Rich paste

A paste preparation to be taken orally.

Preparation: The ingredients are usually boiled 2–3 times, for 2–3 hours each time, until the smell is only faint. After each boiling, the decoction should be strained off, and fresh water added to the pot for the next boiling. Then, all the decoctions are slow-boiled together until they are reduced to a thick, viscous paste. The correct consistency is reached as soon as no water separates out from a globule of the paste when dropped on paper. If the paste becomes too thick, it is likely to stick to the pot and burn. If too thin, it is difficult to store. Then, a quantity of honey or sugar, equal to a specified proportion of the original materials (usually an equal proportion) is added before a final boiling. The paste is then put in earthenware or glass jars. Pastes keep for long periodsand are usually used for chronic diseases. See paste.

Etymology

Chin 膏 gāo, paste; 滋 zī, rich, wholesome, moisten, enrich.