiflorus is delicious, disease preventing, and fitness promoting. Therefore, most provinces in China have a habit of cooking and eating the tender stems, leaves, and underground fleshy roots of Platycodon grandiflorus. In recent years, it has become popular in many countries, giving it the nickname "local ginseng". In Japan, South Korea, Southeast Asia, and European and American countries, the sales of edible Campanula are increasing, and the demand in the international market is skyrocketing.. Eating the fleshy roots of Platycodon grandiflorus can be harvested in early spring and late autumn. After removing the skin and soaking away the bitterness, they can be torn into thin strips and stir fried, cold mixed, or processed into pickled vegetables, which have a unique flavor. When consuming the tender stems and leaves of Platycodon grandiflorum, they can be collected between March and May each year. After boiling in hot water and soaking in cold water, they can be used for stir frying, making soup, cold mixing, or salting. Due to its pharmacological effects and rich nutritional content, fresh Platycodon grandiflorus can also be used to make wine, with the same taste and function as medicinal Platycodon grandiflorus. Platycodon grandiflorum powder processed from the roots of Platycodon grandiflorum is used as food therapy to treat sore throat, diabetes and other diseases; Platycodon grandiflorum peel (processing waste) is used as a formula material for producing high-end cosmetics due to its ability to inhibit the growth of Trichophyton flocs
④ Those who are cold and firm and have no heat syndrome: three points of platycodon grandiflorum, one point of croton (peeled, heart, boiled black, and ground like fat), and three points of fritillaria. The top three tastes are powder, and the kimono is a white drink, and the strong man has half a penny of dagger. Those who win will be reduced. The disease will vomit on the diaphragm, and will benefit under the diaphragm. It is not good. One cup of hot Congee will benefit more, and one cup of cold Congee will benefit more. (Bai San in Treatise on Febrile Diseases)
⑤ Treatment of malodorous chancre: platycodon grandiflorum, fennel, etc. Points. Burn and apply it. (The Simple Formula for Hygiene)<⑥ Treating typhoid fever and diarrhea, with chest fullness and a desire to die: one or two pieces of Campanula and Fructus Aurantii (roasted, removed) each. File it up like rice beans, use one and a half liters of water, fry it in half, remove impurities, and take it in two portions. (Su Shen Liang Fang, Zhi Guo Tang)
Tasting and Eating Methods of Commercial Platycodon grandiflorus
In addition to its medicinal value, fresh consumption of Platycodon grandiflorus is delicious, disease preventing, and fitness promoting. Therefore, most provinces in China have a habit of cooking and eating the tender stems, leaves, and underground fleshy roots of Platycodon grandiflorus. In recent years, it has become popular in many countries, giving it the nickname "local ginseng". In Japan, South Korea, Southeast Asia, and European and American countries, the sales of edible Campanula are increasing, and the demand in the international market is skyrocketing.. Eating the fleshy roots of Platycodon grandiflorus can be harvested in early spring and late autumn. After removing the skin and soaking away the bitterness, they can be torn into thin strips and stir fried, cold mixed, or processed into pickled vegetables, which have a unique flavor. When consuming the tender stems and leaves of Platycodon grandiflorum, they can be collected between March and May each year. After boiling in hot water and soaking in cold water, they can be used for stir frying, making soup, cold mixing, or salting. Due to its pharmacological effects and rich nutritional content, fresh Platycodon grandiflorus can also be used to make wine, with the same taste and function as medicinal Platycodon grandiflorus. Platycodon grandiflorum powder processed from the roots of Platycodon grandiflorum is used as food therapy to treat sore throat, diabetes and other diseases; Platycodon grandiflorum peel (processing waste) is used as a formula material for producing high-end cosmetics due to its ability to inhibit the growth of Trichophyton flocs