Duohuo Jinya Wine
Duohuo Jinya Wine—originally named "Duohuo Wine"
[Drug Composition] Angelica pubescens (without root head) one catty, gold tooth, fine cinnamon (without buds and leaves), kochia fruit, wild mustard, prepared rehmannia (cut, dried), hibiscus root, angelica (without branches), processed aconite (roasted, skin and umbilicus removed), eucommia, zanthoxylum (eyes and closed seeds removed, stir-fried until sweat appears), each four parts
[Function and Indications] Treats "meat atrophy," muscle numbness, and generalized heavy pain.
[Dosage and Administration] Warmly take two heaping tablespoons, three times daily, gradually increasing dosage.
[Preparation Method] The eleven herbs, except gold tooth, are finely chopped and placed in a silk bag. Soak in five sheng of clear wine, seal the container with clay. In summer, let it steep for three nights; in winter, for five nights. When the wine is ready, crush the gold tooth into powder, place it in a large silk bag.
[Source] Song Dynasty, *Holy Benevolent Medical Records*