Vinegar Qing Pi - Immature Tangerine Fruit【Net Wt: 100g】

NPN 80095882

【Macroscopic Features】
Si hua qing pi: 4 separated lobes, the lobes are a long oval shape, 4~6cm long, 0.1~0.2cm thick. Outer surface is grayish-green or black-green, dense with numerous oil ducts; inner surface is off-white or yellowish-white, rough, with yellowish-white or yellowish-brown small veins. Slightly hard texture, easily broken, fractured surface edge has 1~2 rows of oil ducts. Aromatic odor, bitter and acrid taste.
Ge qing pi: sub-spherical, 0.5~2cm diameter. Externally grayish-green or black-green, slightly rough, with dense indented oil ducts, apex has raised style base, base has round fruit stem scar. Hard texture, fractured surface is yellowish-white or pale yellowish-brown, 0.1~0.2cm thick, edge has 1~2 rows of oil ducts. 8~10 flesh pieces, pale brown. Clear aromatic odor, sour, bitter, acrid taste.

Vinegar qing pi: 100kg qing pi pieces, stir with 15kg rice vinegar, and covered for a while, fry with very slow fire till slight yellow and produce aromatic odor, spread out and cool; take drug into liver, promotes comforting liver and breaking qi, stopping pain.

【Properties】Bitter, acrid; warm

【Channels (meridians) entered】liver, gallbladder, stomach.

【Functions】
Courses liver, breaks qi, eliminates stagnation, resolves stasis. Apply to chest and flank and abdominal fullness and pain, acute mastitis, colic, food stagnation and qi stasis.