[Discussion on the history of Pinelliae Rhizoma Praeparatum(Fa banxia) Processing].

Before the Song Dynasty, the main processing method of Pinelliae Rhizoma was soup washing. The "new method" in Taiping Huimin Heji JuFang is a processing method that concocted with Ginger,white alum and starter-making.The "Fa Banxia" in the Yuan Dynasty's Yuyuan Yaofang comes from the Taiping Huimin Heji JuFang, and the Fa Wen Banxia, Fa Bai Banxia, and Fa Hong Banxia are the processing methods of patent medicine with a variety of other herbs.Fa Banxia appeared in the Ming Dynasty, and its auxiliary materials were ginger and white alum, and medical formulary began to include formulas containing Fa Banxia. Bencao Gangmu abbreviates the Yuan Dynasty's Fabai Banxia as "Fa Banxia", and is elaborated under the item attached "prescription" item instead of the "treatment". In the literature of Materia Medica, it is recorded that the preparation of auxiliary materials in Fa Banxia increased, including lime, licorice, soap horn, and simple nitro.After Daoguang in the Qing Dynasty, the Fa Banxia in famous medical cases was more used, and at that time, Fa Banxia was Xian Banxia. There are two recipes for Xian Banxia: one is made with seven processes, and the other is soaked in alum licorice water. During the Republican period, Zhang Cigong also pointed out that Fa Banxia was sliced Xian Banxia after rinsing and boiling, while the preparation method of Xian Banxia was Banxia made of ginger and white alum.Ye Juquan pointed out that the so-called "fa" is neither an ancient method nor a new method, questioning the process of repeated immersion in Banxia. After 1949, the questioning of Fa Banxia continued unceasing.Influenced by this, the 1960 edition Beijing Traditional Chinese Medicine Slice Cutting Experience included the method of soaking alum, licorice ,lime water, and was included in the 1963 edition of the Pharmacopoeia of the People's Republic of China.The 1985 version reduced the soaking time and eliminated the soaking process of alum based on the 1963 version, and this method is still used today.

[The making method of Shen Qu in Qi Min Yao Shu].

Shen Qu was distiller's yeast in Qi Min Yao Shu, the most completely preserved of the ancient Chinese agricultural texts in the North Dynasty. The making process of Shen Qu (medicated leaven) in this book had far-reaching influence on the processing of Liu Shen Qu. In terms of pharmaceutical composition, Flour-qu in Shen Qu, which developed into Whole-bran-wheat-qu and then Bran-qu, is still used up to this day. The use of polygonum, as a supplementary material from the buckwheat and knotweed family polygonaceae, was gradually narrowed to polygonum hydropiper and polygonum orientale. In terms of production and processing, fresh herbs were developed from boiling or boiling and juicing in parallel. Wheat processing was simplified from the method of raw wheat, steaming and frying together into the method of using raw wheat only. Psychrometrics of Qu-cake "Sou Yu Gang" is still taken as the measurement of production and processing today. The method of shaping Qu-cake evolved to hand kneading and moulding. The covering material of Qu-cake was developed from wheat straw and Artemisia annua to Vitex negundo. The wrapping material of Qu-cake were Ramie leaves, broussonetia papyrifera leaves and paper. Some techniques in the processing, such as Fan-qu, Ju-qu and Wengsheng, were lost in the historical development of the making method of Shen Qu. The drying method was developed from hanging clusters of Qu-cakes to hanging single paper wraped cakes alone. As a mainstream processing method, Yan-qu was then developed into the methods of Fengqu and Zao Jiang Huang. The making method Bao-qu, which outdated Qu was added, and is still the method of Yan-qu. In this sense, current production and processing technology of Yan-qu and Zao Jiang Huang came from Qi Min Yao Shu.The issues for further studies are: the use of Artemisia annua, Polygonum hydropiper and Xanthium sibiricum, Qu-cake moulding, single strain fermentation or dominant population fermentation, the Feng-qu method, the materials for covering and wrapping Qu-cake, and comparison between Flour-qu, Whole bran wheat- qu and Bran-qu.

[The method of boiling gelatin in Qimin Yaoshu and its contemporary value].

Qimin Yaoshu(, Essential Techniques for the Welfare of the People), written in the Northern Wei Dynasty, had a specific record of process of boiling down gelatin, it involved 12 steps. Comparing with the methods of later generations, we find that the main differences lie in 6 aspects: shaving hair, adding accessories, duration and degree of heating for gel-forming, preventing gelatin from scorching, drying method, checking water quality. Especially, it is considered that the experience of no hair shaving and excipients adding is of great reference value to the cooking methods of modern donkey-hide gelatin and ox-hide gelatin.