From the farewell record of famous doctors. It is the dry bark or thick branch bark of Cinnamomum cassia, an evergreen tree plant of Lauraceae. Location: Guangxi, Guangdong, Yunnan and other places. Split the bark before the heat, peel it after beginning of autumn, scrape off the cork, dry it in the shade, slice it or grind it into powder for later use.
Nicknames: Gui, Gui Mu Gui, Zigui, Da Gui Gui, Xiaogui, Spicy Gui, Gui, Yugui, Cinnamomum cassia bark, Sakura Peel, Gui Mu Gui, Gui Mu Gui, Bark Gui, Bran Gui, Purple Oil Gui, Mushroom Gui, Guan Gui, Ban Gui, Oil Gui, Guan Gui, An Gui, Bo Gui, Oil Gui, Red Oil Gui and so on.
Product name: Guan Gui, also known as Shangguan Gui, Gui Jun, Kuanggui, Tonggui, Guiertong, Guitong, Youguitong, Tiaogui and Guangtiaogui. Refers to good quality cinnamon. According to Li Shizhen's explanation, Guan Gui is "the best one to be an official".
Alpine cinnamon: a wild product in imported cinnamon.
Low mountain cinnamon: a cultivated product in imported cinnamon.
Enterprise boundary laurel: also known as blue and white laurel, blue and white jade laurel and blue and white cinnamon. It is a wild osmanthus produced by Qinghua in northern Vietnam. It is also divided into high-mountain enterprises bordering Guangxi and low-mountain enterprises bordering Guangxi.
Class rules; Also known as Gui Nan and Pingpiangui, it is the bark of an old osmanthus tree over 15 years old. Most of them are pressed into a plate shape, hence the name Ban Gui.
Cinnamon: Cinnamon produced in Guangxi and Guangdong.
Annan cinnamon: Also known as cinnamon and cinnamon. Cinnamon from Vietnam (formerly known as Annan).
Huangyaogui: Also known as Huangyaogui. Cinnamon produced in Dayaoshan area.
Mengzi cinnamon: also known as Mengzi cinnamon. Produced in Mengshan Mountain near the border of Yunnan in the north, it is named Mengzi Cinnamon because it is sold in Mengzi.
Guixin: the cork is scraped off, and the surface is smooth and reddish brown, which is generally called Guixin.
The above products are thin-skinned, oily, fragrant, sweet and slightly spicy, with delicate meat and no residue when chewed.
The prescription name is Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia.
Please note that commercial cinnamon refers to the bark of the same plant, namely Tenjiku Katsura Cinnamomum japonicum Sieb. Or Sichuan cinnamon 1. Or Cinnamomum cassia and Cinnamomum cassia. Its bark is thin and of poor quality. Generally used as spices or condiments, the quality of medicine is far less than cinnamon.
Sexual taste is spicy, sweet and hot. Kidney, spleen, heart and liver meridians.
Its efficacy is mainly to tonify fire, strengthen yang, dispel cold and relieve pain, warm meridians and dredge veins. Indications: deficiency of kidney yang, chills, soreness of waist and knees, impotence and frequent urination; Cold pain in epigastrium and abdomen caused by yang deficiency of spleen and kidney, eating less loose stool; Blood is divided into cold, blood stasis, amenorrhea and dysmenorrhea; Cold-dampness arthralgia, lumbago; Yin gangrene; Surgical diseases, such as carbuncle, swelling and pus caused by deficiency of qi and blood and wind-cold, or failure to keep silent for a long time after failure.
The dosage is 2-5g. Each time after grinding 1 ~ 2g.
Pregnant women and those with yin deficiency and excessive fire, stomach heat and blood heat should use it with caution.