Dried Qishe (Long-nosed Pit Viper) from Jianyang

Dried Qishe from Jianyang

　　1. Medicinal Uses of Dried Qishe

　　Qishe is a well-known traditional Chinese medicinal material, made by removing the internal organs of the five-step snake (Deinagkistrodon acutus) and drying it. The five-step snake produced in Qichun, Hubei Province, is the most famous, hence also called Qishe. Dried Qishe has a pungent smell and a slightly salty taste, and it is known for its significant effects in dispelling wind and calming convulsions. It is primarily used to treat rheumatism, paralysis, leprosy, scabies, infantile convulsions, spasms, tetanus, and other conditions, and is widely applied in clinical practice.

　　 2. Processing and Production of Dried Qishe

　　Five-step snakes are mostly caught and processed in summer and autumn. Their processing method can refer to that of dried Bungarus multicinctus, or the coiled drying method can be used. After killing, the internal organs are removed and the snake is cleaned. A bamboo strip is used to prop open the abdomen, and before rigor mortis sets in, the snake is coiled into a circular shape centered around the head, then fixed in place with crossed bamboo skewers. It is then dried over low heat or air-dried to become the final product.

　　Medicinal Uses and Processing of Dried Qishe

　　 For medicinal use, the snake must be processed. The method involves removing the head, tail, and scales of the dried snake, washing the segments clean with warm water, then drying the segments. They are then mixed evenly with high-proof grain liquor at a ratio of 1:1, placed in a pan and lightly stir-fried until the alcohol evaporates. Once dried, it is called “Roasted White Flower Snake.” It can also be directly soaked in liquor for medicinal purposes, with detailed methods for soaking snake segments in alcohol provided later.