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Panax notoginseng is native to southwestern China and is mainly grown on the slopes of mountainous areas. The locals call it Sanqi or Tianqi.
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The root and rhizome of P. notoginseng can be grounded and used internally for blood tonic and health care, and externally to treat bruises and stop bleeding.
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Of them, Panax notoginseng-steamed chicken (三七汽锅鸡,sān qī qì guō jī) is a popular dish in Yunnan.
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Firstly, clean and cut the chicken into pieces.
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Then clean the fibrous root, slice the carrots, ginger and onions and spread them evenly over the bottom of the Qiguo (a traditional earthenware stewing vessel, usually made of purple earthenware from Jianshui, Yunnan Province).
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Blanch the chicken, skimming the foam…
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…and then lay the chicken on top of the Qiguo.
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Put in some dried goji berries, dried jujube fruits and scallions, and then put the blanched chicken stock to the Qiguo.
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Place the whole Qiguo into a heated steamer and steam for about 1 hour.
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The roots can also be stir-fried with pork.
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Fresh or dried flowers can be used for making omelettes.
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…and making tea.
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Local people rarely utilize the seeds and generally use them for seedlings. According to legend, “The seeds of P. notoginseng cannot be eaten, and if you eat them, you will get sick. Even P.x notoginseng may disappear or there will be disasters.”
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However, one informant uses the oil extracted from the seeds to make hand cream.
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The survey group.