Objective: To study the processing research history situation and modern application of the Radix Scutellaria fried with wine. Method: The review has mainly contained the evolution of the processing history

the records of the processing procedures

the situation of processing technology

the variations of the chemical constituents and the pharmacological actions after being processed Radix Scutellaria fried with wine. Result: The processing method of Radix Scutellaria fried with wine

which has been recorded in the processing procedures of many provinces and was described as early as in the Tang dynasty. At present

it has not been well studied on the modern processing technology

chemical constituents and pharmacological activities. Conclusion: It is necessary to research on the chemical constituents and pharmacological activities of wine Radix Scutellaria deeply and systematically to reveal its processing principle and standardize its processing technology.