Zhibu Liangyi Hwangqi
Huangqi, originally named Huang Qi, is the root of a perennial herbaceous plant in the legume family. In ancient China, the great pharmacologist Li Shizhen said: “Ying means long-lasting. Since Huangqi is yellow in color, it is the foremost tonic herb, hence its name.” However, due to differences in origin, Huangqi has many other names. Those grown in Mianshan, Shanxi Province, are short, soft, and rich in powder, known as Mian Huangqi or Mian Qi—famous authentic medicinal material. Those from Hunyuan, Shanxi, are called Xi Huangqi or Xi Qi—also high-quality Huangqi. Those from Heilongjiang and Inner Mongolia are known as Bei Huangqi or Bei Qi—loose skin, tight flesh, sweet and fragrant taste, also of good quality. Additionally, roots of several closely related species in the same family and genus are also used as Huangqi, but their quality is far inferior.
Huangqi is an ancient Chinese medicine. It was listed as a top-grade herb in the first pharmacopeia, *Shen Nong Ben Cao Jing*, during the Eastern Han Dynasty. Due to its long history of use and consistently effective results, it is renowned as a precious herb for replenishing both qi and blood. TCM theory holds that Huangqi is warm in nature and slightly sweet, capable of replenishing the entire body’s qi, and possesses functions including raising yang, consolidating the exterior, stopping sweating, promoting pus discharge and tissue regeneration, diuresis, reducing edema, and stabilizing pregnancy while enriching blood. It shows remarkable efficacy for anemia, edema, physical weakness with excessive sweating, fetal instability, uterine prolapse, qi and blood deficiency, and general debility. Many classic formulas, such as “Yu Ping Feng San,” “Fang Ji Huang Qi Tang,” and “Dang Gui Bu Xue Tang,” are primarily based on Huangqi. Ancient physicians not only used Huangqi to treat diseases but also to tonify the body. The *Leng Lu Yi Hua* records “Huangqi congee”: select high-quality Huangqi (30–60 grams), add sufficient water, decoct into concentrated juice, remove residue, add 2 liang (about 100 grams) of rice and a small amount of brown sugar, continue cooking until nearly done, then add 1 gram of dried tangerine peel powder, boil briefly. Consume twice daily, morning and evening. This congee strengthens the spleen and stomach, nourishes vital energy. Folk remedies such as stewed Huangqi with jujubes, Huangqi stewed chicken, and Huangqi boiled black beans are even more delicious and highly nourishing. Regular consumption enhances vitality, strengthens constitution, improves complexion, and prolongs life.
Modern scientific analysis reveals Huangqi contains polysaccharides, monosaccharides, flavonoids, alkaloids, saponins, and other components. For internal use: 3 grams of saponins, 5 grams of spina gleditsiae, 6 grams of angelica, 9 grams of ligusticum. Decoct and take orally.
2. For post-surgical abscesses with pus discharge and non-healing ulcers: 9 grams of Huangqi, 9 grams of ginseng, 6 grams of licorice, 3 grams of schisandra, 9 grams of ginger, 9 grams of poria, 9 grams of oyster shell. Decoct and take orally.
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