1 Fang Xiang Xuan Hua Fa (Aromatic Transformation Method) (Upper Jiao)
External invasion of summer heat, with damp-heat and turbid accumulation internally.
Symptoms: dizziness, body heat, general soreness and fatigue, chest tightness, epigastric fullness, cough, and yellowish-red urine. Tongue coating is white and greasy, pulse is slippery.
This is an early stage of damp-warm syndrome, suitable for the aromatic transformation method.
Ingredients: Fresh Pei Lan (Herba Eupatorii) 10g (later), Da Dou Juan (Soybean Sprouts) 10g, Fresh Huo Xiang (Agastache) 10g (later), Tender Qian Hu (Peucedanum) 3g, Chuan You Jin (Corydalis) 6g, Bai Ji Li (Tribulus) 10g, Jiang Zhu Ru (Bamboo Shavings) 10g, Prepared Hou Po (Magnolia Bark) 5g, Chuan Huang Lian (Coptis) 3g (ground and mixed), Tong Cao (Rice Paper Plant) 3g.
2 Fang Xiang Shu Jie Fa (Aromatic Releasing Method) (Upper Jiao)
Summer heat invasion, with obstructed exterior Qi.
Symptoms: feeling cold, dizziness, body aches, dry skin, fullness in the middle abdomen, nausea, vomiting, and discomfort in the abdomen. Tongue coating is white and greasy, pulse is slippery and soft, slightly rapid upon palpation.
Aromatic release to reduce heat and stop vomiting.
Ingredients: Pei Lan Ye (Pei Lan Leaves) 12g (later), Guang Huo Xiang (Wide Agastache) 10g (later), Chen Xiang Ru (Dried Fragrant Herb) 5g (later), Da Dou Juan 10g, Prepared Hou Po 6g, Bai Kou Ren (Cardamom) 5g, Cooked Fresh Ginger 3g, Xing Ren (Apricot Kernel) 6g, Tai Yi Yu Shu Dan 1g ground finely and mixed.
3 Fang Xiang Hua Zhuo Fa (Aromatic Transforming Turbidity Method) (Upper and Middle Jiao)
Summer heat and dampness stagnation, obstructing the middle jiao.
Symptoms: body heat with nausea, vomiting phlegm, irritability, bright eyes, dry mouth with no desire to drink. Intermittent abdominal pain, constipation. Tongue is white and greasy, pulse is slippery and rapid, with a taut and slippery feel upon palpation.
Use the aromatic transforming turbidity method to stop vomiting and reduce counterflow heat.
Ingredients: Pei Lan Ye 10g (later), Huo Xiang 6g (later), Prepared Hou Po 6g, Ban Xia Qu (Pinellia) 12g, Chuan Lian 3g, Fo Shou (Buddha’s Hand) 10g, Da Fu Pi (Trichosanthes) 10g, Cooked Ginger 3g, Bao He Wan (Preserve Harmony Pill) 12g (wrapped), Chi Shao (Red Peony) 12g, Jiao Mai Ya (Toasted Barley Sprouts) 10g.
Powdered Chen Xiang 1g, powdered Bai Kou Ren 1g, ground together and encapsulated, taken in two doses with decoction. Chen Xiang is used to descend counterflow Qi, while Kou Ren is used to transform dampness. If not treated properly, it may lead to dysentery.
4 Qing Yang Xuan Jie Fa (Light Releasing Method) (Upper and Middle Jiao)
Summer warmth with heat accumulation, obstructing the lungs and stomach.
Symptoms: body heat, dizziness, cough with phlegm, chest and epigastric fullness. Tongue is red with white and greasy coating, pulse is taut and slippery, slightly rapid, with the right pulse being slippery and rapid.
Heat in the lungs and stomach, the method should be to release and resolve; damp turbidity obstructing, should also be light and uplifting.
Ingredients: Xiang Dou Chi (Fragrant Fermented Soybeans) 12g, Chao Shan Zhi (Fried Gardenia) 6g, Tender Qian Hu 3g, Xiang Bei Mu (Fritillaria) 10g, Xing Ren Ni (Apricot Kernel Paste) 10g, Pi Pa Ye (Loquat Leaf) 12g (wrapped), Bao He Wan 15g (wrapped), Fresh Lu Gen (Reed Root) 30g.
5 Xuan Su Shu Hua Fa (Releasing and Transforming Method) (Upper and Middle Jiao)
Summer damp-heat stagnation, obstructing the lungs and stomach.
Symptoms: cough with phlegm, fullness and oppression in the chest, constipation, yellowish-red urine, tongue coating is yellow and thick, pulse is slippery, with the right pulse being slippery and strong.
Should release and clear the upper jiao, and transform and smooth the middle jiao.
Ingredients: Qian Hu 3g, Xiang Bei Mu 12g, Xing Ren Ni 10g, Xiang Dou Chi 12g (wrapped), Shan Zhi 3g, Zhi Pi Pa Ye (Fried Loquat Leaf) 12g (wrapped), Huang Qin (Scutellaria) 10g, Bao He Wan 15g (wrapped), Jiao Mai Ya 10g, Zhi Qiao (Bitter Orange) 3g.
6 Qing Xuan Qing Hua Fa (Light Releasing and Clearing Method) (Upper and Middle Jiao)
Excessive summer heat, with slightly less dampness.
Symptoms: body heat, cough, dry sweat, desire for cool drinks, slight fullness in the chest and epigastrium. Tongue is red with yellow coating, pulse is slippery and rapid, slightly moist, with the right side being strong.
Should clear and resolve summer heat, and lightly release turbidity.
Ingredients: Bojie (Mint) 2g (later), Pei Lan Ye 10g (later), Lian Qiao (Forsythia) 12g, Zhi Pa Ye (Fried Loquat Leaf) 12g (wrapped), Bai Ji Li 12g, Qian Hu 3g, Xing Ren 10g, Chuan Bei Mu 5g (ground and mixed), Fresh Xigua Cui Yi (Watermelon Peel) 30g, Fresh He Ye (Lotus Leaf) 1 piece, Yi Yuan San 12g (wrapped), Zhu Ye 6g, Huang Qin 6g.
7 Xin Kai Ku Jiang Fa (Spicy Opening and Bitter Descending Method) (Middle Jiao)
Damp-heat disease, heat stagnation in the middle jiao, dampness obstructing and not transforming.
Symptoms: dizziness and fullness, chest tightness, general body aches, nausea, constipation, yellowish-red urine, tongue is white and slippery, pulse is slippery and deep with strength.
Should use spicy to open the parts to benefit the three jiao, and bitter to descend heat to dry dampness and turbidity, with a little assistance from light diuretics.
Ingredients: Bai Ji Li 10g, Pei Lan Ye 12g (later), Bai Zhi (Angelica) 3g (later), Ban Xia 10g, Huang Qin 10g, Huang Lian 3g (ground and mixed), Chao Yi Mi (Fried Coix Seed) 12g, Bai Kou Ren 12g, Chi Ling (Red Poria) 12g, Hua Shi (Talc) 12g.
8 Xuan Hua Tong Fu Fa (Releasing and Transforming Method) (Middle and Lower Jiao)
Summer heat with damp stagnation, obstructing and not transforming.
Symptoms: nausea, vomiting, abdominal distension and gas, constipation, difficult urination. Tongue coating is white and greasy, with thick coating at the root, pulse is slippery and strong at the guan and chi positions.
Should release and transform to descend counterflow, and open the bowels, with one formula and two methods, considering both stomach and intestines.
Ingredients: Fresh Pei Lan 12g (later), Fresh Huo Xiang 6g (later), Xiang Dou Chi 12g, Shan Zhi 5g, Fo Shou Pian (Buddha’s Hand Slices) 10g, Ping Lang (Areca) 10g, Xing Ren 10g, Qian Hu 6g, Tong Cao 3g, Cooked Ginger 2g.
0.5g of Jiu Jun (Wine Army) and 1g of Tai Yi Yu Shu Dan ground together, encapsulated, taken in two doses with 10g of Buddha’s Hand slices and 3g of fresh ginger, decocted and taken first (this is the method to stop vomiting).
9 Xie Hua Yu Xie, Qing Tong Wei Chang Fa (Releasing and Transforming Remaining Pathogen, Lightly Opening the Stomach and Intestines Method) (Middle and Lower Jiao)
Late stage of damp-warm, body heat has subsided, symptoms are greatly reduced, residual heat has not cleared, damp-heat accumulation remains unclean.
Symptoms: constipation, obstructed bowel Qi, abdominal discomfort, tongue coating is greasy with yellow thick coating, pulse is slippery, with the right guan and chi positions being slippery and strong.
Release and transform the remaining pathogen and open the stomach and intestines.
Ingredients: Bai Ji Li 10g, powdered Dan Pi (Moutan Root) 6g, Xiang Qing Hao (Artemisia) 1g, Zhi Shi (Bitter Orange) 3g, Fresh Pa Ye (Loquat Leaf) 12g, Bao He Wan 15g (wrapped), whole Gua Lou (Trichosanthes) 30g, Zhi Mu (Anemarrhena) 6g, fried Yi Mi (Coix Seed) 12g, Shan Zha Tan (Hawthorn Charcoal) 12g, Xing Ren 10g, Yin Chen (Virgate Wormwood) 12g.
Powdered Bai Kou Ren 0.6g, and powdered Sheng Shu Da Huang (Raw and Cooked Rhubarb) each 1g, ground together and encapsulated, taken in two doses with decoction.
10 Xie Hua Yu Xie, Gan Run He Zhong Fa (Releasing and Transforming Remaining Pathogen, Sweetly Moistening and Harmonizing Method) (Middle and Lower Jiao)
Early recovery from damp-warm, pathogen has retreated but not cleared, middle Yang has not recovered, Yin is also deficient, and transformation is poor.
Symptoms: poor appetite, general fatigue. Tongue is swollen and pale, pulse is slippery and weak, with a weak and powerless feel upon palpation.
Should release and transform the remaining pathogen, sweetly moisten and harmonize the middle jiao to ensure a good recovery. As the condition improves, attention should be paid to the temperature of food and drink.
Ingredients: Chuan Shi Hu (Dendrobium) 12g, Dan Pi 6g, Xiang Qing Hao 0.5g, Tian Ren (Sweet Apricot) 10g, Shen Qu (Digestive Ferment) 12g, Ji Nei Jin (Chicken Inner Gold) 10g, Dong Gua Zi (Winter Melon Seed) 20g, Fu Ling Pi (Poria Skin) 15g, raw and cooked Gu Mai Ya (Barley Sprouts) each 12g, Xiang Sha Zhi Shu Wan (Fragrant Sand Bitter Orange Pill) 15g (wrapped).
Appreciation
