(1) Fang Xiang Xuan Hua Fa (Aromatic Transformation Method) (Upper Jiao): Heat from summer attacks externally, while damp-heat and turbid phlegm accumulate internally. Symptoms include dizziness, fever, general body aches, chest tightness, nausea, yellow and red urine, a white greasy tongue coating, and a slippery pulse. This is an early stage of damp-heat syndrome, suitable for the aromatic transformation method. Ingredients: 10g fresh Pei Lan (Eupatorium) (add later), 10g Da Dou Juan (Soybean Sprouts), 10g fresh Huo Xiang (Agastache) (add later), 3g fresh Qian Hu (Peucedanum), 6g Chuan You Jin (Ligusticum), 10g Bai Zhi Li (Tribulus), 10g Jiang Zhu Ru (Ziziphus), 5g Zhi Hou Po (Magnolia Bark), 3g Chuan Huang Lian (Coptis) (ground and mixed), and 3g Tong Cao (Tetrapanax).
(2) Fang Xiang Shu Jie Fa (Aromatic Releasing Method) (Upper Jiao): External heat affects the body, causing obstruction of the defensive qi. Symptoms include chills, dizziness, body aches, fever with dry skin, fullness in the chest and abdomen, nausea, vomiting, and discomfort in the abdomen. The tongue has a white greasy coating, and the pulse is slippery and soft, slightly rapid upon palpation. The aromatic releasing method can reduce fever and stop vomiting. Ingredients: 12g Pei Lan Ye (Eupatorium) (add later), 10g Guang Huo Xiang (Agastache) (add later), 5g Chen Xiang Ru (Aromatic Wormwood) (add later), 10g Da Dou Juan (Soybean Sprouts) + 6g Zhi Hou Po (Magnolia Bark), 5g Zi Ke Ren (Cardamom), 3g Wen Xian Jiang (Ginger), 6g Xing Ren (Apricot Kernel), and 1g Tai Yi Yu Shu Dan (a specific formula) ground finely and mixed.
(3) Fang Xiang Hua Zhuo Fa (Aromatic Transformation of Turbidity Method) (Upper and Middle Jiao): Summer heat and dampness obstruct the middle jiao. Symptoms include fever with nausea, vomiting of phlegm, irritability, bright eyes, dry mouth with no desire to drink, abdominal pain, and constipation. The tongue has a white greasy coating, and the pulse is slippery and rapid, with a taut and slippery quality upon palpation. The aromatic transformation method can stop vomiting and reduce counterflow heat. Ingredients: 10g Pei Lan Ye (Eupatorium) (add later), 6g Huo Xiang (Agastache) (add later), 6g Zhi Hou Po (Magnolia Bark), 12g Ban Xia Qu (Pinellia), 3g Chuan Lian (Coptis), 10g Fo Shou (Buddha’s Hand), 10g Da Fu Pi (Trichosanthes), 3g Wen Jiang (Ginger), 12g Bao He Wan (a specific formula) (wrapped), 12g Chi Shao (Red Peony), and 10g Jiao Mai Ya (Barley). Add 1g of Shen Xiang (Agarwood) powder and 1g of Bai Dou Kou (Cardamom) powder, ground together and encapsulated, to be taken in two doses with decoction. The agarwood powder helps to descend the counterflow qi, while the cardamom powder helps to resolve dampness. If treated improperly, it may lead to dysentery.
(4) Qing Yang Xuan Jie Fa (Light Releasing Method) (Upper and Middle Jiao): Summer heat accumulates and obstructs the lungs and stomach. Symptoms include fever, dizziness, cough with abundant phlegm, and chest tightness. The tongue is red with a white greasy coating, and the pulse is taut and slippery, slightly rapid, with the right pulse being slippery and rapid. Heat is in the lungs and stomach, requiring a method to release and resolve; dampness obstructs, thus requiring a light release. Ingredients: 12g Xiang Dou Chi (Fermented Soybeans), 6g Chao Shan Zhi (Fried Gardenia), 3g Qian Hu (Peucedanum), 10g Xiang Bei Mu (Fritillaria), 10g Xing Ren Ni (Apricot Kernel Paste), 12g Pi Pa Ye (Loquat Leaf) (wrapped), 15g Bao He Wan (a specific formula) (wrapped), and 30g fresh Lu Gen (Reed Root).
(5) Xuan Su Shu Hua Fa (Releasing and Transforming Method) (Upper and Middle Jiao): Summer damp-heat obstructs the lungs and stomach. Symptoms include cough with abundant phlegm, fullness and tightness in the chest, constipation, and yellow-red urine. The tongue has a thick yellow coating, and the pulse is slippery, with the right pulse being slippery and strong. This method should release the upper jiao and transform the middle jiao. Ingredients: 3g Qian Hu (Peucedanum), 12g Xiang Bei Mu (Fritillaria), 10g Xing Ren Ni (Apricot Kernel Paste), 12g Xiang Dou Chi (Fermented Soybeans) (wrapped), 3g Shan Zhi (Gardenia), 12g Zhi Pi (Fried Loquat Leaf) (wrapped), 10g Huang Qin (Scutellaria), 15g Bao He Wan (a specific formula) (wrapped), 10g Jiao Mai Ya (Barley), and 3g Zhi Ke (Bitter Orange).
(6) Qing Xuan Qing Hua Fa (Light Releasing and Clearing Method) (Upper and Middle Jiao): Summer heat is predominant, with slightly less dampness. Symptoms include fever, cough, dry mouth with a desire for cool drinks, and slight tightness in the chest. The tongue is red with a yellow coating, and the pulse is slippery and rapid, slightly moist, with the right side being strong. This method should clear summer heat and lightly release turbidity. Ingredients: 2g Bo He (Mint) (add later), 10g Pei Lan Ye (Eupatorium) (add later), 12g Lian Qiao (Forsythia), 12g Zhi Pi (Fried Loquat Leaf) (wrapped), 12g Bai Zhi Li (Tribulus) + 3g Qian Hu (Peucedanum), 10g Xing Ren (Apricot Kernel), 5g Chuan Bei Mu (Fritillaria) (ground and mixed), 30g fresh Xigua Cui Yi (Watermelon Peel), 1 piece of fresh He Ye (Lotus Leaf), 12g Yi Yuan San (a specific formula) (wrapped), 6g Zhu Ye (Bamboo Leaf), and 6g Huang Qin (Scutellaria).
(7) Xin Kai Ku Jiang Fa (Spicy Opening and Bitter Descending Method) (Middle Jiao): Damp-heat disease, heat obstructing the middle jiao, and dampness not transforming. Symptoms include dizziness and fullness, chest tightness, nausea, constipation, yellow-red urine, a white greasy tongue coating, and a slippery pulse that is strong upon palpation. This method should open the area with spiciness to benefit the three jiao, and bitter to descend heat and dry dampness. Ingredients: 10g Bai Zhi Li (Tribulus), 12g Pei Lan Ye (Eupatorium) (add later), 3g Bai Zhi (Angelica) (add later), 10g Ban Xia (Pinellia), 10g Huang Qin (Scutellaria), 3g Huang Lian (Coptis) (ground and mixed), 12g Chao Yi Mi (Fried Coix), 12g Bai Dou Kou (Cardamom), 12g Chi Ling (Poria), and 12g Hua Shi (Talc).
(8) Xuan Hua Tong Fu Fa (Releasing and Transforming Method) (Middle and Lower Jiao): Summer heat with damp stagnation obstructing transformation. Symptoms include nausea, vomiting, abdominal distension, constipation, and difficult urination. The tongue has a white greasy coating, with a thick root coating, and the pulse is slippery and strong at the guan and chi positions. This method should release and transform counterflow, expand qi, and open the intestines, addressing both the stomach and intestines. Ingredients: 12g fresh Pei Lan (Eupatorium) (add later), 6g fresh Huo Xiang (Agastache) (add later), 12g Xiang Dou Chi (Fermented Soybeans), 5g Shan Zhi (Gardenia), 5g Xinhui Pi (Citrus Peel), 10g Fo Shou Pian (Buddha’s Hand slices), 10g Bin Lang (Areca), 10g Xing Ren (Apricot Kernel), 6g Qian Hu (Peucedanum), 3g Tong Cao (Tetrapanax), and 2g Wen Jiang (Ginger). Add 0.5g of Jiu Jun (a specific formula) and 1g of Tai Yi Yu Shu Dan (a specific formula), ground together, encapsulated, and taken in two doses with 10g of Fo Shou Pian (Buddha’s Hand slices) and 3g of Wen Jiang (Ginger) decocted and taken first (this is the method to stop vomiting).
(9) Xie Hua Yu Xie, Qing Tong Wei Chang Fa (Releasing Remaining Pathogens and Lightly Opening the Stomach and Intestines Method) (Middle and Lower Jiao): Late stage of damp-heat, body heat has subsided, symptoms are mild, residual heat remains, and damp-heat accumulation is not cleared. Symptoms include constipation, obstructed bowel qi, abdominal discomfort, a greasy yellow thick tongue coating, and a slippery pulse that is strong at the right guan and chi positions. This method should directly release remaining pathogens and open the stomach and intestines. Ingredients: 10g Bai Zhi Li (Tribulus), 6g Fen Dan Pi (Paeonia), 1g Xiang Qing Hao (Artemisia), 3g Zhi Shi (Bitter Orange), 12g fresh Pa Ye (Loquat Leaf), 15g Bao He Wan (a specific formula) (wrapped), 30g Quan Gua Lou (Trichosanthes), 6g Zhi Mu (Anemarrhena), 12g Chao Yi Mi (Fried Coix), 12g Shan Zha Tan (Hawthorn Charcoal), 10g Xing Ren (Apricot Kernel), 12g Yin Chen (Artemisia), 0.6g Bai Dou Kou (Cardamom) powder, and 1g each of raw and cooked Da Huang (Rhubarb) powder, ground together and encapsulated, taken in two doses with decoction.
(10) Xie Hua Yu Xie, Gan Run He Zhong Fa (Releasing Remaining Pathogens and Sweetly Moistening the Middle Method) (Middle and Lower Jiao): Early recovery from damp-heat, pathogens have retreated but not cleared, middle yang has not recovered, and yin is also deficient, with poor transformation. Symptoms include poor appetite, general fatigue. The tongue is swollen and pale, the pulse is slippery and weak, and upon palpation, it is weak and without strength. This method should release remaining pathogens and sweetly moisten the middle to improve the condition. As the illness improves, attention should be paid to the temperature of food and drink. Ingredients: 12g Chuan Shi Hu (Dendrobium), 6g Dan Pi (Paeonia), 0.5g Xiang Qing Hao (Artemisia), 10g Tian Xing Ren (Sweet Apricot Kernel), 12g Fan Zhi Qu (a specific formula), 10g Ji Nei Jin (Chicken Gizzard), 20g Dong Gua Zi (Winter Melon Seed), 15g Fu Ling Pi (Poria Skin), 12g each of raw and cooked Gu Mai Ya (Barley), and 15g Xiang Sha Zhi Shu Wan (a specific formula) (wrapped).
Appreciation
