In the folk medicine, it was believed that the raw Sanqi could remove blood stasis, swelling and pain, while the cooked Sanqi could replenish blood. This article began with the first record of Sanqi in ancient herbal medicine literature, and the nature, flavor and efficacy of Sanqi, then listed the processing methods and usage of Sanqi recorded in ancient herbal medicine literature, and compared with the modern processing methods. The results showed that the processing methods of raw Sanqi included making powder, chewing, vinegar grinding and wine grinding, in which the method of making powder was still in use, and there were particle size requirements on the Sanqi powder listed in most modern preparation specifications. The processing methods of cooked Sanqi included baking, frying and steaming, in which the method of steaming was still in use, but had some changes. The new processing method was frying with edible oil. The results clarify the history of the processing of Sanqi, and provide a reference for the research and application of the processing methods of raw and cooked Sanqi.
Keywords: Panax notoginseng; historical evolution; processing method.
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