Cangxichuan Mingshen is a protected geographical indication product. Canggyechuan Mingshen is a geographical indication certification trademark. Cangxichuan Mingshen is an agricultural product with geographical indication.
Cangxi Sichuan Ginseng is a famous specialty of Cangxi County, Guangyuan City, Sichuan Province. It has a long history of cultivation. As early as the 48th year of Qianlong’s reign in the Qing Dynasty (1783), there is a native product of Sichuan Province in the "Cangxi County Chronicle" According to records of Mingshen, artificial cultivation began in the early years of Xianfeng (1851).
Cangxichuan Mingshen is produced in Longshan and surrounding areas of Cangxi County, Sichuan Province. It is an outstanding traditional Chinese medicine. It is a traditional Chinese medicine that nourishes yin and nourishes the lungs and strengthens the spleen. Stomach, production of body fluids, detoxification and other functions. It is used to treat cough caused by lung heat, Yin damage caused by febrile disease, deficiency, cold, amenorrhea and other symptoms. In May 2000, analysis by the Chengdu Institute of Biology, Chinese Academy of Sciences showed that. Sichuan ginseng contains isosaxifrage bundle, white angelica brain, oxidized procurin hydrate, rue Ruiting and other medicinally active coumarins and rutin. From the laboratory samples provided by Cangxi, it was obtained from Sichuan for the first time. 4,5,6,7-tetrasubstituted benzo-, which is rare in nature, was isolated from ginseng, and its structure is 4-hydroxymethyl-5-(B-methyl propionate)-6-methoxy- Benzo-7-O-B-D-glucoside, a yellow powder extracted by boiling, was named Chuanmingshen glycoside by Professor Ding Li and Dr. Wang Mingan of the Chengdu Institute of Biology, Chinese Academy of Sciences.
In addition to having good medicinal properties, Cangxi Chuanming Ginseng is also blended with various meat products to create a series of delicious Chuanming Ginseng recipes. It is widely used in hotels, restaurants, restaurants, and family banquets. Delicious food. Gift bags, boxes, Sichuan ginseng puree, and fresh Sichuan ginseng are perfect gifts for relatives and friends, and condolences to the elderly.
The planting history of Chuanming ginseng in Cangxi County can be traced back to the Ming Dynasty. It is said that in 1390 AD (the 23rd year of Hongwu in the Ming Dynasty), Zhang Sanfeng, the founder of the Wudang Sect, traveled to Yuntai Temple in Cangxi County and hit it off with the Taoist priest of Yuntai Temple. Zhang Sanfeng introduced the Taoist priest to Zhu Yuanzhang's eleventh son, Zhu Chun. The high-quality "native ginseng" produced in Cangxi was given to Zhu Chun, and Zhu Chun presented it as a tribute to the emperor. The emperor ordered "native ginseng" to be "Ming ginseng" and regarded it as a good product of the Ming Dynasty. Because Cangxi County is under Sichuan, so Named "Cangxichuan Mingshen".
Cangxichuan Mingshen, a specialty of Cangxi County, Sichuan Province, is a Chinese geographical indication product. Cangxi County is located on the northern edge of the Sichuan Basin. Its terrain and climate are very suitable for the growth of Chinese medicinal materials. Its total area and output rank first in the country. The produced Sichuan ginseng is yellow, bright and white, with a slender and regular shape, a firm and crisp texture, a horny cross-section, sufficient and fine powder, sweet and light taste, and excellent quality.
Sichuan ginseng likes a cool, humid climate and is more tolerant of cold, but not high temperature. It prefers a little shade during the seedling stage. Most afraid of strong sunlight. Sichuan ginseng likes deep, loose, fertile and well-drained soil, preferably humus soil and sandy soil. Growing in sandy soil, the root quality is poor. The powder is small and not substantial. Cultivation in heavy, moist and gravelly soil. Roots are malformed and prone to bifurcation.
It can be used both as medicine and food, and the roots are used for medicinal purposes. According to the "Compendium of Materia Medica", Sichuan Mingshen can be used for dry cough due to lung heat, labored cough due to yin deficiency, dry cough with sticky phlegm, insufficient qi and yin, and irritability. Dry mouth, etc. It tastes delicious and has the characteristics of tender texture, pink enough, and fresh soup. Because Sichuan ginseng not only has high medicinal value, but also has high food value, and is used in large amounts all year round, planting Sichuan ginseng is highly profitable and stable.
How to eat Canggyechuan Mingshen:
Take an appropriate amount of Canggyecheon Mingshen, soak it in water for 8-12 hours until it is thoroughly absorbed, wash it and stew it with the cooking ingredients. Steam it. Its taste is pure and fresh, with endless aftertaste.
Regional Scope
Cangxi Chuanming Ginseng is produced in Longshan Town, Shuanghe Township, Hedi Township, Yunshan Town and Wenchang Town within the jurisdiction of Cangxi County, Guangyuan City, Sichuan Province , Yuedong Town, Baishan Township, Pengdian Township, Shima Town, Dongxi Town, Gaopo Town, Huangmao Township, Longdong Township, Shizao Township, Yueshan Township, Qiping Town, Baiyi Town, Lijiang Town, Tuli Township, Yuanba Town, Shimen Township, Huanma Town, Zhongtu Township, Longwang Town, Sanchuan Town, Xinguan Township, Yonghe Township, Wulong Town, Yongning Town, Yuanxi Town, Baihe Township, Zheshui Township, There are 39 towns including Lingjiang Town, Dongqing Town, Bamiao Town, Chanlin Township, Baiqiao Town, Tingzi Township, and Yunfeng Town.
The geographical coordinates are between 105°43′-106°28′ east diameter and 310°37′-32°10′ north latitude. The protected area is 3,500 hectares and the annual output is 7,000 tons.