Chinese Herb Preparations Explained: Pao Zhi Processing (Why It Matters)

In Traditional Chinese Medicine (TCM), herbs aren’t always used “as-is.” A single herb can be sold as raw, prepared, wine-processed, honey-fried, or salt-fried—and that’s not random marketing. It’s part of an established tradition called Pao Zhi, which refers to the processing methods used to transform crude herbs before they’re included in formulas.

If you’ve ever looked at an herb label and wondered:

• “Do I need the raw version or the prepared one?”

• “Why does this product say wine-fried or honey-processed?”

• “Does processing change what the herb is traditionally used for?”

This easy-to-follow guide is here to make it simple.

We’ll cover:

• What Pao Zhi is (in plain English)

• The most common processing methods you’ll see

• A classic real-world example (Rehmannia: raw vs prepared)

• How to shop smart (so you buy the right form the first time)

Note: This page is educational and uses traditional TCM terminology. It’s not medical advice and is not intended to diagnose, treat, cure, or prevent disease.

What Is Pao Zhi?

Pao Zhi is the traditional processing of Chinese herbs using methods like:

Stir-frying
Steaming
Boiling
Roasting
Quick-frying

Mixing with liquids such as honey, wine, vinegar, salt water, or ginger juice

The goal is to modify the herb’s properties in ways that practitioners describe as:

making the herb gentler or more balanced

reducing harshness or irritability (when applicable)

shifting how the herb is traditionally used in a formula

helping match the herb form to a person’s pattern and constitution

Why Processing Matters (The “Same Herb” Can Behave Differently)

In TCM, processing is not an afterthought—it’s part of how herbs are traditionally matched to a person.

Think of it like cooking food:

• Raw onions are sharper

• Cooked onions are sweeter and softer

Same ingredient… different effect.

Chinese herb processing works with the same idea: heat + time + method (and sometimes liquids) can change an herb’s traditional “temperature,” intensity, and how it’s typically used.

The Most Common Chinese Herb Processing Methods (Explained Simply)

Below are several methods your practitioner may reference, and what they’re traditionally meant to accomplish.

1) Dry Frying (Stir-Frying Without Oil)

What it is: Stir-frying the herb in a dry pan (no oil).
Why it’s used (traditional language): Often described as improving digestibility and “directing” the herb toward the Spleen and Stomach systems.

2) Salt-Frying (Salt Water Processing)

What it is: Stir-frying with a small amount of salt water.
Why it’s used: Traditionally said to “guide” actions toward the Kidney system, supporting Yin while moderating heat.

3) Honey-Frying

What it is: Coating the herb in honey and gently stir-frying.
Why it’s used: Often described as nourishing and moistening, and used for herbs traditionally associated with tonifying or gentle support.

4) Vinegar-Frying

What it is: Processing the herb with vinegar.
Why it’s used: Traditionally associated with astringing and “directing” effects. In some cases, used to modify harshness.

5) Wine-Frying (Rice Wine Processing)

What it is: Processing with wine (often rice wine).
Why it’s used: Traditionally described as helping “unblock channels” and support circulation-focused uses in classic language.

6) Ginger Juice Processing

What it is: Stir-processing with ginger juice.
Why it’s used: Traditionally described as warming the middle (Stomach area) and improving tolerance for certain herbs.

7) Quick-Frying (High Heat, Fast Method)

What it is: High-temperature frying for a shorter time.
Why it’s used: Often described as moderating harsh properties and reducing irritability (when applicable).

8) Boiling / Steaming (Sometimes With Liquids)

What it is: Boiling or steaming the herb, sometimes with an assisting liquid.
Why it’s used: Traditionally used to transform the herb’s nature and shift its classical category.

Classic Example: Rehmannia (Raw vs. Prepared)

One of the clearest examples of why processing matters is Rehmannia root (Di Huang).

Sheng Di Huang (Raw Rehmannia)

• Traditionally described as cold in nature

• Used in patterns involving heat and a need to support fluids/Yin (TCM framework)

Shu Di Huang (Prepared Rehmannia)

• Traditionally processed by steaming (often with wine in many lineages)

• Traditionally described as more tonifying and slightly warm

• Used to nourish Blood, Yin, and Essence (classic category language)

Takeaway: It’s not “one is better.” It’s one is more appropriate depending on the person and goal.

What You’ll See on Labels (and What It Usually Means)

Here are common terms that appear on product pages:

• Raw / Sheng (生)

• Prepared / Shu (熟)

• Wine-processed / Jiu Zhi (酒炙)

• Honey-processed / Mi Zhi (蜜炙)

• Vinegar-processed / Cu Zhi (醋炙)

• Salt-processed / Yan Zhi (盐炙)

• Ginger-processed (often written in English)

If you’re following a practitioner’s formula, match the processing method exactly unless they say substitutions are okay.

Don't Make These Mistakes

Most product confusion happens here:

✅ Someone buys an herb because the name matches…
❌ but the practitioner wanted a processed version…
➡️ and the customer ends up needing to repurchase.

This is why you’ll see multiple versions of the same herb.

What to Look for

• Correct plant species (identity matters)

• Fresh aroma and clean appearance

• Properly dried and stored (sealed packaging)

• No fillers, dyes, or hidden additives

• Transparent sourcing and quality standards

FAQ 

What is Pao Zhi?

Pao Zhi is the traditional processing of Chinese herbs using methods like stir-frying, steaming, boiling, roasting, and processing with liquids such as honey, wine, vinegar, salt water, or ginger juice.

Why are some herbs wine-processed or honey-processed?

In traditional practice, assisting liquids are used to change an herb’s character and support different classical uses—often described as shifting direction, tolerance, or overall nature.

Do I need the processed version of an herb?

Not automatically. The best version depends on the formula goal and the person’s pattern. If a practitioner recommended a specific processed form, match it.

Can I substitute raw for prepared herbs?

Sometimes—but substitutions can change the traditional intent of a formula. When in doubt, ask your practitioner or follow the product form specified.

Ready to choose the right herb the first time?
Shop herbs that clearly label the form + processing method, and look for transparent handling and quality standards.

✅ Shop Single Herbs for Tea + Decoction
✅ Shop Traditional Formula Ingredients

Raw vs. Prepared Chinese Herbs — What’s Different?

References
Scientific & PubMed References on Chinese Herb Processing (Pao Zhi)

The following peer-reviewed scientific articles provide additional information on traditional Chinese herb processing methods (Pao Zhi), including stir-frying, steaming, wine-processing, honey-processing, and preparation of herbs such as Rehmannia root.