在我国川乌、草乌作为药用已有几千年的历史,早在《神农本草经》里把它列为下品。其生品有毒,在古代用它煎汁涂于箭头,以捕杀禽兽。经炮制后才能作为内服药之用,治疗寒湿痹痛、半身不遂、寒疝腹痛等症。川(草)乌炮制的历史悠久,早在汉代的《伤寒论》及《金匮要略》中就已有提出。到了唐代更增加了用水浸漂七天七夜的要求。从十四世纪起,已有姜汁炒、黑豆同蒸、豆腐同煮、酸醋和水同煮、甘草水浸及童便浸漂等等炮制方法。由于受到历史条件的限制,这许多方法至目前为止,全国大部分地区仍在沿用,致使川(草)乌的炮制品质量极不一 In China, Chuanwu and Caoxiu have been used for medicinal purposes for thousands of years. As early as in the “Shen Nong Ben Cao Jing”, it was listed as inferior. Its raw products are poisonous, and it was used in ancient times to apply arrowheads to its decoction to kill animals and animals. After being processed, it can be used as an internal medicine to treat cold-swelling pain, hemiplegia, abdominal pain, etc. The history of Sichuan (grass) and Ukrainian artillery was long ago, and it was already proposed in the Han Dynasty’s “Treatise on Febrile Diseases” and “Golden Chamber Outline.” In the Tang Dynasty, it increased the demand for seven days and seven nights. From the 14th century onwards, there have been concocting methods such as ginger frying, black bean steaming, tofu cooking, sour vinegar and water cook, licorice water dipping, and dip brewing. Due to the constraints of historical conditions, many of these methods have so far been used in most parts of the country, resulting in extremely poor quality of artefacts in Sichuan (Grass) and Uzbekistan.