香蘇蔥豉湯

Name

1. 香苏葱豉汤
2. Xiang Su Cong Chi Tang

The Prescription of 香蘇蔥豉湯

Source

The book Chong Ding Tong Su Shang Han Lun

Ingredients

• Xiang Fu 4.5~6 g,
• Chen Pi 4.5~6 g,
• Cong Bai 9 g,
• Zi Su 4.5~9 g,
• Zhi Gan Cao 2~2.5 g,
• Dan Dou Chi 9~12 g.

Explanation

Zi Su Ye: Dispelling pathogenic cold and facilitating the flow of the lung-Qi.

Xiang Fu and Chen Pi: Regulating the circulation of qi.

Cong Bai: Dispelling wind-cold, and invigorating yang.

Dou Chi: Dispersing external pathogens.

Zhi Gan Cao: Invigorating the spleen and stomach, tempering the actions of all the other ingredients.

The Effect of 香蘇蔥豉湯

Effect

Relieving exterior syndrome by means of diaphoresis, regulating the flow of qi and preventing abortion.

Indications

Typhoid fever in pregnancy, fever with aversion to cold, floating pulse, thin and whitish coating on the tongue, choking sensation in chest.

Administrations

Decocted in water for oral dose to be taken twice.