[Latin Name] Taraxacum officinale

[Plant Source] from China

[Specifications] Flavones 3%-20%

[Appearance] Brown fine powder

Plant Part Used:Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Function]

(1) It is a general stimulant to the system, but especially to the urinary organs, and is chiefly used in kidney and liver disorders;

(2) Dandelion is also used as a remedy for hemorrhoids, gout, rheumatism, eczema, other skin conditions, and diabetes.

(3) Dandelion is used to treat chronic ulcers, stiff joints, and tuberculosis. It is also used to induce milk production in nursing mothers and to soothe inflamed breast tissue.

[Pharmacological effects]

(1) the antibacterial action: made of injection to extract the dandelion staphylococcus aureus and have strong hemolytic streptococcus pneumoniae, to kill, meningococci, diphtheria bacili, pseudomonas aeruginosa, proteus, dysenteric bacili, typhoid bacillus and card he also must kill staphylococcus, fungi, viruses, and some of the leptospira bacterium.

(2)other function. Advantageous bravery,diuresis and bitter soa, mild diarrhea inferior.

[Applications]

Dandelions extract injection, decoction, tablet, syrup, etc for a variety of infection are dampness.the curative effects, including the upper respiratory tract infection and chronic bronchitis, pneumonia, contagious hepatitis, urinary tract infection, surgical disorders, surgery, dermatology inflammation and sepsis inflammation, typhoid, biliary feeling, mumps, etc.

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Music by Kevin MacLeod

https://incompetech.com/m/c/royalty-free/

Song: Slow Ska: ISRC: US-UAN-11-00838
Song: Peppy Pepe – ISRC: USUAN1100115
Song: Mining by Moonlight: ISRC: USUAN1200095
I have a Creative Commons License with Kevin MacLeod
and have the rights to use the music in this video.
Creative Commons License for Kevin MacLeod, Link…

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Company Information…
Information from…

https://en.wikipedia.org/wiki/Korean_noodles

Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as “guksu” in native Korean or “myeon” (cf. mien) in Sino-Korean vocabulary. Preparations with noodles are relatively simple and dates back to around BCE 6000 to BCE 5000 in Asia. In Korea, traditional noodle dishes are onmyeon, called guksu jangguk (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles), kongguksu (noodles with a cold soybean broth) among others. In royal court, baekmyeon (literally “white noodles”) consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon, with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer.

Memil guksu
Dangmyeon (당면; cellophane noodles) – made from sweet potato starch
Memil guksu (메밀국수) – buckwheat noodles similar to Japanese soba noodles
Olchaengi guksu (올챙이국수) – noodles made from dried corn flour which are eaten in mountainous places such as Gangwon Province
Gamja guksu (감자국수) – noodles made from a mixture of potato starch, rice flour, and glutinous rice flour[3]
Gamjanongma guksu (감자농마국수) – noodles made from potato starch that have a very chewy texture. It is a local specialty of Hwanghae Province
Milguksu (밀국수) – wheat flour noodles. While noodles were eaten in Korea from ancient times, productions of wheat was less than that of other crops, so wheat noodles did not become a daily food until 1945.
Dotori guksu – noodles made from acorn flour
Chilk guksu (칡국수) – noodles made from kudzu and buckwheat
Ssuk kalguksu (쑥칼국수) – noodles made from Artemisia princeps and wheat flour
Hobak guksu (호박국수) – noodles made from pumpkin and wheat flour
Kkolttu guksu (꼴뚜국수) – noodles made from buckwheat flour and wheat flour
Cheonsachae – half-transparent noodlesphoto made from the jelly-like extract left after steaming kombu, without the addition of grain flour or starch. The taste is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath saengseon hoe (sliced raw fish). Cheonsachae has a chewy texture and is low in calories.

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