Amomum villosum 30g, Pinellia ternata (prepared seven times) 30g, Apricot kernel (peeled, tip removed) 30g, Ginseng 30g, Licorice root (roasted) 30g, Poria cocos (peeled) 60g, Agastache rugosa leaves 60g, Dolichos lablab (lightly stir-fried with ginger juice) 60g, Chaenomeles speciosa 60g, Elsholtzia splendens 120g, Magnolia officinalis (prepared with ginger juice) 120g.

bubble_chart Preparation and Dosage

Take 12 grams each time, add 3 slices of ginger and 1 piece of jujube to 220 ml of water, decoct until reduced to 160 ml, remove the dregs, and take at any time.

bubble_chart Indications

Imbalance of the heart and spleen, failure of qi to ascend and descend, cholera spasm, vomiting and diarrhea, alternating chills and fever, phlegm and wheezing cough, chest and diaphragm stuffiness and fullness, blurred vision and headache, swelling of limbs, lethargy and fatigue, dark and scanty urine; cold-damage disease with undifferentiated yin-yang, summerheat injury with latent heat causing restlessness, or developing into dysentery; alcohol-induced irritability, thirst, and aversion to food.