Library

Mr. Zhania, an official of the Secretariat, was in his forties. He had a robust and sturdy physique. In the spring of the Bingchen year, while campaigning to Dongwuyu north of Yangzhou, he suddenly suffered from "Hongxiangjiao" (a condition characterized by swelling and pain in the lower legs). His entire body and limbs were slightly swollen. The pain was so severe that it could not be touched by hand, with the shins being particularly affected. He could not wear shoes and had to ride barefoot, holding the stirrups with both hands while resting his feet in a bamboo container. He came seeking help due to the urgency of his condition. I recalled the *Neijing* (Classic of Internal Medicine), which states: "Fluid retention originates internally but manifests as edema primarily in the upper parts." It also states: "All pain is due to excess; when blood is excessive, it should be drained." Therefore, I used a three-edged needle to puncture the swollen areas multiple times. Blood spurted out, reaching a height of over two chi, then flowed down like a thread onto the ground, amounting to approximately half a sheng. The blood was dark purple and black. Immediately after, the swelling subsided and the pain decreased. He then took Danggui Niantong Tang (Cinnamon Twig and Angelica Decoction for Damp-Heat Pain) at a dose of one liang and half. That night, he was able to sleep. After taking another dose the next day, he recovered.

The *Bencao Shiji* (Ten Categories of Materia Medica) states: "Dispersing agents can remove stagnation; unblocking agents can eliminate obstruction." The *Neijing* states: "When dampness dominates internally, treat it with bitter-warm herbs." Qianghuo (Notopterygii Rhizoma et Radix) is bitter and acrid, penetrating the joints to overcome dampness. Fangfeng (Saposhnikoviae Radix) is sweet and acrid, warm, dispersing retained dampness in the meridians; thus, they serve as the chief herbs. Water nature is moistening and tends downward. Shengma (Cimicifugae Rhizoma) and Gegen (Puerariae Radix) are bitter, acrid, and neutral. Their thin flavors represent yang within yin, guiding the medicinal action upward and dispersing via bitter flavor. Baizhu (Atractylodis Macrocephalae Rhizoma) is bitter, sweet, and warm, harmonizing the middle jiao and overcoming dampness. Cangzhu (Atractylodis Rhizoma) is light and floating, with vigorous qi, capable of removing dampness from the skin and interstices; thus, they serve as deputy herbs. When blood is stagnant and does not flow, pain occurs. Dangguishen (Radix Angelicae Sinensis - root body) is acrid and warm, dispersing stasis and ensuring that qi and blood return to their proper locations. Renshen (Ginseng Radix) and Gancao (Glycyrrhizae Radix) are sweet and warm, tonifying the spleen and stomach, nourishing healthy qi, and preventing bitter-cold herbs from damaging the stomach. Zhang Zhongjing stated: "When damp-heat combines, it causes vexing pain in the limbs and joints." Kushen (Sophorae Flavescentis Radix), Huangqin (Scutellariae Radix), Zhimu (Anemarrhenae Rhizoma), and Yinchenhao (Artemisiae Scopariae Herba) are bitter and cold, using bitterness to drain heat. All herbs processed with wine or stir-fried follow this principle. Treating dampness without promoting urination is incorrect therapy. Zhuling (Polyporus) is sweet, warm, and neutral; Zexie (Alismatis Rhizoma) is salty and neutral. Using bland flavors to leach out dampness, they also guide away retained fluid retention; thus, they serve as assistant herbs. The combination of flavors and properties allows for the simultaneous dispersion of dampness from above and below, enabling the stagnated qi to become unblocked.

[Danggui Niantong Tang] treats diseases caused by damp-heat, manifesting as vexing pain in the limbs, heaviness in the shoulders and back, discomfort in the chest and diaphragm, dampness sinking into the shins, and unbearable swelling and pain.
Ingredients: Gancao (Zhi/Cured) (Yinchenhao/Jiu Chao/Wine-fried) (Jiu Huangqin/Wine Scutellaria) Qianghuo (each 0.5 liang); Fangfeng; Zhimu (Jiu Xi/Wine-rinsed); Zhuling (Qu Pi/Peel removed); Zexie; Dangguishen (each 3 qian); Kushen (Jiu Xi/Wine-rinsed); Shengma; Huangqin (Chao/Stir-fried); Renshen; Gegen; Cangzhu (each 2 qian); Baizhu (1.5 qian).
Preparation and Administration: Coarsely crush the ingredients. Take 1 liang per dose, add 2.5 zhan of water. Moisten the herbs with water first, let stand for a moment, then decoct until 1 zhan remains. Strain and take warm before meals. Wait a short while, then eat a good meal to settle the stomach.