Angelica sinensis (Dang Gui)

Angelica sinensis

　　Angelica sinensis, a plant of the genus Angelica in the Umbelliferae family, functions to enrich and harmonize blood, moisten dryness and lubricate the intestines, break up blood stasis and generate new tissue, relieve pain and regulate menstruation. It is an essential herb for treating headaches and backaches due to blood deficiency, deficiency fatigue accompanied by fever and chills, dry and hard stools, rheumatism, blood stasis from wounds, abscesses and swelling with pain, as well as various gynecological blood disorders. The root head is used in dishes such as chicken or meat stew, serving as a warming and strengthening tonic that nourishes blood and replenishes weakness.

Angelica sinensis is mainly produced in the alpine regions of Lijiang and is now mostly cultivated artificially. High-quality Angelica sinensis features a dry body, a large and firm root head, an oily texture, a fragrant aroma, and white flesh. It is widely sold domestically and also exported to Southeast Asian countries as well as Hong Kong and Macau.