https://mp.weixin.qq.com/s/A4PeQB2Vq1CW8xtc-5KQOA
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202.4 Huajuhong (Chemically Processed Citrus Peel)
I used Qian Cao’s Guangqi Claw, the first sip of the soaked water is quite bitter, but it becomes more tolerable after drinking more, and you can still detect a slight citrus aroma.
204. Zhishi (Immature Bitter Orange)
Used a sour lime, also known as goose-eye Zhishi. It’s a bit bitter, but since I just drank Huajuhong, it’s not too bitter. Besides the citrus aroma, there is also a slight volatile oil sensation.
After drinking, the liver Qi surges as if there is a substance, pushing upward to the heart and lungs, and sinking downward to the lower abdomen. Zhishi also has a clearing and turbidity-removing effect, taking advantage of its dispersing power.
Efficacy: Soothes the liver and promotes Qi circulation, unblocks the heart and lungs, breaks down abdominal stagnation.
204.1 Zhike (Bitter Orange Peel)
Because it is more mature than Zhishi, it tastes better and is milder after entering the body.
After drinking, Qi in the chest and hypochondrium begins to circulate, and Qi on the sides of the body flows downward. If there is water retention (phlegm-dampness, pleural effusion), it may also flow downward into interstitial fluid or blood vessels and be expelled through the circulatory system.
Overall, Zhishi is stronger than Zhike and can be used to expel tangible, solid stagnation, while Zhike mainly smooths Qi and expels phlegm-dampness. Zhishi’s main functional area is below the ribs (liver), and Zhike’s main area is the chest and hypochondrium.