Abstract： From the Shennong's Classic of Materia Medica to the present day,Rheum officinale(Da huang)taste of rhubarb is bitter,while the Dunhuang ancient book Fuxingjue records that Rheum officinale is a type of salty medicine,belonging to the category of wood in fire,which is different from the definition of bitter taste of Rheum officinale in traditional Chinese medicine throughout history.Moreover,from the"Tang-ye-jing-fa map"system included in the Fuxingjue,it can be seen that Rheum officinale,which has a bitter taste and can clear the heart and heat,and a salty taste that can clear the lungs and promote bowel movements,is more likely to have a salty taste.This article conducts a matching analysis of the pharmacological and functional properties of Rheum officinale by consulting historical herbal records related to its origin,alias,origin,and efficacy,combined with the characteristics of the five flavors in the theoretical system of"Tang-ye-jing-fa map".It also explains the formulas of Sanhuang Xiexin decoction,Dachengqi decoction and Daxianxiong decoction containing Rheum officinale,demonstrating the possibility of Rheum officinale having a salty taste.Intended to provide new ideas for the understanding of traditional Chinese medicine taste and the clinical formulation and compatibility application of rhubarb based on the theory of"Tang-ye-jing-fa map"and combining pharmacological theory and efficacy pharmacology.