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Source: Shí Bìng Lùn 时病论

Ingredients

• Huò xiāng (藿香 Pogostemonis Herba, patchouli) 3g
• Pèi lán (佩兰 Eupatorii Herba, eupatorium) 3g
• Gān pí (柑皮 Citri Chachiensis seu Suavissimae Pericarpium, mandarin peel) 4.5g
• Bàn xià (半夏 Pinelliae Rhizoma, pinellia [rhizome]) (processed) 4.5g
• Dà fù pí (大腹皮 Arecae Pericarpium, areca husk) (washed in wine) 3g
• Hòu pò (厚朴 Magnoliae Officinalis Cortex, officinal magnolia bark) (stir-fried with ginger juice) 2.4g
• Xiān hé yè (鲜荷叶 Nelumbinis Folium Recens, fresh lotus leaf) 15g

Indications: Damp encumbering the center burner with generalized heat effusion failing to surface, stomach duct glomus and abdominal pain, nausea and vomiting, absence of thirst or thirst without desire to drink, or thirst with a liking for hot drinks, sloppy stool or diarrhea, murky urine, white slimy tongue fur, and a moderate soggy pulse.

Rationale: Huò xiāng and Pèi lán are aromatic turbidity-transforming agents. Bàn xià, Chén pí, Hòu pò, and Dà fù pí dry dampness and rectify qì. Fresh Hé yè upbears the clear and transforms dampness. When dampness and turbidity are dried and transformed, spleen qì can bear upwards and move.cite[218]zywb

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