醉仙汤

Source

The book Yan Ke Chan Wei

Ingredients

• Qiang Huo 3 g,
• Fang Feng 3 g,
• Chai Hu 3 g,
• Cang Zhu 3 g,
• Bai Zhi 3 g,
• Chuan Xiong 3 g,
• Dang Gui 3 g,
• Sheng Di 3 g,
• Huang Bo 3 g,
• Niu Xi 3 g,
• Du Zhong 3 g,
• Xiang Fu 3 g,
• Fu Ling 3 g.

Explanation

Sheng Di: Nourishing yin and clearing heat.

Dang Gui: Tonifying blood and regulating menstruation.

Huang Bo: Clearing heat and removing toxicity.

Chai Hu: Being bitter and pungent in flavor and slightly cold in nature, tending to distribute so as to disperse pathogenic factors from the superficies of the body.

Niu Xi and Du Zhong: Tonifying the liver and kidney, strengthening tendons and bones.

Qiang Huo: Dispersing wind-cold-dampness pathogens in the exterior.

Fang Feng and Cang Zhu: Inducing diaphoresis to remove dampness and assisting Qiang Huo in relieving exterior syndrome.

Chuan Xiong and Bai Zhi: Dispersing wind-cold pathogens, relieving arthralgia due to pathogenic dampness, promoting the flow of Qi and blood.

Fu Ling: Inducing diuresis and draining dampness, invigorating the spleen and inducing tranquilization.

Xiang Fu: Soothing the liver and regulating qi, regulating menorrhea and alleviating pain.

Effect

Tonify the liver and kidney, strengthen tendons and bones，invigorate qi and tonify blood.

Indications

Qi and blood deficiency due to old age.

Administration

Decoct in water 250 ml with millet wine 250 ml for oral dose to be taken.