Hugu Lingyang Wine
Hugu Lingyang Wine—originally named "Hugu Jinjiu Fang"
[Drug Composition] Tiger leg bone (coated with butter, roasted until yellow) five liang, Antelope horn powder, Sour jujube seed (slightly roasted), Pig pepper root, each one liang; Acanthopanax bark two liang; Fructus aurantii (wheat bran stir-fried until slightly yellow), Salvia miltiorrhiza, Ligusticum chuanxiong, Cinnamon heart, Lycium root bark, each one liang; Fresh dried Rehmannia two liang
[Function and Indications] Treat liver exhaustion, joint pain, and tendon contraction.
[Dosage and Administration] Take one bowl warm before meals.
[Preparation Method] Finely chop the herbs, place in a fine silk bag; soak in one dou five sheng of good clear wine. After seven days, open and consume.
[Source] Song Dynasty, "Taiping Shenghui Fang"; Ming Dynasty, "Puji Fang"