Table 1.
Different processing methods of CR.
| Processing method | Purpose of processing | Dynasty | Reference |
|---|---|---|---|
| Rubbing the fibrous roots with cloth, washing | Removing non-medicinal parts and impurities to ensure curative effect | Before the Tang Dynasty | (Lei 1985) |
| Stir-baking to dark brown | Enhancing the efficacy of digestion and invigorating the function of spleen | Song Dynasty | (Wang 1991) |
| Carbonizing by stir-frying | Producing hemostatic effect | Qing Dynasty | (Chen 2006) |
| Stir-baking with loess | Invigorating the function of spleen andstomach | Jin Yuan Period,Ming Dynasty | (Zhu 2012) |
| Stir-frying with wine | Treating insomnia, sore mouth, red and swelling eyes | Song Dynasty, Jin Yuan Period | (Zhu 2015) |
| Stir-frying with Ginger | Enhancing the effect preventing vomitting, and expelling phlegm | Song Dynasty | (Wang 1991) |
| Stir-frying with bile | Enhancing the function of clearing the fire of the liver and galllbladder | Ming Dynasty | |
| Immersing into rice water | Strengthening the role of nourishing the spleen and harmonizing the spleen and stomach | Song Dynasty, Qing Dynasty | (Qian & Wang 2008) |
| Stir-baking with Evodiae Fructus | Curing diarrhea | Yuan Dynasty | (Zhu 2012) |
| Stir-baking with Rhizoma Zingiberis Recens | Enhancing the effect of preventing vomitting | Song Dynasty | (Dong 2003; Tang 2011) |
| Stir-baking with Sophorae Flos | Treatment of dysentery | Ming Dynasty | (Zhang 1996) |
| Steaming with wine | Curing diarrhea | Ming Dynasty | |
| Steaming with milk | Curing acute conjunctivitis | Ming Dynasty | (Han 1985) |