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What is Shizhu Tianma? Authentic Chongqing Shizhu Specialty: Shizhu Tianma
Content Summary:Do you want to know what Shizhu Tianma is? This article is a detailed introduction to the Chongqing Shizhu specialty - Shizhu Tianma. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shizhu Tianma. The full text takes about 4 minutes to read, mainly including the basic introduction of Shizhu Tianma and its nutritional value? What are the product characteristics of Shizhu Tianma? How to distinguish the authenticity of Shizhu Tianma? Tasting and eating methods of Shizhu Tianma
Basic Introduction of Shizhu Tianma
Tianma is a perennial herbaceous plant in the Orchidaceae family, used for its dried tubers.
. Tianma, also known as Red Arrow, Dingfeng Grass, Water Potato, etc., is a precious medicinal herb. Tianma can enhance the human body's ability to lack oxygen and has a protective effect on workers working in high-temperature and high-altitude areas
What nutritional value does Shizhu Tianma haveThe stone pillar Tianma is large, round, and thick, without any hollow areas. It looks transparent and white in color, with a parrot beak shaped tip and thin and obvious external patterns
How to distinguish the authenticity of stone pillar Tianma
Tianma identification mnemonic: "Parrot mouth, concave navel, outer ring of dried ginger skin, rosin section should be remembered.
1. The appearance is elliptical, slightly flat, and curved in the middle, which is commonly referred to as short and full;
2. The surface is gray yellow or light brown, with longitudinal folds and fine lines, commonly known as" ginger skin "
3. There are obvious brownish black small dots, commonly known as "sesame dots"
4. One end is slightly pointed, with a fashionable brownish red withered bud, commonly known as the "parrot's beak", and the other end has a round navel shaped scar, commonly known as the "navel"
5. Rosin cross-section, hard in texture, not easy to break, flat in cross-section, semi transparent leather, white or light brown in color, with a heavy and sturdy body<6. Boil it without any sour taste. It refers to Tianma that has not been fumigated with sulfur. Nowadays, many shops sell Tianma that looks good, but it is fumigated with sulfur
Tasting and Eating Methods of Shizhu Tianma
Tianma should not be fried together for a long time. The main component of gastrodia elata is gastrodin, which is highly volatile when exposed to heat. The co decoction of Tianma and other medicines will lose the effective ingredients of sedation and analgesia due to heat. Therefore, it is best to moisten Tianma with a small amount of water first, and then cut it into thin slices after softening. After drying or sun drying, grind it into powder and take it with decoction or grind it into pills or powders
The stone pillar Tianma is large, round, and thick, without any hollow areas. It looks transparent and white in color, with a parrot beak shaped tip and thin and obvious external patterns
How to distinguish the authenticity of stone pillar Tianma
Tianma identification mnemonic: "Parrot mouth, concave navel, outer ring of dried ginger skin, rosin section should be remembered.
1. The appearance is elliptical, slightly flat, and curved in the middle, which is commonly referred to as short and full;
2. The surface is gray yellow or light brown, with longitudinal folds and fine lines, commonly known as" ginger skin "
3. There are obvious brownish black small dots, commonly known as "sesame dots"
4. One end is slightly pointed, with a fashionable brownish red withered bud, commonly known as the "parrot's beak", and the other end has a round navel shaped scar, commonly known as the "navel"
5. Rosin cross-section, hard in texture, not easy to break, flat in cross-section, semi transparent leather, white or light brown in color, with a heavy and sturdy body<6. Boil it without any sour taste. It refers to Tianma that has not been fumigated with sulfur. Nowadays, many shops sell Tianma that looks good, but it is fumigated with sulfur
Tasting and Eating Methods of Shizhu Tianma
Tianma should not be fried together for a long time. The main component of gastrodia elata is gastrodin, which is highly volatile when exposed to heat. The co decoction of Tianma and other medicines will lose the effective ingredients of sedation and analgesia due to heat. Therefore, it is best to moisten Tianma with a small amount of water first, and then cut it into thin slices after softening. After drying or sun drying, grind it into powder and take it with decoction or grind it into pills or powders