Atractylodes macrocephala (de-reeded, soil-fried) 60g, Atractylodes lancea (prepared with rice water, stir-fried with salt water) 60g, Aurantii Fructus Immaturus (stir-fried with bran) 60g, Pericarpium Citri Reticulatae (white part removed) 60g, Poria (peeled) 60g, Pinellia Ternata (boiled dry with alum,皂角, and ginger water) 60g, Arisaema (prepared the same way) 60g, Coptis Chinensis (ginger-fried) 60g, Scutellaria Baicalensis (wine-fried) 60g, Angelica Sinensis (washed with wine) 60g, Crataegus Pinnatifida (pitted) 60g, Sinapis Alba (stir-fried) 60g, Paeonia Lactiflora (wine-fried) 60g, Ginseng 15g, Aucklandia Lappa 3g.

bubble_chart Preparation and Dosage

Grind into a fine powder, then cook with 180 gm of Shenqu, 150 ml of ginger juice, and 200 ml of bamboo sap to form a paste.

bubble_chart Efficacy

Resolving phlegm, clearing heat, regulating qi, and eliminating dampness.

bubble_chart Indications

Dizziness in the head, numbness in the limbs.