Ginseng (de-reeded) 6 gm, Atractylodes macrocephala (de-reeded, stir-fried) 4.5 gm, Poria cocos (peeled) 15 gm, Angelica sinensis (washed with wine) 3.6 gm, Ligusticum chuanxiong 3.6 gm, Paeonia lactiflora (wine-fried) 3 gm, Rehmannia glutinosa (ginger juice-fried) 3 gm, Rehmannia glutinosa (ginger juice-fried) 3 gm, Arisaema erubescens (ginger juice-fried) 3 gm, Pinellia ternata (prepared with ginger) 3 gm, Citrus reticulata (washed with salt water) 2.4 gm, Notopterygium incisum 1.8 gm, Saposhnikovia divaricata 1.8 gm, Gastrodia elata 3 gm (oil removed), Achyranthes bidentata (de-reeded, washed with wine) 2.4 gm, Carthamus tinctorius (washed with wine) 1.2 gm, Salix babylonica 1.8 gm (0.3 gm in cold months), Scutellaria baicalensis (wine-fried) 2.4 gm, Phellodendron amurense (wine-fried) 0.9 gm (add 0.3 gm in summer), Ziziphus jujuba (stir-fried) 2.4 gm, Lindera aggregata 1.2 gm, Glycyrrhiza uralensis (roasted) 1.2 gm.

bubble_chart Preparation and Dosage

One dose is filed, decocted in water to remove the dregs, mixed with bamboo sap and ginger juice, and administered warm at dawn. If there is difficulty in speaking, add Acorus tatarinowii.

bubble_chart Indications

All apoplexy, left paralysis and right hemiplegia, hemiplegia, crooked mouth and eyes, sluggish speech, yawning and sneezing, dizziness and blurred vision, occasional pain in muscles and bones, or headache, palpitations in the heart, excessive phlegm-fire, and severe deficiency of blood and qi.