🌿 Numbness and Pain—Lama Dangshen Chuanxiong Wine
Lama Dangshen Chuanxiong Wine—originally named "Lama Wine"
[Drug Composition] Walnut Meat, Longan Meat each four liang; Goji Berry, Polygonum Multiflorum, Rehmannia glutinosa (prepared) each one liang; Atractylodes, Angelica, Ligusticum, Eucommia, Taxillus, White Peony Root, Siegesbeckia Herb, Poria, Moutan Bark each five qian; Cardamom, Wu Yao each two qian five fen
[Function and Indications] Treat hemiplegia after stroke, numbness and pain.
[Usage and Dosage] Take as appropriate.
[Preparation Method] The sixteen herbs are placed in a silk bag, put into a porcelain jar, soaked in 2.5L of pure wine, steamed over water until concentrated, cool, then add 7.5L of flower-scented distilled liquor, seal for seven days to complete.
[Source] Qing Dynasty · "Sui Xi Ju Yinshi Pu"
Comment: Compared to Lama Wine, this formula adds Angelica, Ligusticum, Eucommia, thus enhancing kidney-tonifying and blood-activating functions, more suitable for patients with blood deficiency and weak constitution.