Nine Vine Wine
Nine Vine Wine
[Drug Composition] Four taels each of Green Vine, Hook Vine, Red Vine, Ding Gong Vine, Mulberry Network Vine, Dodder Vine, Heavenly Immortal Vine, and Yin Di Fern (known as Di Cha, using the root); two taels each of Honeysuckle Vine and Five-Flavor Fruit Vine (commonly known as Red Nei Xiao)
[Function and Indications] Treat chronic wind-stroke, hemiplegia due to stroke, stiff sinews and tendons, persistent pain day and night, unbearable crying and shouting.
[Usage and Dosage] Take one bowlful each time, three times daily; take after meals if the condition is in the upper body, on an empty stomach before meals if in the lower body.
[Preparation Method] Cut finely, place in a porcelain jar with one large dou of aged alcohol free of ash. Wrap the herbs tightly in pure cotton cloth and submerge them in the wine. Seal the jar tightly to prevent air leakage. Soak for seven days in spring and autumn, ten days in winter, five days in summer.
[Source] Ming Dynasty · "Medical Corrective Records"
Comment: Ancient people believed vines have the function of promoting circulation through meridians. This formula uses nine types of vine herbs, aiming to dispel wind and unblock meridians, reflecting an ancient method of herbal thinking.