There is a difference between raw and cooked Huang Jing in the method of concoction, but essentially both are Huang Jing, a traditional Chinese medicine.
Huang Jing, belonging to the category of yin tonic herbs, is sweet in taste and flat in nature, and belongs to the spleen, lung and kidney meridians. Its effects are to tonify qi and nourish yin, strengthen the spleen, moisten the lungs, and benefit the kidneys. It is mainly used for spleen deficiency, dry mouth and poor appetite due to stomach yin deficiency, dry cough and hemoptysis due to lung qi and yin deficiency, soreness and weakness of the waist and knees due to insufficient kidney essence and premature graying of hair. Huang Jing is usually used raw or steamed with wine for decoction.
Concocting refers to the necessary processing and treatment methods of Chinese medicines before they are applied or made into various dosage forms. Raw huangjing is taken directly from huangjing, impurities removed, washed, cut into thick slices and dried; cooked huangjing is taken from clean huangjing, steamed or mixed with wine and steamed until dark and moist in color, removed and cut into thick slices and dried.
The adverse effects of this product are not clear. Huang Jing tends to promote dampness, so it should not be used by those with spleen deficiency and dampness obstruction, phlegm-dampness congestion, stagnation of qi and abdominal fullness, nausea and dryness of vomiting, sticky and greasy mouth, coughing and coughing up a large amount of phlegm, and abdominal distension and poor appetite.
Patients who are not feeling well are advised to consult a doctor in time, and should not use the medicine on their own to avoid delaying their condition.