“After a systematic review of ancient Chinese herbs, medical texts, prescriptions, and modern literature, the research team delved into the historical changes and quality evaluation of the Chinese wolfberry. Euryale ferox, formerly known as "chicken head fruit" in ancient times, was officially named "Euryale ferox" after the Ming Dynasty. Its base was originally the Euryale ferox plant in the water lily family. With artificial domestication, the varieties of water chestnut gradually differentiated into northern water chestnut and southern water chestnut. According to ancient literature, Shandong, Jiangsu, Henan and other places are the main production areas of Chinese wolfberry, among which the Su wolfberry produced in Suzhou is highly regarded. In terms of quality evaluation, water chestnuts with plump particles, white cross-section, sufficient powder, and no broken powder are considered high-quality. The harvest time is mainly in August or autumn. In terms of processing methods, in ancient times, there were mainly methods such as peeling and making flour, steaming and pounding flour, sun drying, and stir frying. Today, two mainstream methods have been formed: net processing and stir frying. Based on these research results, it is recommended to use the mature seeds of E. ferox in the classic formula Yihuang Tang, and refer to the stir frying method in the Pharmacopoeia of the People's Republic of China for processing. This discovery has important guiding significance for improving the medicinal quality and clinical efficacy of E. ferox.”