習性：

主產于江蘇、河南、山東、江西、遼寧等地

Growth habit:

Primarily produced in the Chinese provinces of Jiangsu, Henan, Shandong, Jiangxi, Liaoning.

性狀：

乾燥塊莖呈圓錐形或扁卵圓形，上圓下尖，長2.5~5cm，直徑1.5~3.5cm；表面黃白色或灰黃色，細膩或粗糙不平，有刀削痕跡，並有密集的點狀鬚根痕，略呈橫向環狀排列，兩側面有突起，凹凸不平；質堅實，極難折斷，入水下沉。切斷面平坦，黃白色或灰白色，向內色較深，中間有多數不明顯的維管束小點；氣微弱，味淡，嚼之微有麻辣感。

Macroscopic Features:

Conical or flat oval shape, round top and pointed bottom, 2.5~5cm long, 1.5~3.5cm diameter; Externally yellowish-white or grayish-yellow, smooth or rough, with scars from cutting, and dense spotted rootlet scars, slightly horizontal circular arrangement, both sides have projections, uneven; firm texture, very hard to break, sinks in water. Cut surface is flat, yellowish-white or grayish-white, dark towards center, center has numerous indistinct vascular bundles, faint odor, tasteless, spicy sensation when chewed.

辛、苦，性平

Acrid, bitter, neutral

主治

破血行氣，消積止痛。適用於多種腫瘤，以及血瘀氣滯、腹部結塊、肝脾腫大、經閉腹痛、食積脹痛等

Treats

Breaks blood, moves qi, resolves accumulation, stops pain. Apply to various cancer, and blood stasis and qi stagnation, abdominal mass, liver and spleen swelling, amenorrhea with abdominal pain, food accumulation and swelling pain.

醋三棱：取淨三棱片，照醋炙法炒至色變深。每100Kg三棱，用醋15kg。呈圓錐形，略扁，長2~6cm，直徑2~4cm。表面黃白色或灰黃色，有刀削痕，鬚根痕小點狀，略呈橫向環狀排列。斷面褐色，體重，質堅。

More to learn:

Vinegar san leng: Fry san leng slices followed the vinegar process until darken in color. Every 100kg san leng need 15kg vinegar. Conical, slightly flat shape, 2~6cm long, 2~4cm diameter. Externally yellowish-white or grayish-yellow, with scar from cutting, small spotted rootlet scars in slightly horizontal circular arrangement. Fractured surface is brown, heavy in weight, firm texture.