治产后腹中疾痛方。
桃仁（半升） 芍药 川芎 当归 干漆 桂心 甘草（各二两）
上七味， 咀，以水八升，煮取三升，分三服。
治产后及伤寒，大虚上气，腹痛兼微风方。
肥羊肉（二斤，无羊肉用獐鹿肉代） 茯苓 黄 干姜（各三两） 甘草 独活 桂
心
人参（各二两） 麦门冬（七合） 生地黄（五两） 大枣（十二枚）
上十一味， 咀，以水二斗，煮肉，取一斗，去肉纳药，煮取三升半，分四服，日三
夜一。（《千金翼》无干姜）
治产后腹中心下切痛，不能食，往来寒热，中风乏气力方。
羊肉（三斤） 当归 黄芩（《肘后》用黄 ） 芎 防风（《肘后》用人参） 甘草
（各
二
上八味， 咀，以水一斗二升，先煮肉熟，减半，纳余药，取三升，去滓，分三服，日
三。（胡洽以黄 代黄芩，白术代芍药，名大羊肉汤。《子母秘录》以桂心代防风，加大枣
十七枚良）
治产后腰痛咳嗽方。
羊肉（四斤） 杜仲 紫菀 当归 白术 桂心（各三两） 五味子 细辛 款冬花 人
参
上十八味， 咀，以水二斗半煮肉，取汁一斗五升，去肉纳药，煎取三升半，去滓，
分五服，日三夜二。
治产后三日腹痛，补中益脏，强气力消血方。
羊肉（三斤） 生地黄（切，二升） 桂心 当归 甘草 芎 人参（各二两） 芍
药（三
两）
上八味 咀，以水二斗煮肉，取一斗，去肉纳药煎取三升，分四服，日三夜一。
Formula for treating severe abdominal pain after childbirth.
Tao Ren (Persicae Semen, half sheng) Shaoyao (Paeoniae Radix) Chuanxiong (Ligustici Chuanxiong Rhizoma) Danggui (Angelicae Sinensis Radix) Ganqi (Drynariae Rhizoma or Cinnamomi Cortex? Note: Text says Ganqi, usually Drynaria in this context or distinct herb, kept as Ganqi) Guixin (Cinnamomi Ramulus) Gancao (Glycyrrhizae Radix et Rhizoma) (each two liang).
The above seven herbs are chopped, boiled in eight sheng of water until three sheng remain, and divided into three doses.
Formula for treating extreme deficiency with upward rushing qi, abdominal pain accompanied by slight wind pathogen after childbirth or after contracting cold damage (Shanghan).
Fei Yangrou (Fat Mutton, two jin; if mutton is unavailable, replace with meat from roe deer or sika deer) Fuling (Poria) Huangqin (Scutellariae Radix) Ganjiang (Zingiberis Rhizoma Recens) (each three liang) Gancao (Glycyrrhizae Radix et Rhizoma) Duhuo (Angelicae Pubescentis Radix) Guixin (Cinnamomi Ramulus)
Renshen (Panacis Ginseng Radix) (each two liang) Maimendong (Ophiopogonis Tuber) Shengdihuang (Rehmanniae Radix) Dazao (Jujubae Fructus) (twelve pieces).
The above eleven herbs are chopped. Boil the meat in two dou of water until one dou remains. Remove the meat, add the remaining herbs, and boil until three and a half sheng remain. Divide into four doses: three times during the day and once at night. (Note: Qianjin Yifang omits Ganjiang).
Formula for treating sharp pain in the abdomen and epigastrium, inability to eat, alternating chills and fever, and loss of strength due to wind-stroke after childbirth.
Yangrou (Mutton, three jin) Danggui (Angelicae Sinensis Radix) Huangqin (Scutellariae Radix; Zhouhou uses Huangqi/Astragali Radix) Xiongxiong (Chuanxiong/Ligustici Chuanxiong Rhizoma) Fangfeng (Saposhnikoviae Radix; Zhouhou uses Renshen/Panax Ginseng Radix) Gancao (Glycyrrhizae Radix et Rhizoma) (each two liang).
The above eight herbs are chopped. Boil in one dou and two sheng of water. First cook the meat until done, reducing the liquid by half. Add the remaining herbs and boil until three sheng remain. Strain and divide into three doses, taken three times during the day. (Hu Qia's formula replaces Huangqin with Huangqi and Shaoyao with Baizhu, named Da Yangrou Tang. Zimu Milu replaces Fangfeng with Guixin and adds seventeen Dazao, which is beneficial).
Formula for treating lower back pain and cough after childbirth.
Yangrou (Mutton, four jin) Duzhong (Eucommiae Cortex) Ziwan (Asteris Radix) Danggui (Angelicae Sinensis Radix) Baizhu (Atractylodis Macrocephalae Rhizoma) Guixin (Cinnamomi Ramulus) (each three liang) Wuweizi (Schisandrae Fructus) Xixin (Asari Radix et Rhizoma) Kuandonghua (Farfarae Flos) Renshen (Panacis Ginseng Radix).
The above eighteen herbs are chopped. Boil the meat in two dou and five sheng of water until one dou and five sheng of juice remain. Remove the meat, add the remaining herbs, and boil until three and a half sheng remain. Strain and divide into five doses: three times during the day and twice at night.
Formula for treating abdominal pain three days after childbirth, tonifying the middle jiao and viscera, strengthening qi and strength, and resolving blood stasis.
Yangrou (Mutton, three jin) Shengdihuang (Rehmanniae Radix, sliced, two sheng) Guixin (Cinnamomi Ramulus) Danggui (Angelicae Sinensis Radix) Gancao (Glycyrrhizae Radix et Rhizoma) Xiongxiong (Chuanxiong/Ligustici Chuanxiong Rhizoma) Renshen (Panacis Ginseng Radix) (each two liang) Shaoyao (Paeoniae Radix) (three liang).
The above eight herbs are chopped. Boil the meat in two dou of water until one dou remains. Remove the meat, add the remaining herbs, and boil until three sheng remain. Divide into four doses: three times during the day and once at night.