Jintang Mingshen [Sichuan Jintang Specialty]

What is Jintang Mingshen? Authentic Sichuan Jintang specialty: Jintang Mingshen

Content summary:Do you want to know what Jintang Mingshen is? This article is a detailed introduction to the Sichuan Jintang specialty - Jintang Mingshen. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jintang Mingshen. The full text takes about 3 minutes to read, mainly including the basic introduction of Jintang Mingshen and the product characteristics of Jintang Mingshen? How did the history of Jintang Mingshen come about? The production method of Jintang Mingshen, etc

Basic Introduction of Jintang Mingshen

"Jintang Mingshen", also known as sand ginseng or Sichuan Mingshen, is an authentic and historical production area of Sichuan Mingshen. Its geographical environment and climate conditions are very suitable for the growth of Sichuan Mingshen. The produced Sichuan Mingshen has the characteristics of thick roots, sweet taste, and plum blossom shaped cross section, and the best quality. According to the inspection of Sichuan Academy of Traditional Chinese Medicine, the water extract of Jintang Mingshen is 21.77%, the alcohol extract is 1.18%, the polysaccharide content is 10.25%, and the moisture content is 8.37%. The above indicators are higher than other Sichuan ginseng

It has a long cylindrical shape, with a small reed head and fine circular patterns. The middle part is thicker and has sparse transverse brown skin holes and wrinkled textures. The body is solid, hard, and brittle, easy to break, with a yellow white cross-section. The meat is fine and has a keratinous luster, slightly transparent, and has several white rings on the outer layer. The center is light brown with white radial texture. The air is gentle and the taste is slightly sweet

It has a cultivation history of about 600 years. According to legend, during the Hongwu period of the Ming Dynasty, Elder Yunhua, the founder of Ciyun Temple on Yunding Mountain, presented this medicine to Emperor Zhu Yuanzhang. After eating it, it had the effects of improving eyesight, enhancing the spirit, and boosting energy, hence the name "Mingshen". The Jintang County Annals record that "Sha Shen, produced in Yunding Mountain, has the merit of Liao Shen and is produced in other areas of Sichuan Province

"Jintang Mingshen" is sold throughout the country and has been exported to Hong Kong, Macao, and Southeast Asian countries, enjoying a high reputation in the Chinese medicine industry nationwide

Method of making Jintang Mingshen

Harvesting and storage: After transplanting, in early April of the following year, dig out the roots, shake off the mud and sand, cut off the residual petioles, scrape off the rough skin with a bamboo knife, boil it in boiling water until it penetrates the heart, cool it by soaking in water, smoke it with sulfur, thread the roots into strings with fine ropes or bamboo strips, and air dry them