The Efficacy and Functions of Fried White Peony Root (Paeoniae Radix Alba) in Traditional Chinese Medicine

White peony root (Bai Shao) is a commonly used traditional Chinese medicinal herb, sometimes mistakenly referred to as "Huang Qin," and is frequently processed by stir-frying for use in herbal formulations. Stir-fried white peony root has the effects of warming the middle burner, tonifying deficiency, moistening dryness, and relieving pain. It is used to treat conditions such as chronic gastritis, indigestion, stomachache, and diarrhea. It can also be used in treating liver diseases including hepatitis, liver cirrhosis, cholecystitis, and gallstones. Additionally, it helps prevent cardiovascular and cerebrovascular diseases, promotes blood circulation, lowers blood pressure, improves blood quality, and enhances immune function, thereby helping prevent colds and mumps. Furthermore, it aids in detoxification, removing toxins from the liver, improving liver function and reducing liver inflammation, enhancing the liver's resistance to disease, and promoting liver regeneration.