Rhubarb Raw Material
Rhubarb is mainly produced in Quanshui, Xili and other places in Gansu Province.
Rhubarb is a perennial plant of the genus Rhubarb of Polygonaceae. It is also the name of traditional Chinese medicine. In Chinese literature, "rhubarb" often refers to rhubarb horseshoe. In China, rhubarb is mainly used for medicinal purposes, but in Europe and the Middle East, their rhubarb often refers to several other edible varieties of Rhubarb, with red stems, fragrant smell, bitter and slightly astringent taste, sticky teeth and sandy feeling. Digging at the end of autumn before stem and leaf wilt or sprouting in the next spring. Remove the fine roots, scrape the skin, cut the petals or segments, rope into a series of dry or direct drying. Rhubarb Chinese medicine has the functions of alleviating accumulation, clearing dampness and heat, reducing fire, cooling blood, removing blood stasis, detoxification and so on.
Hard texture, cross-section yellow-brown, granular (commonly known as sorghum ballast), slightly oily, near the periphery sometimes visible dark cambium and radius radiation of orange-red rays, pulp with purple-brown stars, closely arranged in a ring, and yellow to brown-red curved lines, also known as brocade lines.It tastes bitter and slightly astringent.
In addition, there are Liangzhou Rhubarb, Hezhou Rhubarb and Minxian Rhubarb, also belong to Xining Rhubarb.
Liangzhou rhubarb, also known as Lianghuang and Dogtou rhubarb, is produced in Wuwei and Yongdeng of Gansu Province because its whole shape is like a dog's head and its top is flat and round; its lower part is thinner and blunt and round, and its quality is also good.
Erqinshui rhubarb is generally long, cut into segments, large round often longitudinal cut into pieces, the texture is loose, the internal color is lighter than Xining rhubarb, brocade pattern is not obvious, cross-section stars are arranged in circles, other similar to Xining rhubarb.