https://mp.weixin.qq.com/s/A4PeQB2Vq1CW8xtc-5KQOA
You are welcome to share your own experiences with the medicine in the replies to facilitate other students in searching and learning.
78. Mu Hudie (Wood Butterfly)
Eating it dry is similar to chewing paper, and this paper slowly releases a bitter taste (Mu Hudie is also known as Qian Zhang Zhi).
It tastes better when soaked in water, with a smooth texture; initially sweet with a hint of bitterness, followed by bitterness gradually dominating, a slight numbing sensation on the tongue root, and finally a slight “chloroform” feeling, quite intoxicating.
Its main clinical use is “throat dredging and voice opening,” an effect possibly derived from its numbing effect on the sensory and motor nerves of the throat.
79. Bai Tou Weng (Pulsatilla)
Chewing it dry tastes quite good, with a mild woody aroma and basically no off-flavor.
When soaked in water, sourness and bitterness dominate, with an aftertaste resembling that of a poor-quality wooden thermos stopper.
Effects: After ingestion, a cool sensation travels down along the middle meridian (not the Ren meridian) to the lower abdomen, then spreads to both sides, quickly moisturizing the entire abdomen with a “water-like” feel; it not only has a “calming” effect but also repairs damaged tissues and promotes smoothness in blocked areas.
Drawback: It has certain irritant effects on the stomach itself, causing discomfort in people with weak stomachs.
80. Ma Chi Xian (Purslane)
Good quality Ma Chi Xian, when soaked, tastes like milk tea—you can try it yourself.
No milk, no tea, no sugar added, but the brewed infusion tastes like 70% sweet milk tea oolong.
It also has some irritant effect on the stomach but provides good nourishment and lubrication for the intestines. When strongly decocted and applied externally, it can accelerate the healing of skin conditions such as rashes, eczema, and ulcers.