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Dale Tope, TCTCM, TCM, Final

frying with ginger juice action

reduces tendency of bitter/cold herb to upset the ST.

tāng pros

decoction, soup. easily modified, easily ingested.

tang cons

time consuming, inconvenient, smelly, taste issues, expensive

preferred pots for proper preparation of herbs

Not metallic pots preferredporcelain, corningware, stainless steel can be used with tight fitting lid.

solvent used

water most common solvent, wine/vinegar may be used.

military fire

high heat, high flame

civilian fire, low flame

low heat

cooking process

high heat (boiling) initially, then low heat (simmer) this way herbs will be effective.

decocted first

toxic ingredients, minerals and shells, lightweight substances in large dose.

added near end

aromatic herbs to prevent losing volatile oils or to prevent loss of effectiveness.

decocted in gauze

herbs with cilia, small seeds, some minerals, ground up herbs.

separately decocted or simmered

rare or expensive herbs that may be cooked for a long time to extract maximum active ingredients.

taken with strained decoction

some expensive or aromatic substances are ground into a powder uncooked and then taken first and then chased with a strained decoction.

frying with honey

increases tonifying/moistening actions.a zhī action.

mix frying

zhī frying with liquids

dry curing/baking

uses a slow, mild heat to avoid charring the herb. Often used w/flowers and insects to dry them quickly without destroying them.

frying with vinegar enhances

astringent, anagesic, blood invigorating, detoxifying action

frying with wine enhances

ability to clear blockages from channels, expel wind, alleviate pain.

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