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It is born on mountain slopes and roadside wastelands at altitudes of 50~1100m. Named Dihuang because its underground tubers are yellow-white, its roots are one of the traditional Chinese medicines, first published in the Shennong Materia Medica.
Fresh ground yellow is the fresh root of ground yellow, when digging in autumn, to remove the reed head, whisker roots and sediment attached to the roots, at this time directly take the use of fresh ground yellow, is fresh ground yellow, easy to break the taste is a little sweet and bitter.
And if when digging fresh ground yellow, the ground yellow is used for baking until it becomes eight percent dry, this is called raw ground yellow, it has a slightly sweet taste, not easy to break and shiny.