🌿 Qingnang Medicinal Wine
Qingnang Medicinal Wine
[Drug Composition] Atractylodes (soaked in rice wash, stir-fried), Wu Yao, Achyranthes (without head), Eucommia (stir-fried with ginger juice) each 2 taels, Tangerine Peel, Magnolia Bark (stir-fried with ginger juice), Angelica Sinensis, Citrus Aurantium (pulp removed, stir-fried with bran), Curcuma, Areca Nut, Chaenomeles each 1 tael, Ligusticum Chuanxiong, White Peony, Platycodon (head removed), White芷, Poria (bark removed), Pinellia (stir-fried with ginger juice), Ephedra, Cinnamon, Stephania, Licorice each 1 tael
[Function and Indication] For men and women suffering from combined wind-damp, waist and knee pain; or due to sitting or lying in damp places, recent exposure to rain and dew, full-body joint pain; suitable for cold-damp conditions.
[Dosage and Administration] Drink according to tolerance; after use, dry the residue into powder, mix with wine paste to make pills the size of sesame seeds. Take 70–80 pills each time, swallow with wine on an empty stomach.
[Preparation Method] Chop the above herbs finely, pack in a hemp cloth bag, pour 3 dou of wine, suspend the bag in a jar, seal the jar mouth tightly, boil in a pot for about one hour, then remove and let sit for three days before filtering out the residue.
[Source] Ming Dynasty · <Wanbing Hui Chun>