Is wine rhubarb rhubarb, and is there a difference between wine rhubarb and rhubarb

Wine rhubarb is one of the medicinal materials of rhubarb, rhubarb due to different processing specifications, there are raw rhubarb, cooked rhubarb, wine rhubarb, vinegar rhubarb, rhubarb charcoal, their clinical efficacy is different.

Rhubarb has a bitter and cold taste, has the effect of diarrheal heat poison, blood stasis, and stagnation, and is used externally to amass sores and muscles. The skin of the bones is sweet and cold, cools the blood and reduces fever, nourishes yin and reduces fire, is good at treating sore throat, mouth and tongue sores, and can inhibit bacteria and relieve pain, remove saprophytic muscle, and promote wound healing. Ancient doctors and folk in China often used the skin of the bone for external use of sores.

The combination of three flavors can clear away heat and relieve fire, detoxify and avert sores, and the end of external medicine can directly reach the sick place, which can promote the rapid healing of ulcers.

Raw rhubarb has the effect of laxative, and after the wine is made, the function is mainly biased to promote blood circulation and eliminate blood stasis. It is recommended that raw rhubarb should not be used as a substitute for wine-based rhubarb.

Raw rhubarb is used to have a strong laxative effect, and the wine rhubarb is good at clearing the upper part of the hot body, and the upper part is hot and poisonous. It is used for red eyes and swollen pharynx, swollen gums.

Rice wine is boiled, millet and glutinous rice are constantly stirred in the process of boiling, the moisture is reduced, the temperature is high, and the color will be deepened after the cooking is completed, so the color is due to the grain itself.

Rice wine is one of the oldest liquors in the world, known as liquid cake, originated in China, and only has it in China, belongs to brewed wine, and beer and wine are called the world's three ancient liquors. It is made of rice, millet and millet, contains 21 kinds of amino acids, and generally has an alcohol content of 14%-20%. About 3,000 years ago, the Chinese invented the compound fermentation method of koji and began to make rice wine in large quantities.

Rice wine has a wide range of origins and many varieties, including Shaoxing Zhuangyuan Red, Shaoxing Daughter Red, Shandong Jimo Old Wine, etc.

1. Wine rhubarb has the effect of diarrheal heat and laxative function, which is used for gastrointestinal heat stagnation, regret and constipation, abdominal distention, pain and refusal to press, and even high fever does not go away, and dizziness, such as Dachengqi soup; or cold accumulation constipation due to insufficient spleen yang, such as warm spleen soup.

2. Wine rhubarb can detoxify and eliminate carbuncles, and is used for hot poisonous sores, red eye pain, mouth and tongue sores, and swollen and sore gums, such as rhubarb peony skin soup.

3. The effect of wine rhubarb on blood stasis and menstruation is used for menstrual amenorrhea, postpartum stasis obstruction, accumulation of symptoms, and bruises, bruises, hematoma and pain.

4. Wine rhubarb clears heat and dehumidifies, and is used for jaundice, unfavorable urination, and dry stool due to dampness and heat stagnation; Hot shower, stone shower, such as eight scattered.