Bai Shao (Paeoniae Radix Alba), also known as Bai Shao Yao, Hang Shao, Chuan Shao, and Mao Bai Shao, is a plant belonging to the family Ranunculaceae and the genus Paeonia. It is primarily produced in provinces such as Anhui, Heilongjiang, Jilin, Liaoning, Hebei, Henan, Shandong, Shanxi, Shaanxi, and Inner Mongolia in China. The roots are harvested in late autumn to early winter, cleaned of dust, soaked in water for 2 to 4 hours, drained, placed in a jar, covered with a damp cloth, turned daily, and then sliced or cut into thin pieces to be dried in the sun or in the shade for later use.
Its taste is bitter and sour, and its nature is cool. It enters the Liver (Gan) and Spleen (Pi) meridians.
Functions: Nourishes blood, softens the liver, astringes yin and stops sweating, alleviates pain, strengthens the spleen, and harmonizes the stomach.
Indications include chest and abdominal pain, dysentery with abdominal pain, spontaneous sweating and night sweats, yin deficiency with fever, irregular menstruation, excessive menstrual bleeding, and leukorrhea (both red and white). The common dosage is 9 to 15 grams.
The commonly used preparation methods are as follows:
Sheng Bai Shao (Raw Bai Shao):
This is the original medicinal material. It is particularly effective in nourishing blood and softening the liver, and is commonly used to treat spontaneous sweating, night sweats, yin deficiency with fever, irregular menstruation, excessive menstrual bleeding, and leukorrhea.
Jiu Chao Bai Shao (Wine-Fried Bai Shao):
For every 500 grams of the herb, add 100 grams of wine, moisten the slices slightly, heat a pan, sprinkle in wheat bran, and when it starts to smoke, add the herb slices and stir-fry until they turn a deep yellow. This preparation is effective in promoting qi, relieving depression, and soothing liver pain, and is often used for treating chest and abdominal pain, dysentery, and menstrual cramps.
Cu Chao Bai Shao (Vinegar-Fried Bai Shao):
For every 500 grams of the herb, add 100 grams of vinegar, mix well, moisten slightly, heat a pan, sprinkle in wheat bran, and when it starts to smoke, add the herb slices and stir-fry until they turn yellow. This preparation is effective in entering the liver, has good qi-regulating and pain-relieving properties, and is commonly used for treating chest and abdominal pain, dysentery, and menstrual cramps.
Tu Chao Bai Shao (Earth-Fried Bai Shao):
For every 500 grams of the herb, add 1000 grams of yellow earth, mix well, heat a pan, and stir-fry the herb slices until they turn yellow. This preparation is effective in strengthening the spleen and harmonizing the stomach, alleviating pain, and is often used for treating spleen and stomach deficiency with cold, and cold pain in the stomach area.