Yichang Gastrodia elata

Yichang Gastrodia elata

Yichang Gastrodia elata is a geographical indication certification trademark.

　　The Yichang Gastrodia elata Association was established on February 28, 2002. It is a social organization legal entity registered and approved by the Yichang Civil Affairs Bureau under the Hubei Provincial Government, with legal representative Zhang Yongbin. In August 2008, the “Yichang Gastrodia elata Series Products” submitted by the Yichang Gastrodia elata Association were recognized as “China’s Well-Known Specialties” by the China Specialties Association and the China Food Culture Research Association. On September 6, 2010, the “Yichang Gastrodia elata” geographical indication collective trademark was successfully registered.

　　Gastrodia elata, also known as Tianma or Red Arrow, is a precious medicinal and edible traditional Chinese herb. Its medicinal value has been documented in the Han Dynasty’s “Shennong’s Classic of Materia Medica” and by the eminent Ming Dynasty physician Li Shizhen in his “Compendium of Materia Medica.” Gastrodia elata can calm wind and relieve pain, dispel wind and unblock collaterals, nourish deficiency, benefit the waist and knees, and strengthen muscles and bones. It is used to treat dizziness, headaches, and rheumatic pain. Modern medical research has also shown that it helps improve eyesight, delay aging, and enhance memory. Gastrodia elata is used both as medicine—steeped in liquor for medicinal purposes—and as a health food, stir-fried like vegetables. Cities such as Beijing, Shanghai, and Chongqing all have Gastrodia elata gourmet streets and specialty markets. It is widely accepted by the general public. In Kunming’s Juhuayuan Traditional Chinese Medicine Market in Yunnan Province, there are 165 vendors dealing in dried and fresh Gastrodia elata, with an annual sales volume of about 1,200 tons. In the markets of Lijiang, Kunming, and Yongsheng County in Yunnan, around 3,000 tons of fresh Gastrodia elata are sold annually as a vegetable. It is hailed as a natural cosmetic, and extensive experience has been accumulated in using Gastrodia elata as a purely green food for dietary therapy and beauty.

　　Gastrodia elata Soaked in Liquor: All measurements below are in Chinese jin (1 jin ≈ 0.5 kg). Take 3–5 Gastrodia elata, boil them in hot water for about 10 minutes, then remove, rinse with cool water, surface-dry, and soak in 5–10 jin of high-proof liquor. Add 3–5 seahorses, 3 pieces of American ginseng for clearing heat and reducing fire, half a jin of goji berries, and half a jin of rock sugar crushed into small granules and powder. It can be consumed freely after 3 days. Alternatively, you may ask a traditional Chinese medicine practitioner at a herbal shop to prepare Gastrodia elata wine tailored to individual constitution. Gastrodia elata Tea: Boil Gastrodia elata for 20 minutes, slice it, dry it, and use two slices per serving. Steep in boiling water for drinking. Depending on personal preference, you may add an appropriate amount of tea leaves to brew together for health and body strengthening.

　　Stir-Fried Gastrodia elata: Cook fresh Gastrodia elata like yam or potato, either stir-fried or boiled. Slice it thinly and boil in boiling water for about 7 seconds, then lightly stir-fry with scallions, garlic sprouts, and other seasonings, and serve immediately as a dish. Alternatively, finely chop and scramble with eggs. Regular consumption can enhance the body’s antibodies and immune function, and help prevent vision disorders, eye inflammation, and dry skin.

　　Gastrodia elata Stewed Chicken: 100g thickly sliced Gastrodia elata, 20g ginseng, 30g goji berries, 50g shiitake mushrooms, 1 chicken (about 2000g).

　　Preparation Method: Place the Gastrodia elata, ginseng, goji berries, and shiitake mushrooms inside the chicken cavity. Put the chicken in a pressure cooker, stew until cooked, then add a little salt and seasoning. Eat the chicken, Gastrodia elata, ginseng, and goji berries, and drink the soup. Efficacy: Calms the liver and extinguishes wind, dispels wind and relieves pain, greatly replenishes vital energy, resists severe cold, benefits essence and improves eyesight, strengthens the body. Consume twice every two days, and noticeable effects can be seen in half a month.

　　Gastrodia elata Duck: 100g Gastrodia elata, 1 mandarin duck (about 500g), 30g Rehmannia glutinosa. Slice the Gastrodia elata and Rehmannia glutinosa, remove feathers and internal organs from the duck, clean it, and place all three ingredients in a clay pot. Add an appropriate amount of water, stew until the duck is tender, then add salt, monosodium glutamate, and other seasonings. Drink the soup and eat the meat. Function: Nourishes yin and subdues yang, calms the liver and extinguishes wind. Suitable for yin deficiency with yang hyperactivity, tinnitus, headache, bitter taste in mouth, and dry throat. Consume two to three times a week, with noticeable effects appearing in two to three weeks.

　　Precautions: It is best to boil Gastrodia elata in boiling water for 10 minutes to remove the odor before use.