Rheumatic Joint Wine
Rheumatic Joint Wine
[Drug Composition] Achyranthes root (without head) 15g Wind-Preventing Herb 20g Papaya 10g Aconite (prepared with licorice and honeysuckle water) 15g Clematis 10g Cinnamon Twig 15g Coix Seed 15g Ligusticum chuanxiong 15g Pine Knot 15g Angelica sinensis 15g Chicken Blood Vine 20g Mountain Dragon Root 40g Atractylodes lancea 25g White Peony Root 25g Wine-processed Bungarus multicinctus 25g Ginseng 20g Buddha’s Hand 25g Old Crane Grass 40g Licorice 20g Red Yeast Rice 40g Five-leaf Ginseng 40g羌活 15g Du Huo 10g Brown Sugar 3kg Honey 5kg
[Function and Indications] Dispel cold and wind, relieve dampness, activate blood circulation, and relieve pain. Used for joint pain, shoulder and back heaviness, and limb numbness.
[Dosage and Administration] Oral administration, twice daily, 15–30g per dose.
[Preparation Method] Clean and properly processed herbs are placed in a clean container, loaded into a reflux tank. Add 50L of 45° baijiu in three portions: 25L, 15L, and 10L. Add 400g of red yeast rice to color the mixture. Heat each portion to boiling for half an hour, collect the liquid, press the residue, combine the expressed juice with the three extraction liquors, mix thoroughly, store for one month, then settle and filter to obtain the final product.
[Precautions] Not for use by pregnant women. Store in a cool, shaded indoor area.
[Source] "Beijing Standardized Chinese Patent Medicine"