紫苏梗（二钱半） 青皮 芍药 大腹皮 陈皮（各一钱） 木通 半夏（各八分） 官桂（六分）
赤茯苓 桑皮（炒，各五分） 水二钟，姜三片，灯心十茎；煎八分，食前服。
真紫苏子（炒，捶碎，一钱） 半夏（制） 大腹皮 草果仁 浓朴（制） 木香 陈皮（去白） 木
通白术 枳实（麸炒，各一钱） 人参（五分） 甘草（炙，三分） 水一钟，姜五片，煎八分，食
远服。
桑白皮（炒） 陈皮 茯苓 大腹皮 香附（炒，各一钱） 紫苏（一钱半） 桔梗 枳壳（各八分）
草果仁（七分） 五味子（十二粒） 水二钟，姜三片，煎八分，入盐少许，食前服。
白术（一钱五分） 枳壳（麸炒） 浓朴（姜制） 陈皮 半夏 茯苓 山楂肉 神曲（炒）
麦芽（炒） 萝卜子（炒，各一钱） 水二钟，姜三片，煎八分服。
三棱 蓬术 青皮 半夏曲 陈皮 藿香 桔梗 枳壳（炒） 香附（炒） 益智
（各一钱半） 甘草（炙，半钱） 分作二帖，每帖用水二钟，生姜三片，枣一枚，煎一钟，去
渣，食远服。
赤芍药 生地黄 当归须（酒洗，各一钱半） 桃仁（去皮尖，炒） 红花（酒洗） 香附（童便浸，各一
钱） 川芎 牡丹皮 玄胡索 蓬术（各八分，炮） 三棱（炮） 青皮（各七分） 水二钟，煎七分，
空心服。
Radix Perillae Caulis (Erqianban, 2.5 qian), Qingpi (Green Tangerine Peel), Shaoyao (Peony Root), Fudupi (Greater Betel Nut Peel), Chenpi (Aged Tangerine Peel) (each Yi qian, 1 qian), Mutong (Akebia Stem), Banxia (Pinellia Tuber) (each Bafen, 0.8 fen), Guangui (Cinnamon Twig) (Liu fen, 0.6 fen), Chifuling (Red Poria with Red Branch), Sangbipi (Mulberry Bark) (stir-fried, each Wufen, 0.5 fen). Add two zhong of water, three slices of Shengjiang (Fresh Ginger), and ten stems of Dengxincao (Juncus Effusus); decoct until eight-tenths remains, take before meals.
Zhen Zisuzi (True Perilla Seed) (stir-fried, crushed, Yi qian, 1 qian), Zhizhi Banxia (Prepared Pinellia Tuber), Fudupi (Greater Betel Nut Peel), Caoguoren (Tsaoko Cardamom Seed), Zhizhi Houpo (Prepared Magnolia Bark), Muxiang (Costus Root), Qu Bai Chenpi (Chenpi without white pith), Mutong (Akebia Stem), Baizhu (Atractylodes Macrocephala Rhizome), Mai Chao Zhishi (Bran-stir-fried Immature Bitter Orange) (each Yi qian, 1 qian), Renshen (Ginseng Root) (Wu fen, 0.5 fen), Zhi Gancao (Honey-fried Licorice Root) (San fen, 0.3 fen). Add one zhong of water, five slices of Shengjiang (Fresh Ginger); decoct until eight-tenths remains, take long after meals.
Chao Sangbaipi (Stir-fried Mulberry Bark), Chenpi (Aged Tangerine Peel), Fuling (Poria), Fudupi (Greater Betel Nut Peel), Chao Xiangfu (Stir-fried Cyperus Rhizome) (each Yi qian, 1 qian), Zisu (Perilla Leaf) (Yiqianban, 1.5 qian), Jiegeng (Platycodon Root), Mai Chao Zhike (Bran-stir-fried Aurantium Fruit) (each Bafen, 0.8 fen), Caoguoren (Tsaoko Cardamom Seed) (Qifen, 0.7 fen), Wuweizi (Schisandra Berry) (twelve grains). Add two zhong of water, three slices of Shengjiang (Fresh Ginger); decoct until eight-tenths remains, add a small amount of Yan (Salt), take before meals.
Baizhu (Atractylodes Macrocephala Rhizome) (Yiqianwufen, 1.5 qian), Mai Chao Zhike (Bran-stir-fried Aurantium Fruit), Jiang Zhi Houpo (Ginger-prepared Magnolia Bark), Chenpi (Aged Tangerine Peel), Banxia (Pinellia Tuber), Fuling (Poria), Shan Zha Rou (Hawthorn Flesh), Chao Shenqu (Stir-fried Medicated Leaven), Chao Maiya (Stir-fried Barley Sprout), Chao Luobozi (Stir-fried Radish Seed) (each Yi qian, 1 qian). Add two zhong of water, three slices of Shengjiang (Fresh Ginger); decoct until eight-tenths remains, then take.
Sanleng (Sparganium Rhizome), Pengzhu (Curcuma Zedoaria Rhizome), Qingpi (Green Tangerine Peel), Banxia Qu (Pinellia Fermented Medicinal Leaven), Chenpi (Aged Tangerine Peel), Huoxiang (Patchouli Herb), Jiegeng (Platycodon Root), Chao Zhike (Stir-fried Aurantium Fruit), Chao Xiangfu (Stir-fried Cyperus Rhizome), Yizhi (Alpinia Oxyphylla Fruit) (each Yiqianban, 1.5 qian), Zhi Gancao (Honey-fried Licorice Root) (Ban qian, 0.5 qian). Divide into two doses; for each dose, use two zhong of water, three slices of Shengjiang (Fresh Ginger), and one Zao (Jujube); decoct until one zhong remains, strain, and take long after meals.
Chi Shaoyao (Red Peony Root), Sheng Dihuang (Rehmannia Root prepared fresh), Jiuxi Danggui Xu (Wine-washed Angelica Sinensis Taproot Tip) (each Yiqianban, 1.5 qian), Tao Ren (Peach Seed) (skin and tip removed, stir-fried), Honghua (Safflower Flower) (wine-washed), Tongbian Xiangfu (Cyperus Rhizome soaked in children's urine) (each Yi qian, 1 qian), Chuanxiong (Ligusticum Wallichii Rhizome), Mudanpi (Moutan Cortex), Yuanhusuo (Corydalis Rhizome), Pao Pengzhu (Fired Curcuma Zedoaria Rhizome) (each Bafen, 0.8 fen), Pao Sanleng (Fired Sparganium Rhizome), Qingpi (Green Tangerine Peel) (each Qifen, 0.7 fen). Add two zhong of water; decoct until seven-tenths remains, take on an empty stomach.