Chuanxiong (川芎) is commonly used to invigorate blood circulation and promote qi flow, dispel wind, and alleviate pain. The best quality is characterized by large, plump roots, firm texture, yellow-white cross-section, high oil content, and strong aroma.
1. Invigorate Blood and Promote Qi
Chuanxiong is used to treat coronary heart disease and angina. It can be combined with Honghua (红花, Carthamus tinctorius) and Danshen (丹参, Salvia miltiorrhiza).
2. Transform Stasis and Alleviate Pain
It is often used for gynecological disorders, such as dysmenorrhea and irregular menstruation caused by blood stasis.
3. Relax Muscles and Invigorate Blood
Used to treat orthopedic injuries, such as fractures and muscle strains.
4. Relieve Cold Symptoms
For wind-cold headaches or body aches, it is often combined with Xixin (细辛, Asarum sieboldii) and Baizhi (白芷, Angelica dahurica). For wind-heat headaches, it can be combined with Shigao (石膏, Gypsum) and Juhua (菊花, Chrysanthemum). For rheumatic pain, it is often used with Qianghuo (羌活, Notopterygium) and Duhuo (独活, Angelica pubescens).
5. Alleviate Gastric Inflammation
Combined with Pugongying (蒲公英, Taraxacum) and Muxiang (木香, Aucklandia) to relieve symptoms such as abdominal distension, pain, nausea, and vomiting caused by gastric inflammation.
Combined with Chaihu (柴胡, Bupleurum) and Huangqin (黄芩, Scutellaria) to treat abdominal distension and pain caused by cholecystitis.
Dietary Health:
1. Cold Dressed Chuanxiong
Ingredients: A handful of Chuanxiong leaves, appropriate amount of red oil chili, a little sugar, appropriate amount of soy sauce, and salt.
Preparation:
(1) Wash and cut the Chuanxiong leaves into sections.
(2) Boil water in a pot, add the cut Chuanxiong, blanch for 2 minutes, then drain and set aside.
(3) Place in a bowl, add a small amount of chili oil, soy sauce, sugar, and salt, mix well, and serve.
2. Huangqi and Chuanxiong Rabbit Meat Soup
Ingredients: 250g rabbit meat. Auxiliary ingredients: 60g Huangqi (黄芪, Astragalus), 10g Chuanxiong. Seasoning: 5g ginger, 3g salt.
Preparation:
(1) Wash Huangqi, Chuanxiong, and ginger.
(2) Wash the rabbit meat, cut into pieces, remove fat, and blanch to remove scum.
(3) Place all ingredients in a pot, add appropriate amount of water, bring to a boil over high heat, then simmer for three hours, and season to taste.
3. Chuanxiong Tea
Ingredients: 5g Chuanxiong, 10g tea leaves.
Boil in water and take hot before meals.
4. Schisandra and Chuanxiong Beef Soup
Ingredients: 5g Schisandra (五味子), 5g Danggui (当归, Angelica sinensis), 5g Chuanxiong, 200g beef, 50g green onion, 5-6 slices of ginger, appropriate amount of water, 5g cooking wine, 2g salt.
Preparation:
(1) Boil beef and ginger in cold water, then remove the beef and set aside.
(2) In a pot, add beef, Chuanxiong, Schisandra, Danggui, and enough water to boil, then add cooking wine. Simmer for 50 minutes.
(3) Increase heat and add green onion. After 5 minutes, add salt to taste.
5. Chuanxiong Fish Head
Ingredients: 250g fish head. Accompaniments: 80g jujube, 15g Chuanxiong, 12g Baizhi, 3g salt, 3g ginger, appropriate amount of water.
Preparation:
(1) Wash Chuanxiong, Baizhi, jujube, and ginger.
(2) Remove the pit from the jujube, peel and slice the ginger.
(3) Rinse the fish head to remove blood and impurities.
(4) Place Chuanxiong, Baizhi, jujube, ginger, and fish head in a container, add appropriate amount of water, cover, and place in a pot.
(5) Steam for about 4 hours.
(6) Add fine salt to taste.
