Feng Lixing Wine
Feng Lixing Wine
[Drug Composition] Ding Gong Teng 19.2kg White芷 1.6kg Acanthopanax 1.2kg Ephedra 3.2kg Green Wormwood Seed 1.6kg Angelica Tail 1kg Cinnamon Twig 1.6kg Fennel 1.2kg Ligusticum 1kg Clematis 1.6kg Stephania 1.2kg Jian Zhi 1kg Notopterygium 1.2kg Dictamnus 1.2kg White Wine (50°) 192kg
[Function & Indications] Expel wind and open meridians, dispel cold and relieve pain. Treats wind-cold-damp arthralgia, limb numbness, and joint pain.
[Usage & Dosage] Usual dose: oral, 15g each time, three times daily, on empty stomach. For severe pain, crush fresh ginger, mix with a small amount of wine, pour into bowl or cup, warm over water bath, frequently rub on affected area.
[Preparation Method] ① Warm soaking method: heat the soaking solution 1–5 times during soaking period, determined by final product color as quality standard—usually 2–3 times. Heating via water bath, indirect heating through piping. ② Cold soaking method: seal tightly, soak statically; shorter duration in summer/autumn, longer in spring/winter, typically 45–60 days. Inspect quality upon opening; if unsatisfactory, continue soaking.
[Source] Chinese Patent Medicine Research, 1979, (4): 39
Note: In Guangdong, this wine is known as "Feng Lixing Wind-Relieving and Trauma Wine." In Shanghai, it was once renamed "Pain Relief Wine." According to Shanghai Municipal Health Bureau Document No. 10 (79), it has now reverted to its original name, "Feng Lixing Wine."