治脚弱风虚，五劳七伤万病皆主之方。
生白术洗净一石五斗（捣取汁三斗煎取半） 湿荆二十五束，束别三尺围各长二尺五寸
径
头二寸（烧取沥三斗煎取半） 青竹三十束束别三尺围各长二尺五寸径一寸（烧取沥三斗煎
取
半） 生地黄根五大斗粗大者（捣取汁三斗煎取半） 生五加根（三十六斤净洗讫锉于大釜
内以
水四石煎之，去滓澄清取汁七斗，以铜器中盛大釜内，水上煎之，取汁三斗五升，其煎诸药
法，一准五加例。）
上件白术等五种药，总计得汁九斗五升，好糯米一石五斗，上小麦曲八斤，曝干为末，
以药汁六斗渍曲五日，待曲起，第一投净淘米七斗，令得三十遍。下米置净席上，以生布拭
之，勿令不净，然后炊之。下 以余药汁浸 ，调强弱更蒸之，待 上痂生然后下于席上，
调强弱冷热如常酿酒法，酝之瓮中密盖头。三日后第二投更淘米四斗，一如前法投之，三日
后即加药如下。
桂心 甘草 白芷 细辛 防风 当归 麻黄 川芎（各六两） 附子（五两） 牛膝
（九
两） 干姜 五加皮（各一斤）
上十二味 咀讫，第三投以米四斗净淘如前法，还以余汁浇 重蒸，待上痂生下置席上，
调冷热如常酿法，和上件药投之，三日外然后尝甘苦得中讫，密封头二七日，乃压取清酒。
一服四合，日再服，细细加，以知为度。温酒不得过热，慎生冷醋滑猪鲤鱼蒜牛肉等。
生白术洗净一石五斗（捣碎取汁三斗，煎煮浓缩至半量）；湿荆条二十五束，每束三尺长、围径二尺五寸、直径二寸（烧制取沥液三斗，煎煮浓缩至半量）；青竹三十束，每束三尺长、围径二尺五寸、直径一寸（烧制取沥液三斗，煎煮浓缩至半量）；大个的生地黄根五大斗（捣碎取汁三斗，煎煮浓缩至半量）；生五加根三十六斤，洗净后切碎放入大釜中，加水四石煎煮，滤去药渣，澄清后取汁七斗，倒入铜器中置于大釜内隔水煎煮，取汁三斗五升。（其余几种药物的煎煮方法，均完全参照五加根的方法。）
以上五种药物（白术等），总计取得药汁九斗五升。好糯米一石五斗，小麦曲八斤，晒干研成粉末。用六斗药汁浸泡药曲五天，待药曲发酵起泡。第一次投料：淘洗净米七斗，反复淘洗三十遍。将米放在干净的席子上，用生布擦拭干净，确保无杂质，然后蒸熟。将剩余的药汁淋在米饭上，根据酒力强弱调整用量，再次蒸透，待饭面结痂后，倒在席子上。按照通常酿酒的方法调节温度冷热，装入瓮中并严密盖好。三天后进行第二次投料：再淘洗米四斗，完全依照前法投入，三天后再加入以下药物：
桂心、甘草、白芷、细辛、防风、当归、麻黄、川芎（各六两）；附子（五两）；牛膝（九两）；干姜、五加皮（各一斤）。
以上十二味药材，咬碎或切碎后，第三次投料：淘洗净米四斗，如前法处理，再用剩余的药汁浇淋并重蒸，待饭面结痂后倒在席子上，按常规酿酒法调节冷热，并将上述切碎的药物投入其中。三天之后，品尝味道，若甘苦适中即可，密封瓶盖二十一天，然后压榨取清酒。每次服用四合，每日两次，逐渐增加剂量，以见效为度。温酒时不要过热，禁忌食用生冷、醋、滑腻食物，以及猪肉、鲤鱼、大蒜、牛肉等。
A universal prescription for treating weak legs (Jiaoruo), wind deficiency, five exhaustions and seven injuries, and various other diseases.
Fresh Atractylodis Macrocephalae Rhizoma (Baizhu) washed clean, one dan and five dou (pounded to extract three dou of juice, decocted until reduced by half); fresh Cinnamomi Ramulus (Jingtiao) twenty-five bundles, each bundle three chi long, circumference two chi five cun, diameter two cun (burned to extract three dou of dripping liquid, decocted until reduced by half); fresh Bambusa textilis (Qingzhu) thirty bundles, each bundle three chi long, circumference two chi five cun, diameter one cun (burned to extract three dou of dripping liquid, decocted until reduced by half); large Fresh Rehmanniae Radix (Shengdihuang) five large dou (pounded to extract three dou of juice, decocted until reduced by half); Fresh Eucommiae Cortex (Wujia) thirty-six jin, cleaned and chopped, placed in a large cauldron with four shi of water, decocted, filtered to remove dregs, clarified to obtain seven dou of juice, poured into a copper vessel placed within the large cauldron for steam-baking, obtaining three dou and five sheng of juice. (The method for decocting the other medicines follows exactly the example of Wujia.)
The total juice obtained from these five medicines (Baizhu, etc.) is nine dou and five sheng. Good glutinous rice one dan and five dou, wheat qu eight jin, dried and powdered. Soak the qu in six dou of medicine juice for five days, waiting for the qu to ferment and rise. First addition: wash seven dou of clean rice, rinsing it thirty times thoroughly. Place the rice on a clean mat, wipe it with raw cloth to ensure cleanliness, then steam it. Pour the remaining medicine juice over the rice, adjusting the amount according to the desired strength, and steam again until fully cooked. Once a crust forms on top, transfer it onto the mat. Adjust temperature as per standard brewing methods, place in a jar, and seal tightly. After three days, perform the second addition: rinse another four dou of rice, following the previous method, and add it. Three days later, add the following medicines:
Cinnamomi Cortex (Guixin), Glycyrrhizae Radix et Rhizoma (Gancao), Angelicae Dahuricae Radix (Baizhi), Asari Radix et Rhizoma (Xixin), Saposhnikoviae Radix (Fangfeng), Angelicae Sinensis Radix (Danggui), Ephedrae Herba (Mahuang), Chuanxiong Rhizoma (Chuanxiong) (each six liang); Aconiti Lateralis Radix Praeparata (Fuzi) (five liang); Achyranthis Bidentatae Radix (Niuxi) (nine liang); Zingiberis Rhizoma (Ganjiang), Eucommiae Cortex (Wujapi) (each one jin).
These twelve medicinal materials are crushed or broken. For the third addition, rinse four dou of clean rice as before, pour the remaining juice over it, and steam again. Once a crust forms, place it on the mat, adjust temperature as per standard brewing methods, and add the aforementioned crushed medicines. After three days, taste to check if the flavor is balanced between sweet and bitter. Seal the lid tightly for twenty-one days (two sevens), then press to extract clear wine. Take four he per dose, twice daily. Gradually increase the dosage until therapeutic effects are observed. Warm wine should not be too hot. Avoid cold foods, vinegar, slippery/greasy foods, pork, carp, garlic, and beef.