Qing Pi
| Qing Pi in TCM:Explore the properties of Qing Pi according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Factoids:
English Name: citrus viride, immature orange peel, green tangerine peel
Pharmacuetical Name: Radix Stemonae
Properties: sweet, bitter, neutral
Temperature: neutral
Channels: ST, LV, GB
Flavors: sweet, bitter
Special Properties:
circulates qi, resolves food stagnation, reduces swelling
Actions / Indications:
- Spreads LV Qi and breaks up stagnant Qi (hernia pain,
distension and pain of chest, breast, hypochondriac regions)
- Dissipates clumps and nodules; Reduces stagnation
(SP or LV organ masses; food stagnation with qi stagnation causing pain,
distension or stifling sensation of epigastrium; for masses when qi
stagnation progresses to blood stasis)
Special Notes:
- Qing Pi and Chen Pi
are both warm and regulate qi and they are commonly used to harmonize
LV, SP, and ST. Qing Pi is stronger on breaking qi stagnation and focuses
on MJ/LJ while Chen Pi focuses on the UJ (chest and epigastriuim).
Contraindications:
- (cc: caution with qi deficiency)
Disclaimer: In accordance with our terms of service, by using this web site you agree that none of the information found on this web site constitutes medical advice. You should always consult your doctor before trying any particular food or herbal remedy to treat disease.
Folk remedies presented on this site are designed to address specifc TCM diagnoses, and are not one-size-fits-all. If you would like to learn more about Traditional Chinese Medicine (TCM) and how it relates to Chinese Nutrition, you can book in a free call with a licensed professional. There is no obligation to purchase.
[CLICK HERE for your free INITIAL CONSULTATION] |