Yangxue Yufeng Jiu
Yangxue Yufeng Jiu
[Drug Composition] Fangfeng 90g, Duzhong (salt-processed) 90g, Qinjiao 90g, Chuan Niuxi 60g, Cansha 90g, Honghua 30g, Chuan Gexian 60g, Baiqiegen 120g, Qianghuo 30g, Biejia (processed) 30g, Chenpi 30g, Baizhu (stir-fried) 60g, Cang'erzi 60g, Gouqizi 120g, Danggui 60g, White sugar 2600g
[Function and Indications] Expel wind, activate blood. Used for limb numbness, joint pain, and waist-knee weakness caused by wind-cold.
[Dosage and Administration] Dissolve in 16 taels of white wine per bag, take as appropriate, but not exceeding 4 taels each time.
[Preparation Method] ① Ingredients: Process the above herbs according to prescription, weigh accurately, and keep white sugar separate. ② Crushing: Crush Fangfeng and Gouqizi and other fifteen herbs into coarse powder No. 3; crush white sugar into fine powder. ③ Percolation: Take the coarsely powdered herbs, add 5 times their volume of 50% ethanol, and extract via percolation. Recover ethanol from filtrate and concentrate to about 80 taels of thick paste. ④ Granulation: Mix the concentrated paste with white sugar powder evenly, sieve through 14–16 mesh, form granules, dry at room temperature or low temperature. During granule finishing, spray edible flavoring, seal tightly in a barrel, and pack after two days. One batch yields approximately 50g bags, 350 bags, with tolerance ±3%.
[Precautions] Hypertensive patients and pregnant women should avoid use.
[Source] "Manual of Chinese Pharmaceutical Preparations"