Dafang Tianma [Guizhou Dafang Specialty]

What is Dafang Tianma? Authentic Guizhou Dafang Specialty: Dafang Tianma

Content Summary:Do you want to know what Dafang Tianma is? This article is a specialized article that provides a detailed introduction toGuizhou's special product, Dafang Tianma. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Dafang Tianma. The full text takes about 11 minutes to read, mainly including the basic introduction of Dafang Tianma and its nutritional value? What are the product characteristics of Dafang Tianma? How did the history of Da Fang Tianma come about? How to distinguish between genuine and fake Tianma? Wait

Basic Introduction of Dafang Tianma

Dafang Tianma is a Chinese herbal medicine and a specialty of Dafang County, Guizhou Province. Named after the place of origin. Guizhou is one of the main production areas of Tianma in China. Due to its unique natural conditions, the Tianma produced has a high content of gastrodin, and has always been renowned for its good quality and high efficacy both domestically and internationally. Dafang Tianma is mainly produced in the deep mountain forests of Jiulong Mountain Range in Dafang County, Guizhou Plateau, and in the rare natural hundred mile rhododendron forest in the world. The Ming Dynasty was a precious tribute to the imperial family, and it was exported to Japan and various Southeast Asian countries, renowned both domestically and internationally for its title of "King of Nourishing". Guizhou Tianma, whether wild or domesticated, has a high content of gastrodin, the main medicinal ingredient, and more than 10 essential elements for the human body, such as potassium, sodium, calcium, sulfur, phosphorus, boron, manganese, cobalt, molybdenum, rubidium, etc. The gastrodin content of wild Gastrodia elata ranges from 0.5% to 1.0%, with an average of 0.77%

What are the nutritional values of Da Fang Tianma

Tianma, as a precious and famous product, is worth as much as Maotai liquor. As an authentic medicinal herb, its reputation is comparable to Northeast ginseng. According to the "Shennong Bencao Jing", Tianma has the miraculous effect of "killing ghosts and spirits, poisoning and evil qi. Long term consumption can invigorate qi, increase yin, fat and health, and lighten the body and prolong life". It is listed as a top-grade traditional Chinese medicine. Li Shizhen also recorded in the "Compendium of Materia Medica" that Tianma has the functions of "treating various rheumatism and rheumatism, limb spasms, infantile wind epilepsy and qi shock, benefiting the waist and knees, strengthening tendons and qi, taking it for a long time to nourish qi, and lightening the body for many years". Modern scientific research has shown that Da Fang Tianma has a high content of gastrodin and abundant trace elements. It can activate brain cells, improve microcirculation, prevent cerebrovascular diseases, nourish the brain, resist aging, and enhance immunity. It has significant effects on dizziness, head wind, headache, chronic illness and physical weakness, limb numbness, hemiplegia, concussion, hypertension, etc. Tianma also has anti-inflammatory effects, inhibiting the exudation and swelling of various inflammations; In terms of cardiovascular system, it has a protective effect on the heart; Has a certain increase in cerebral blood flow and central inhibitory effect; It has analgesic effects on trigeminal neuralgia, vascular neuropathic pain, cerebrovascular disease headache, etc. In addition to medicinal use, Tianma is also famous as a fresh vegetable in Dafang area

The fresh Tianma from Dafang is large and thick in shape, with a long round or oval shape, measuring 8-15 centimeters in length and 3-10 centimeters in width. The stem surface is yellow white or light yellow brown, with obvious apical buds and blackish black or reddish brown. Dafang Tianma dried medicinal herb is long oval shaped, slightly flattened, with a large and thick flesh, full of body weight, hard and hard, not easy to break, with a flat and shiny section, wrinkled and slightly curved body, yellow white light yellow, brown, with longitudinal wrinkles, semi transparent, and many ring lines. It has dried apical buds or residual stem bases that are reddish brown and dark brown, with a unique aroma, sweet taste, slightly spicy, and sticky when chewed. How does Dafang Tianma's history come about

As early as 1372 (the fifth year of the Hongwu reign of the Ming Dynasty), Lady Shexiang, a famous Yi politician and "Water West Pacification Envoy" from Guizhou, presented Dafang Tianma, along with Dafang lacquerware and Wumeng horses, as a "royal tribute" to the court. This was also the beginning of Dafang Tianma's journey out of the mountainous areas and towards the whole of China; According to the "Da Ding Fu Zhi" (Fang Wu Pian), there were more than 10 types of medicinal herbs, such as Tianma and Musk, that were offered as tribute to the imperial court during the Ming and Qing dynasties. Tianma was sold as a precious medicinal herb in the Qing dynasty and exported outside the province during the Guangxu period. In the 1980s, China's "General Survey of Chinese Herbal Medicine" clearly stated that Dafang is one of the main production areas of wild gastrodia elata in the province, with excellent quality and beautiful appearance... Not only is it in large quantities, but in terms of physical, chemical, and pharmacological components, it has a higher content of gastrodia elata than any other region

How to distinguish between genuine and fake Tianma

1. Identification:

(1) Tianma has reddish brown to brown parrot shaped buds or residual stem bases at the top, and a round navel shaped scar at the other end

(2) It is hard in texture, not easy to break, has a relatively flat cross-section, is yellow white to light brown in color, has a keratinous appearance, has a slight odor, and a sweet taste

(3) Tianma often has irregular wrinkles, translucency, and multiple visible segments

2. Identification of Counterfeit Products: Tianma has many counterfeit products, such as:

(1) Purple Jasmine Root: It is long conical in shape, slightly curved, some have branches, hard in texture, not easy to break, uneven in cross-section, light in taste, and has a prickly sensation

(2) Dali flower (chrysanthemum) root: It is long spindle shaped, slightly curved, some have been flattened, some have been cut into two pieces, the surface is gray white or almost white, un peeled yellow brown, hard in texture, not easy to break, the cross-section is almost white, odorous, and the taste is light

(3) Feathered crab shell grass roots: long oval or round in shape, some have been flattened. The surface is gray brown, semi transparent, un peeled brownish yellow, with obvious links, irregular grooves or wrinkles, and fibrous root marks. Hard in texture, not easily broken, with a semi angular cross-section, gray white or yellow white, odorless, and slightly sweet in taste

(4) Potatoes: Elliptical in shape, flattened, with a yellow white or light yellow brown surface, relatively smooth, with longitudinal wrinkles and shallow grooves, no circular scars at the bottom, hard in texture, difficult to break, flat in cross-section, odorless, and light in taste

(5) Other: There are red fern roots and Shang Lu roots (toxic), which look a bit similar in appearance, but upon closer inspection, differences can be found. The broken surface of the red root is flat and has a lot of powder. The outer skin of Shanglu is rough and the tongue is numb when chewed for a long time