Angelica processing and traits

(1) Origin: It is mainly produced in Gansu County, Gansu Province, Wudu County, Ganxian County, Chengxian County, Wenxian County, and Yunnan, Sichuan, Shaanxi, Hubei and other provinces. The Lord is cultivated. (2) Processing at the place of origin: Excavation at the end of autumn to remove fibrous roots and silt. After the water evaporates slightly, it is bundled into small handles and put on the shed. Smoke is slowly dried with smoke. (3) Traits: Slightly cylindrical, with 3-5 or more branch roots and 15-25 cm long. The surface is yellow-brown to tan with longitudinal wrinkles and long lenticels. Root (head) 1.5-4 cm in diameter, ring-shaped, blunted on top, with purple or yellow-green stems and leaf sheath residues; main root (home) surface uneven; root (back to tail) diameter 0.3 - 1 cm, thick and thin, twisted, with a few root marks. Quality flexibility, yellow-white or yellowish-brown cross-section, thick skin, fissures and most brown spot-like secretion cavity, wood color lighter, forming a layer of yellow-brown ring. Has a strong aroma, sweet, spicy, bitter.

The main root is thick, oily, yellowish-brown, yellow-white in cross-section, and strong in smell. Woody, dry, oil-free, or green-brown cross-section is not available for medicinal purposes.

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