论曰香港脚证候不一，随证用药，备载于前，然有一方，兼治数证者，有膏酒淋敷者，皆
昔人经验，用之多效，今复详类于后。
治香港脚，金牙散方
金牙（研） 曾青（研） 石（研） 丹砂（研） 雄黄（研） 朴硝（研） 寒水
石（研） 代赭（研） 龙骨（研） 犀角（镑） 獭肝（薄切炙） 鹳骨（炙） 附子（生
去皮脐） 狸骨（炙） 巴豆（去皮心膜研如膏） 大黄（锉炒） 野葛皮（锉各三分） 牛
黄（研） 麝香（研） 升麻 桂（去粗皮） 鬼臼 鬼督邮 木香 牡蛎（ 研） 苏合
香（研） 常山（锉） 白茯苓（去黑皮） 黄 （锉） 知母（切焙） 龙胆（各半两） 露
蜂房（炙） 羊踯躅 莽草（一本作茵芋用叶） 鬼箭羽 徐长卿 石长生（锉） 蜀漆 当
归（切炒） 白薇（各一分） 蜈蚣（二枚炙黄） 蜥蜴（一枚炙黄） 芫青（与米同炒黄
去米） 地胆（与米同炒黄去米） 亭长（炙黄各三十枚）蜀椒（四十九粒去目并闭口炒出
汗） 黄环（半钱）
上四十七味，捣研为散，若卒患恶者，每服三钱匕，空心热汤调下，日晚再服，以吐利
为度，常服一钱匕，或半钱匕，若作袋子裹药三钱匕，随身带之，能辟诸恶气，合药须用腊
月王相日，勿令秽污，及不得见风，用小油瓷瓶盛，以油单蜡纸密封，可得两年，此药能冷
能热，能虚能实，其功不可详述。
治香港脚，天门冬煎丸方
生天门冬（去心锉三升半捣取汁令尽） 枸杞根（净洗控干锉三斗半以水二石五斗煮取
汁
升） 牛
以上药六味，先将三味汁，以水一石，入大釜中，煮取五斗三升，却入锅中，重煎至一
斗，收入铜器中，入后药。
桂（去粗皮） 白术 葳蕤 菖蒲 远志（去心） 泽泻 山芋 人参 石槲（去根） 牛
膝
麸炒） 芎
戟天（去心） 五加
根皮（炙） 覆盆子 陈橘皮（去白炒） 胡麻仁（炒） 大豆卷（生用焙干） 白茯苓（去
黑皮各
二两） 甘草（炙锉） 石楠叶 柏子仁（炒） 蜀椒（去目及闭口炒出汗各一两） 阿胶
（炙令
燥十两） 鹿角胶（炙令燥五两） 大枣（一百枚煮取肉） 薏苡仁（炒熟一升）
上四十三味，捣罗三十七味为末，内前三味煎中，更入鹿髓牛髓酥等，重汤煮、搅匀可
丸，即丸如梧桐子大，每服二十丸，空心温酒下，加至四十丸，此药宜于腊月选王相日修合，
若小便涩，去柏子仁，加秦艽二两半，地黄六两，若阴痿失精，去葳蕤，加五味子二两，若
头风，去柏子仁，加菊花防风各二两，若小便利，阴气弱，去细辛防风，加山茱萸二两，若
腹中冷，去防风，加干姜二两，如腊月修合，经夏至七月下旬，即服之，当于舍北入地深六
尺填沙，置药沙中，上加少土复之，女人如有旧患，热者宜服，冷者不宜。
治香港脚诸病，木瓜丸方
木瓜（一枚大者或小者两枚亦可） 乳香（二两） 甘菊花（一两） 青盐（二钱）
上四味，先破木瓜作两瓣，去瓤并子，入乳香等三味在内，却以线系定，于甑中蒸令烂
熟，研细成膏，丸如梧桐子大，每服五十丸，空心食前温酒下，日三服，病甚者更加丸数，
服至百日，汗香为应验，脚膝等疾，并可服。
治先患香港脚，恐夏月发动，常服牛膝汤方。
牛膝（酒浸切焙） 白茯苓（去黑皮） 防风（去叉） 芎 （各六两） 人参 桂（去
粗皮）
独活（去芦头） 附子（炮裂去皮脐各五两） 甘草（炙锉） 当归（切焙各四两） 磁石
（二十两
醋淬七度研细） 杏仁（十五粒去皮尖双仁炒）
上一十二味，锉如麻豆，每服五钱匕，水一盏半，生姜一枣大拍碎，生地黄汁一协议煎
至一盏，去滓空心日午温服。
治香港脚夏月可服木瓜饮方
生木瓜（二枚去皮瓤切碎以水五升煮至二升半去滓收贮） 白术（二两捣罗为末）
上二味，每服用白术末三钱匕，以木瓜汁一盏，入生姜一枣大拍碎，煎至七分，去滓空
心温服、日三。
治香港脚四时发动，羸弱不能运动，常服木香饮方
木香（五两） 诃黎勒皮（焙） 槟榔（锉各八两）
上三味，粗捣筛，每服一钱匕，以乌牛尿一盏，牛乳半盏，同煎至八分，去滓顿服之，
以利为度，无牛尿以水代之，老幼皆可服。
治香港脚曾用诸方蘸脚后，宜服桑叶煎方。
白桑木（用生白椹者采取软条或带叶者亦得细锉一石）
上一味，内大釜中，以水一石，煎至五斗，更旋添水五斗，以慢火煎令常沸，再减至五
斗，去滓澄清，内净釜中，更煎至二斗，滤去滓内锅中，慢火熬成膏，约至二升如稠饧即止，
倾入通油瓷瓮内收藏，每日空心取一匙头，含化咽之，如呕逆不下，亦可和粥食之，服至一
七日，当觉四肢通畅，频频泄气，以后两脚或肿勿怪，乃是得药力病瘥之候也。
治香港脚春夏盛发，入秋肿消气定，但苦脚弱，不能屈伸，皮肤不仁，侧子酒方
侧子（半生半炮） 独活（去芦头） 丹参 五加皮（炙） 薏苡仁（各三两） 人参 蜀
椒（
去目并闭口炒出汗） 茵芋叶（各一两） 金牙（碎绵裹） 磁石（碎绵裹各八两） 牛膝
（切焙）
（去粗皮） 当
归（切焙各一两半） 白术 萆 防风（去叉） 熟干地黄 山茱萸（生用） 白茯苓（去
黑皮）
上二十五味， 咀如麻豆大，用生绢袋盛，入净器中，清酒七斗渍之，秋冬七日，春夏
五日，量人性饮，日五六服，常令酒力相续，以唇痹为度，若丈夫素有冷者，加孔公孽钟乳
等，多用一斤，少用三五两，其人有虚热，去熟干地黄，加生干地黄五两，服此酒须更灸三
里穴、风市穴，伏兔穴，以泄毒瓦斯。
治香港脚，十味侧子酒方
侧子（炮裂去脐皮） 五加皮（炙锉） 丹参 续断 牛膝（切焙各五两） 白术 生
姜（切
焙） 桑根白皮（炙锉各半斤） 细辛（去苗叶） 桂（去粗皮各四两）
上一十味， 咀如麻豆大，以生绢袋盛，内净瓷瓮中，用无灰酒三斗浸密封，春夏五日，
秋冬七日，量人性空心饮之，日三。
治香港脚湿痹不仁，脚弱不能行，常服，牛膝酒方
牛膝（切炒） 侧子（炮裂去皮脐） 丹参 山茱萸（炒） 蒴 杜仲（去粗皮） 石
槲（去
根各二两） 防风（去叉） 蜀椒（去目并合口炒出汗） 细辛（去苗叶） 独活（去芦头）
秦艽
（去苗土） 桂（去粗皮） 薏苡仁（捣碎） 芎 当归（切焙） 白术 茵芋（炙各一
两半） 五
加皮（炙二两半） 干姜（炮一两）
上二十味， 咀如麻豆大，以绢袋盛，内净瓮中，清酒三斗浸，寒七日，暑三日，初服
半盏，稍加以知为度，患目昏头旋者，服之弥佳。
治香港脚极冷，着浓绵衣盖复不觉暖者，二味牛膝酒方
生牛膝 生地黄（各半斤净洗控干切曝两日）
上二味，和捣如泥作团，以纸裹，外更以黄泥固济，微火炙，勿令泥有裂处，待干即于
地炉中灰火养半日，次以炭火渐渐烧之，加至火三斤，烧一复时，取出候冷，去泥纸，捣罗
为散，每服五钱匕，酒一盏半，以瓷器煎至七分，和滓食前顿服，老小以意加减。
治腰脚屈弱，兼头眩气满，独活酒方
独活（去芦头） 生姜 白术 白茯苓（去黑皮） 石槲（去根各三两） 牛膝 丹参 侧
子
（炮裂去皮脐） 萆 （各二两） 薏苡仁 防风（去叉） 桂（去粗皮） 山茱萸 人参 当
归（
切焙） 天雄（炮裂去皮脐） 甘菊花 芎 秦艽（去土各一两半） 生地黄（焙四两）
上二十味细锉，用生绢袋盛，内净瓷瓮中，以清酒三斗渍之，密封，春夏五日，秋冬七
日开取，量情饮之，日五六服，常令酒力不绝，如冷加蜀椒一两，去目及合口者，炒出汗，
脚弱痛甚者作散，每服三钱匕，酒调下。
治香港脚，二味独活酒方
独活（去芦头） 附子（炮裂去皮脐各五两）
上二味细锉，用生绢袋盛，内净瓷瓮中，以清酒二斗浸，密封头，春夏五日，秋冬七日，
量性饮服，常令酒力相续，以瘥为度。
治初觉似有香港脚，宜服此，蒜酒方
蒜（二升去心切炒） 桃仁（一升去皮尖双仁炒研） 豉（一升炒香）
上三味，以生绢袋盛，内净瓷瓮中，用好酒一斗浸，密封头，春夏三日，秋冬七日，初
服半盏，加至一盏，量性饮之，日三四服，常令有酒色，若酒尽，更入酒五升，加好椒一二
合、良。
治香港脚豉酒方
豉（三升三蒸三曝令干每蒸以米熟为度）
上一味，以生绢袋裹，内净瓷瓶中，用好酒五升浸之，密封头，春夏五日，秋冬七日，
初服半盏，渐加至一盏，日三四服，常令有酒气。
治香港脚痹弱，筋骨疼痛，石筋槲酒方
石槲（四两去根） 丹参（二两） 芎 （二两） 杜仲（二两去粗皮） 防风（二两
去芦头）
白术（二两） 人参（二两去芦头） 桂心（二两） 五味子（二两） 白茯苓（二两） 陈
橘皮（二
两汤浸去白焙） 黄 （二两） 干姜（三两炮裂） 甘草（一两炙微赤锉） 薯蓣（二两）
牛膝（
三两去苗） 当归（二两）
上一十七味细锉，以生绢袋盛，用清酒五斗，于瓮中渍七日开，初温服三合，日再服，
渐加至一盏为度。
治香港脚骨节疼痛，松叶浸酒方
新松叶（二十斤锉碎洗净漉干） 清酒（一硕）
上二味，都入于不津瓮中，密封七七日、熟，量力饮之。
治香港脚疼痛，天门冬酒延年不老方
天门冬（五升去心捣绞取汁慢火煎如稀饧） 湿荆（二十五束每束三尺围各长二尺五寸
当
中心以火烧两头盛取沥一升半煎取七合） 青竹（三十束每束三尺围各长二尺五寸当中心以
火烧两头盛取沥三升煎取一升半） 生地黄（锉五升粗大者洗净控干捣取汁三升煎取一升半）
生五加皮（三十斤净洗控干锉大釜内以水四石煮至五斗去滓澄清取汁以铜器盛入大釜内重汤
煎之至三斗五升盛煎与前四味汁合匀） 白糯米（一石五斗） 曲（八斤曝干捣末）
以上药汁，取六升浸曲末，五日曲中沸起第一 ，将米七斗净淘二十遍，置净席上，以
生布 干，然后内甑中蒸之为 ，即以前药汁内净盆中，拌饭令匀，候冷热，如常酝酒法，
入净瓮中密封，经三日后，入第二 ，更净淘米四斗，一如前法蒸炊后，放令冷热得所，投
入前酒瓮中封头，又经三日，即入后药。
桂（去粗皮） 甘草（炙） 白芷 当归（切焙） 芎 麻黄（去根节各六两） 干
姜（炮）
五加皮（炙各一斤） 附子（炮裂去皮脐五两） 牛膝（去苗锉九两） 白糯米（四斗净淘
控干）
上一十一味，除米外，并锉捣如米粒，入米拌匀，同内甑中，久蒸极熟，倾出摊，候似
人体冷暖，投入煎酒瓮中，三日后，可服少许尝之，若得中即密封瓮头，更候二七日后，压
取清酒，入不津器中盛之，每服四合，温饮之，日再，渐加至半盏，以知为度，饮此酒只可
微温，不可过热。
治香港脚屈弱积年，腰脊挛痹，及腹内坚结者，菝 酒方
菝 （锉碎五斗以水一石五斗煮取七斗五升去滓澄清） 曲（十斤捣碎将药汁减二斗五
升
浸曲二日沸起） 白糯米（一石）
上三味，将糯米净淘控干炊饭，候熟倾出，如人体冷暖，入前药汁五斗，并曲末拌匀，
瓮中盛之，春夏五七日，秋冬十余日，熟后量人性饮，日五六服，常令酒力相续，不过三五
剂皆平复。
治香港脚，苍耳汤方
苍耳子（炒捣） 盐 赤小豆（各三升）
上三味，内釜中，以水一石二斗，煮至七斗五斗，去滓用净瓦瓮一口可容五斗者，以板
子横着瓮底，将药汁乘热倾入瓮中，候冷暖得所，入脚踏瓮中板子，频以药汁从 面淋之，
其汁只可离脚面三寸，不可过脚踝，仍于密室中避风，以得汗为度，汤冷即内釜中入滓，更
煎三五沸后，去滓一根据前法。
治香港脚蘸脚椒汤方
蜀椒（六升未经蒸者用生细作袋子两枚每枚长八九寸内椒入袋中实筑之仍缝袋口）
上一味，将椒袋内釜中，以酸浆水四斗五升，入盐二升，煮五七沸，用净瓦瓮子一口，
可容五斗者，将所煮椒袋一枚，及一半煮椒汁，乘热入瓮中，候其汤冷暖通脚，即以脚入瓮
中，踏椒袋上蘸，仍以汤频频从 面淋之，若瓮中椒袋觉冷，即换釜中热者，其汤或冷，亦
换釜中热汤，其使了汤并椒袋，却内釜中，以微火温之，常令热，亦须于密室中，勿令风吹，
若两脚觉痹牵风如虫行，头项肢体，皆有汗出，腹中鸣，此是气下即止，若汗后觉心气闷，
可取冷饭吃三五口，以鹿脯下之，若觉微利，此是病状通泄也，若未愈，即隔日或三日，取
旧汤袋等，根据前法踏蘸，还以得汗及腹鸣为度，其蘸脚汤，只可离脚面三四寸，不可过踝，
宜食酥蜜姜汤并鹿肉。
治香港脚，蘸脚椒矾汤方
Discussion states: The manifestations of Hongxiangjiao (a condition characterized by swelling, pain, and numbness in the feet) vary; medication should be prescribed according to specific syndromes, as detailed previously. However, there are formulas that treat multiple syndromes simultaneously, as well as methods involving plasters, medicinal wines, washing, and compresses. These are all empirical experiences of ancient practitioners, proving effective in use. They are now classified and listed in detail below.
Formula for Jin Ya San (Golden Tooth Powder) to treat Hongxiangjiao
Jin Ya (crushed) Zeng Qing (crushed) Shi (crushed) Dan Sha (crushed) Xiong Huang (crushed) Pu Xiao (crushed) Han Shui Shi (crushed) Dai Zhe (crushed) Long Gu (crushed) Xi Jiao (sliced) Da Gan (thinly sliced and roasted) Guan Gu (roasted) Fu Zi (raw, skin and navel removed) Li Gu (roasted) Ba Dou (skin, heart, and membrane removed, crushed into paste) Da Huang (cut and stir-fried) Ye Ge Pi (cut, each 3 fen) Niu Huang (crushed) She Xiang (crushed) Sheng Ma Gui (bark removed) Gui Jiu Gui Du You Mu Xiang Mu Li (crushed) Su He Xiang (crushed) Chang Shan (cut) Bai Fu Ling (black skin removed) Huang Qin (cut) Zhi Mu (sliced and dried) Long Dan (each 0.5 liang) Lu Feng Fang (roasted) Yang Zhi Zhu Mang Cao (another version uses Yin Yu leaves) Gui Jian Yu Xu Chang Qing Shi Chang Sheng (cut) Shu Qi Dang Gui (sliced and stir-fried) Bai Wei (each 1 fen) Wu Gong (2 pieces, roasted until yellow) Xi Yi (1 piece, roasted until yellow) Yuan Qing (stir-fried with rice until yellow, rice removed) Di Dan (stir-fried with rice until yellow, rice removed) Ting Zhang (roasted until yellow, each 30 pieces) Shu Jiao (49 grains, eyes and closed mouths removed, stir-fried until sweating) Huang Huan (0.5 qian)
The above forty-seven ingredients are crushed and ground into a powder. If the disease strikes suddenly with severe symptoms, take 3 qian bi per dose, mixed with hot water on an empty stomach, and take again in the evening, stopping when vomiting or diarrhea occurs. For regular use, take 1 qian bi or half a qian bi. Alternatively, wrap 3 qian bi of the medicine in a bag and carry it with you to ward off various evil qi. The medicine must be prepared on a Wang Xiang day in the twelfth lunar month, avoiding contamination and exposure to wind. Store it in a small oil-glazed porcelain bottle, sealed tightly with oil paper and wax, which can preserve it for two years. This medicine treats both cold and heat syndromes, deficiency and excess syndromes; its efficacy cannot be fully described.
Formula for Tian Men Dong Jian Wan (Asparagus Root Decoction Pills) to treat Hongxiangjiao
Sheng Tian Men Dong (heart removed, cut into 3.5 sheng, crushed to extract juice completely) Gou Qi Gen (cleaned, drained, cut into 3.5 dou, boiled in 2.5 shi of water to extract 1 sheng of juice) Niu Xi (soaked in wine, sliced and dried)
For the above six ingredients, first take the juices of the first three ingredients, add 1 shi of water, place in a large cauldron, and boil down to 5.3 sheng. Then transfer to another pot and reduce further to 1 dou. Pour into a copper vessel and add the following ingredients:
Gui Zhi (bark removed) Bai Zhu Wei Rui Chang Pu Yuan Zhi (heart removed) Ze Xie Shan Yu Ren Shen Shi Hu (roots removed) Niu Xi (bran-stir-fried) Xiong Ji Tian (heart removed) Wu Jia Pi (roasted) Fu Pen Zi Chen Ju Pi (white pith removed and stir-fried) Hu Ma Ren (stir-fried) Da Dou Juan (raw, dried by baking) Bai Fu Ling (black skin removed, each 2 liang) Gan Cao (roasted and cut) Shi Nan Ye Bai Zi Ren (stir-fried) Shu Jiao (eyes and closed mouths removed, stir-fried until sweating, each 1 liang) E Jiao (roasted until dry, 10 liang) Lu Jiao Jiao (roasted until dry, 5 liang) Da Zao (100 pieces, boiled to extract flesh) Yi Yi Ren (stir-fried ripe, 1 sheng)
The above forty-three ingredients: crush and sieve thirty-seven ingredients into powder, mix with the decoction of the first three ingredients, add deer marrow, beef marrow, and su (clarified butter), cook over boiling water, stir evenly, and form pills the size of sophora seeds. Take 20 pills per dose, washed down with warm wine on an empty stomach; dosage may increase to 40 pills. This medicine is best prepared on a Wang Xiang day in the twelfth lunar month. If urine is difficult, remove Bai Zi Ren and add Qin Jiao (2.5 liang) and Di Huang (6 liang). If impotence or seminal emission occurs, remove Wei Rui and add Wu Wei Zi (2 liang). For head wind, remove Bai Zi Ren and add Ju Hua and Fang Feng (each 2 liang). If urination is clear but yin qi is weak, remove Xi Xin and Fang Feng and add Shan Zhu Yu (2 liang). If the abdomen is cold, remove Fang Feng and add Gan Jiang (2 liang). If prepared in the twelfth lunar month, consume by late July after Summer Solstice. Bury the medicine in sand dug six chi deep north of the house, covered with soil. Women with chronic conditions: suitable for heat syndromes, not for cold syndromes.
Formula for Mu Gua Wan (Papaya Pills) to treat various diseases of Hongxiangjiao
Mu Gua (one large or two small pieces) Ru Xiang (2 liang) Gan Ju Hua (1 liang) Qing Yan (2 qian)
The above four ingredients: split the papaya, remove pulp and seeds, insert the other three ingredients inside, tie securely with thread, steam until soft and cooked, grind into a fine paste, and form pills the size of sophora seeds. Take 50 pills per dose, washed down with warm wine before meals on an empty stomach, three times daily. Increase dosage for severe cases. After 100 days of use, fragrant sweat indicates efficacy. Effective for foot and knee ailments.
Formula for Niu Xi Tang (Achyranthes Decoction) for preventive use against summer exacerbation of previous Hongxiangjiao.
Niu Xi (wine-soaked, sliced and dried) Bai Fu Ling (black skin removed) Fang Feng (forked parts removed) Xiong Qiong (each 6 liang) Ren Shen Gui Zhi (bark removed) Du Huo (rhizome removed) Fu Zi (cracked by frying, skin and navel removed, each 5 liang) Gan Cao (roasted and cut) Dang Gui (sliced and dried, each 4 liang) Ci Shi (20 liang, quenched in vinegar seven times, finely ground) Xing Ren (15 grains, skin and tip removed, double-kernel, stir-fried)
The above twelve ingredients: cut like hemp seeds. Take 5 qian bi per dose, add 1.5 cups of water, ginger the size of a date (smashed), and 1 yi of fresh Di Huang juice. Boil down to 1 cup, strain, and drink warm on an empty stomach at noon.
Formula for Mu Gua Yin (Papaya Drink) suitable for Hongxiangjiao in summer
Sheng Mu Gua (2 pieces, skin and pulp removed, chopped, boiled in 5 sheng of water to 2.5 sheng, strained and stored) Bai Zhu (2 liang, ground into powder)
The above two ingredients: for each dose, take 3 qian bi of Bai Zhu powder, mix with 1 cup of Mu Gua juice and ginger the size of a date (smashed). Boil down to 70%, strain, and drink warm on an empty stomach, three times daily.
Formula for Mu Xiang Yin (Costus Drink) for Hongxiangjiao occurring in all seasons, with emaciation and immobility
Mu Xiang (5 liang) He Li Le Pi (dried) Bing Lang (cut, each 8 liang)
The above three ingredients: coarsely crush and sieve. Take 1 qian bi per dose, boil with 1 cup of black ox urine and 0.5 cup of cow milk down to 80%, strain, and take in one dose. Stop if diarrhea occurs. Water can substitute for ox urine. Suitable for elderly and children.
Formula for Sang Ye Jian (Mulberry Leaf Decoction) recommended after using various foot-soaking treatments for Hongxiangjiao
Bai Sang Mu (use soft branches with leaves from trees bearing white mulberries, finely cut, 1 shi)
The above single ingredient: place in a large cauldron with 1 shi of water, boil down to 5 dou. Add 5 dou of water gradually, keep simmering gently until reduced to 5 dou again. Strain and clarify, return to clean cauldron, boil down to 2 dou. Filter residue, pour into pot, and simmer slowly into a thick paste (approx. 2 sheng, like thick syrup). Store in a glazed porcelain jar. Take one spoonful on an empty stomach daily, dissolve and swallow. If nausea prevents swallowing, mix with porridge. After 17 days, limbs should feel unblocked, and frequent flatulence may occur. Subsequent foot swelling is normal and indicates the medicine is working and the disease is resolving.
Formula for Ce Zi Jiu (Side-Child Wine) for Hongxiangjiao flourishing in spring/summer, subsiding in autumn, leaving weakness, inability to flex/extend, and skin anesthesia
Ce Zi (half raw, half fried) Du Huo (rhizome removed) Dan Shen Wu Jia Pi (roasted) Yi Yi Ren (each 3 liang) Ren Shen Shu Jiao (eyes and closed mouths removed, stir-fried until sweating) Yin Yu Ye (each 1 liang) Jin Ya (crushed, wrapped in cotton) Ci Shi (crushed, wrapped in cotton, each 8 liang) Niu Xi (sliced and dried) Gui Zhi (bark removed) Dang Gui (sliced and dried, each 1.5 liang) Bai Zhu Bi Xie Fang Feng (forked parts removed) Shu Gan Di Huang Shan Zhu Yu (raw) Bai Fu Ling (black skin removed)
The above twenty-five ingredients: cut like hemp seeds, place in a raw silk bag, immerse in 7 dou of clear wine in a clean container. Soak for 7 days in autumn/winter, 5 days in spring/summer. Drink according to tolerance, 5-6 times daily, maintaining continuous alcohol effect. Stop when lips become numb. For men with chronic cold, add Kong Gong Nie and Zhong Ru (1 jin max, 3-5 liang min). For deficiency-heat, remove Shu Gan Di Huang and add Sheng Gan Di Huang (5 liang). While drinking this wine, moxa San Li, Feng Shi, and Fu Tu acupoints to vent toxic qi.
Ten-Ingredient Ce Zi Jiu Formula for Hongxiangjiao
Ce Zi (fried, navel and skin removed) Wu Jia Pi (roasted and cut) Dan Shen Xu Duan Niu Xi (sliced and dried, each 5 liang) Bai Zhu Sheng Jiang (sliced and dried) Sang Gen Bai Pi (roasted and cut, each 0.5 jin) Xi Xin (seedlings and leaves removed) Gui Zhi (bark removed, each 4 liang)
The above ten ingredients: cut like hemp seeds, place in a raw silk bag, immerse in 3 dou of non-ashy wine in a clean porcelain jar, seal tightly. Soak for 5 days in spring/summer, 7 days in autumn/winter. Drink on an empty stomach according to tolerance, three times daily.
Niu Xi Jiu (Achyranthes Wine) for Hongxiangjiao with damp-bi anesthesia and leg weakness preventing walking
Niu Xi (sliced and stir-fried) Ce Zi (fried, skin and navel removed) Dan Shen Shan Zhu Yu (stir-fried) Shuo Liao Du Zhong (bark removed) Shi Hu (roots removed, each 2 liang) Fang Feng (forked parts removed) Shu Jiao (eyes and closed mouths removed, stir-fried until sweating) Xi Xin (seedlings and leaves removed) Du Huo (rhizome removed) Qin Jiao (seedlings and soil removed) Gui Zhi (bark removed) Yi Yi Ren (crushed) Xiong Qiong Dang Gui (sliced and dried) Bai Zhu Yin Yu (roasted, each 1.5 liang) Wu Jia Pi (roasted, 2.5 liang) Gan Jiang (fried, 1 liang)
The above twenty ingredients: cut like hemp seeds, place in a silk bag, immerse in 3 dou of clear wine in a clean jar. Soak for 7 days in cold weather, 3 days in heat. Start with half a cup, increasing dosage until effective. Beneficial for those with blurred vision and dizziness.
Two-Ingredient Niu Xi Jiu for extreme cold in Hongxiangjiao, where thick cotton clothing provides no warmth
Sheng Niu Xi Sheng Di Huang (each 0.5 jin, cleaned, drained, sliced, and sun-dried for two days)
The above two ingredients: pound into a paste, form into balls, wrap in paper, seal with yellow mud. Roast over low fire until dry, then place in ash fire for half a day, followed by gradual charcoal roasting (add up to 3 jin of charcoal, roast for one shichen). Cool, remove mud and paper, grind into powder. Take 5 qian bi per dose with 1.5 cups of wine, boiled in porcelain to 70%. Take with residue before meals. Dosage adjusted for age.
Du Huo Jiu for waist/leg weakness, dizziness, and fullness of qi
Du Huo (rhizome removed) Sheng Jiang Bai Zhu Bai Fu Ling (black skin removed) Shi Hu (roots removed, each 3 liang) Niu Xi Dan Shen Ce Zi (fried, skin and navel removed) Bi Xie (each 2 liang) Yi Yi Ren Fang Feng (forked parts removed) Gui Zhi (bark removed) Shan Zhu Yu Ren Shen Dang Gui (sliced and dried) Tian Xiong (fried, skin and navel removed) Gan Ju Hua Xiong Qiong Qin Jiao (soil removed, each 1.5 liang) Sheng Di Huang (dried, 4 liang)
The above twenty ingredients: finely cut, place in raw silk bag, immerse in 3 dou of clear wine in a clean jar, seal tightly. Soak for 5 days in spring/summer, 7 days in autumn/winter. Drink according to preference, 5-6 times daily, maintaining continuous alcohol effect. For cold, add 1 liang of Shu Jiao (processed as above). For severe leg weakness/pain, make into powder, take 3 qian bi with wine.
Two-Ingredient Du Huo Jiu for Hongxiangjiao
Du Huo (rhizome removed) Fu Zi (fried, skin and navel removed, each 5 liang)
The above two ingredients: finely cut, place in raw silk bag, immerse in 2 dou of clear wine in a clean jar, seal tightly. Soak for 5 days in spring/summer, 7 days in autumn/winter. Drink according to tolerance, maintaining continuous alcohol effect until cured.
Suan Jiu (Garlic Wine) for early suspicion of Hongxiangjiao
Suan (2 sheng, heart removed, sliced and stir-fried) Tao Ren (1 sheng, skin and tip removed, double-kernel, stir-fried and crushed) Chi (1 sheng, stir-fried until fragrant)
The above three ingredients: place in raw silk bag, immerse in 1 dou of good wine in a clean jar, seal tightly. Soak for 3 days in spring/summer, 7 days in autumn/winter. Start with half a cup, increase to 1 cup. Drink 3-4 times daily, maintaining alcohol presence. If wine runs out, add 5 sheng of good wine and 1-2 he of good pepper.
Chi Jiu (Fermented Soybean Wine) for Hongxiangjiao
Chi (3 sheng, steamed and sun-dried three times, steaming until rice is cooked)
The above single ingredient: wrap in raw silk bag, immerse in 5 sheng of good wine in a clean jar, seal tightly. Soak for 5 days in spring/summer, 7 days in autumn/winter. Start with half a cup, gradually increase to 1 cup. Drink 3-4 times daily, maintaining alcohol aroma.
Shi Jin Hu Jiu (Stone Asarum Wine) for Hongxiangjiao with bi weakness, bone/joint pain
Shi Hu (4 liang, roots removed) Dan Shen (2 liang) Xiong Qiong (2 liang) Du Zhong (2 liang, bark removed) Fang Feng (2 liang, rhizome removed)
Bai Zhu (2 liang) Ren Shen (2 liang, rhizome removed) Gui Xin (2 liang) Wu Wei Zi (2 liang) Bai Fu Ling (2 liang) Chen Ju Pi (2 liang, soaked in water, white pith removed, dried) Huang Qin (2 liang) Gan Jiang (3 liang, fried) Gan Cao (1 liang, roasted slightly red and cut) Shu Yao (2 liang) Niu Xi (3 liang, seedlings removed) Dang Gui (2 liang)
The above seventeen ingredients: finely cut, place in raw silk bag, immerse in 5 dou of clear wine in a jar for 7 days. Start with warm 3 he, twice daily, gradually increase to 1 cup.
Song Ye Jin Jiu (Pine Needle Infused Wine) for Hongxiangjiao joint pain
Xin Song Ye (20 jin, cut, cleaned, drained, dried) Qing Jiu (1 shuo)
The above two ingredients: place in a watertight jar, seal tightly for 49 days. Drink according to capacity.
Tian Men Dong Jiu (Asparagus Root Wine) for Hongxiangjiao pain, longevity and anti-aging
Tian Men Dong (5 sheng, heart removed, crushed, juice extracted, slow-cooked to thick syrup) Shi Jing (25 bundles, 3 chi circumference, 2.5 chi long, burn center, collect sap from ends, 1.5 sheng, reduce to 7 he) Qing Zhu (30 bundles, same specs, collect sap 3 sheng, reduce to 1.5 sheng) Sheng Di Huang (5 sheng, coarse pieces cleaned, drained, crushed, juice 3 sheng, reduce to 1.5 sheng) Sheng Wu Jia Pi (30 jin, cleaned, drained, cut, boiled in 4 shi water to 5 dou, strained, clarified, reduced in copper vessel over water bath to 3.5 sheng, mix with previous four juices) Bai Nu Mi (1.5 shi) Qu (8 jin, dried and powdered)
Take 6 sheng of the above juice mixture to soak the qu powder. After 5 days, when fermentation begins, wash 7 dou of rice 20 times, spread on clean mat, dry with cloth, steam into rice. Mix rice with juice mixture. When temperature matches body heat, ferment normally in clean jar, seal for 3 days. Add second batch of rice (4 dou, washed and steamed similarly), cool to appropriate temperature, add to jar, seal for 3 more days. Then add the following ingredients:
Gui Zhi (bark removed) Gan Cao (roasted) Bai Zhi Dang Gui (sliced and dried) Xiong Qiong Ma Huang (roots and joints removed, each 6 liang) Gan Jiang (fried)
Wu Jia Pi (roasted, each 1 jin) Fu Zi (fried, skin/navel removed, 5 liang) Niu Xi (seedlings removed, cut, 9 liang) Bai Nu Mi (4 dou, washed and drained)
The above eleven ingredients (excluding rice): cut/crush to rice-grain size, mix with rice, steam thoroughly. Spread out to cool to body temperature, add to wine jar. After 3 days, taste. If successful, seal jar, wait 14 days, press to extract clear wine, store in watertight container. Take 4 he per dose, warm, twice daily, gradually increase to half cup until effective. Drink only slightly warm, not hot.
Ba Xia Jiu (Smilax Wine) for chronic Hongxiangjiao weakness, lumbar/spasm/bi, and abdominal hardness
Ba Xia (cut, 5 dou, boiled in 1.5 shi water to 7.5 dou, strained and clarified) Qu (10 jin, crushed, soaked in 2.5 dou less juice for 2 days until fermentation) Bai Nu Mi (1 shi)
The above three ingredients: wash and steam rice. When cooked and cooled to body temperature, mix with 5 dou of juice and qu powder. Store in jar. Ferment 5-7 days in spring/summer, 10+ days in autumn/winter. Drink according to tolerance, 5-6 times daily, maintaining alcohol effect. Cured within 3-5 doses.
Cang Er Tang (Xanthium Decoction) for Hongxiangjiao
Cang Er Zi (stir-fried and crushed) Yan Chi Xiao Dou (each 3 sheng)
The above three ingredients: place in cauldron with 1.2 shi water, boil to 7.5 dou. Strain. Use a clean 5-dou clay jar with a board across the bottom. Pour hot decoction into jar. When temperature is suitable, step onto the board inside the jar. Frequently pour decoction over feet from above. Liquid should be 3 cun above foot surface, not exceeding ankle. Stay in windless room until sweating occurs. When decoction cools, return residue to cauldron, boil 3-5 times, strain, and repeat method.
Zhan Jiao Jiao Tang (Foot-Soaking Pepper Soup) for Hongxiangjiao
Shu Jiao (6 sheng, raw, finely made into two bags, each 8-9 cun long, fill with pepper, pack tight, sew shut)
The above single ingredient: place pepper bags in cauldron with 4.5 dou of sour water and 2 sheng of salt. Boil 5-7 times. Use a clean 5-dou clay jar. Place one hot pepper bag and half the hot soup into the jar. When temperature suits feet, step into jar, tread on pepper bag, and frequently pour soup over feet. Replace cold bag/soup with hot ones from cauldron. Keep soup and bags warm in cauldron. Stay in windless room. If feet feel numb/tingling like insects crawling, sweating occurs on head/neck/body, and abdomen rumbles, this indicates qi descending and stopping. If feeling stifled after sweating, eat 3-5 bites of cold rice with venison jerky. Mild diarrhea indicates disease draining. If not cured, repeat every 2-3 days. Soup level 3-4 cun above foot, not exceeding ankle. Diet: butter/honey/ginger soup and venison.
Zhan Jiao Jiao Fan Tang (Foot-Soaking Pepper and Alum Soup) for Hongxiangjiao