Da Chaihu Tang
The Prescription of Da Chaihu Tang
Source
The book Jin Gui Yao Lue
Ingredients
- Chai Hu (Radix Bupleuri) 15 g,
- Huang Qin (Radix Scutellariae) 9 g,
- Shao Yao (Radix Paeoniae) 9 g,
- Ban Xia (Rhizoma Pinelliae) 9 g,
- Zhi Zhi Shi (Fructus Aurantii Immaturus Preparata) 9 g,
- Da Huang (Radix et Rhizoma Rhei) 6 g,
- Sheng Jiang (Rhizoma Zingiberis Recens) 15 g,
- Da Zao (Fructus Jujubae) 5 dates.
Explanation
Chai Hu: The principal drug, being bitter and pungent in flavor and slightly cold in nature, clearing away heat through the superficies of the body to relieve exterior syndrome.
Huang Qin: Working together with Chai Hu to clear away heat and mediate Shaoyang and expel pathogens in it.
Da Huang and Zhi Shi: Purging accumulated pathogenic heat in Yangming.
Shao Yao: Relieving spasm and pain, getting together with Da Huang to treat abdominal pain of excess type, combining Zhi Shi to creat incoordination between Qi and blood.
Ban Xia: Keeping the adverse flow of Qi downward to arrest vomiting, treating obstinate vomiting and hiccup in large dose and compatible with Sheng Jiang.
Da Zao and Sheng Jiang: Working together to regulate Ying and Wei and temper the actions of all the other ingredients.
The Effect of Da Chaihu Tang
Effect
Mediating Shaoyang and purging accumulated heat in the interior.
Indications
Combined syndrome of Shaoyang and Yangming, marked by alternative attack of fever and chills, fullness in the chest and hypochondrium, intractable vomiting, mental depression and mild restlessness, distending pain in the epigastrium or epigastric fullness and rigidity, constipation or diarrhea with heat, yellow tongue coating and wiry forceful pulse; including such diseases with the above symptoms as acute simple intestinal obstruction, acute pancreatitis, acute cholecystitis and biliary calculi.
Administrations
Decocted in water for oral dose to be taken twice.